se your hand to clean fish. Next, put them into basket
Wash the fish parts in cool water, removing
Rinse fish thoroughly and pat dry.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
n a blender. Except the fish, as we're not making
sh, add fish, turning to coat fish.
Refrigerate
br>Wash the fish well.
Slice the fish into medium size
In a deep frying pan, add oil to about 1 inch deep.
Mix first 5 ingredients in a medium bowl.
Wash fish and pat dry.
Cut fish in half lengthwise.
Dust with Bisquick.
Dip each filet in the batter and place in hot oil.
Do not crowd pan.
Fry until golden brown.
n my fish and white sauce and my tuna mornay recipes as
Mix the flour and the baking powder together, then add the club soda.
Cut the fillets in half then season them with salt and pepper.
Dredge the fish and then dip them in the batter.
Fry the fish in oil at 350 degrees. Usually only takes about 4-5 minutes and I flip halfway through.
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Line the bottom of a shallow glass dish, large enough to hold fish fillets without overlapping, with lettuce leaves.
Place lemon slices from one lemon on lettuce in a single layer.
Sprinkle fish with minced garlic and season with lemon pepper and salt-free seasoning.
Brush with melted margarine, then put paprika on fillets.
Cover with additional lettuce leaves, so fish is not showing.
Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
atter is completely smooth and free of any lumps.
Refrigerate
nother small bowl.
Place fish on oven tray; brush both
r less.
Dab the fish fillets dry with kitchen paper