Fish fry : cut fish into desired pieces.
Place
For the fish: Smear a light coating of
Marinate fish in milk, hot sauce and mustard mixture for at least 1 hour.
Heat oil to 325\u00b0.
Dredge fish in fish fry to coat just prior to frying.
Don't get in a hurry; fry just enough fish so the temperature does not decrease by more than 30\u00b0.
Fry until golden brown and fish is beginning to float.
Drain and transfer to paper towel.
Salt to taste.
Serve hot.
Cut your fish into desired pieces, and soak
Cut potatoes
Dip fish in batter
Fry fish and chips
Fillet and rinse fish.
Pat dry (moist) with
br>Dredge each fish piece in fish-fry mix, then fry, on only one
Mix eggs, baking powder, salt, mayonnaise, lemon juice and hot sauce.
Add cleaned shrimp.
Let stand for 1/2 hour to soak all flavorings.
Prepare flour, seasoned fish fry and baking powder. Roll shrimp into this mixture and fry in frypan.
Beat all ingredients (except flour for coating fillets) with electric mixer until well incorporated.
Optional: Cover fillets with flour before dipping in batter.
Dip 2 1/2 lbs of cut up fish into batter.
Cook in hot oil until golden brown 3-6 minutes.
Drain well on paper towels.
Coat fish fillets with squeeze margarine.
Use shaker bag to coat fish with fish fry mix.
Place on greased baking dish. Squeeze small amounts of margarine on each piece of fish.
Bake at 400\u00b0 until golden brown.
Peel, clean and butterfly shrimp.
Cut catfish fillets into large, bite size pieces.
Place shrimp and fish in large bowl. Stir in enough mustard to ensure all are well coated.
Stir in 1 tablespoon McCormick Season-All seasoning with 1 tablespoon of Tabasco.
Cover; let the seafood marinate in the refrigerator for at least 1 hour.
Bring peanut oil to frying temperature.
Dredge the shrimp and fish nuggets in fish fry; deep fry until golden brown.
Season fish with salt and peppers, hot sauce and Worcestershire sauce.
Add mustard; mix well.
Heat a black iron skillet and melt butter and olive oil together.
Roll fish in fish fry and fry. Serve with lemon wedges.
Toss fish pieces with 2 tablespoons cornstarch
edium heat until a deep-fry thermometer registers 375 degrees F
r>heat oil 320 degrees. fry chips for 2-3 min
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
Combine all ingredients except flour; blend well.
Cut fish into thin strips.
Roll fish in flour; shake off excess.
Dip in egg batter, then roll in flour again and shake off excess.
Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
In a bowl mix the yeast and beer.
In another bowl beat together the egg, hot water and salt. (and peppers if used).
Add the egg mixture to the beer.
Slowly beat in the flour until batter is consistency of light pancake batter.
Roll or dust fish with flour (I've seen some pat the fish after applying flour, similar to the motion of making a burger patty).
Drop fish into batter and cover thoroughly.
Fry in hot oil.
Drain on baking rack or broiling pan.
thaw the fish if frozen - rinse it under
large bowl make the batter by, whisking eggs, cornstarch and