Rinse fish and pat dry, cut into
atter packet.
Slice the fish fillets into 2 - 4 inch
nough oil in a deep pan for deep-frying to 375\u00b0F or
>THAW fresh boneless white fish if frozen; CUT filets
weezers if necessary. Cut the fish into 8 strips, each 3
mall bowl.
Discard fish heads; score each fish three times on
In a food processor, combine fish, curry paste, green onions and cilantro. Process until combined. Add 2 tbsp sweet chili sauce. Season. Shape into 12 sausages.
Heat oil in large deep saucepan. Deep-fry fish cakes until browned and cooked through.
Skewer each fish cake with a bamboo skewer. Serve with remaining sweet chili sauce.
Heat the deep-frying oil to 350\u00b0F. Dip the fish into the
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
Combine fish, sake, soy sauce, mirin and ginger in a medium bowl. Marinate for 20 mins.
Drain fish and discard marinade. Toss fish in potato starch, shaking off excess.
Meanwhile, heat oil in saucepan. Deep-fry fish until crisp and golden. Sprinkle with onion and serve with lemon wedges.
aste, lime leaves, green onions, fish sauce and lime juice until
t is added.
Dust fish in extra flour. Working in
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise.
Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce.
Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
Dust fish with flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on plate and chill 15 mins.
Heat oil in a large heavy-based saucepan on high to 350\u00b0F, until a pinch of breadcrumbs sizzles as soon as they are added. Deep-fry fish in 3 batches, 2-3 mins each, until crisp and golden. Drain on crumpled paper towels. Serve with lemon cheeks, salad and mayonnaise.
rawn about 1/4 inch deep.
In a mixing bowl
Coat fish with cornmeal, reserving excess.
Fry fish in hot oil (370\u00b0), 2 to 3 minutes or until golden. Drain on paper towels; keep warm.
br>Heat oil in a deep frying pan over high heat. Working
e the same thickness for deep frying.
Place sliced potatoes in
our the oil for deep frying in a deep pan. Turn on the
br>Heat oil for deep-frying in wok or deep-fryer to 375