n a plate. Coat the fish in the flour and shake
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
excess water in the fish, the recipe will come out runny
cover and chill.
Place fish in lightly greased 13- x
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Mix the fish sauce, sugar, pepper and garlic
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Mix well.
- Dip the fish into the flour mixture, then
br>Have the fish store person fillet the fish and save the
I only made 1/2 recipe and it was enough):
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
Make your favorite recipe for hamburger patties; make eight
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Place flour, eggs and breadcrumbs in 3 separate bowls. Dust fish fillets in flour, then dip in beaten egg, then coat with breadcrumbs.
Heat vegetable oil in a large, non-stick frying pan. Fry fish for 3-4 mins each side, or until crisp, golden and cooked through.
Meanwhile, to make caper mayonnaise, place all ingredients in a bowl; mix well to combine.
Toast undersides of buns; top each one with cucumber ribbons, arugula, a fillet of fish, a generous spoonful of caper mayonnaise and the top of the bun.
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.
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).