thaw the fish if frozen - rinse it under
For the fish: Smear a light coating of Tabasco over the filets.
Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3\" oil in a large skillet to 375\u00b0F Fry one piece at a time until golden brown, 4-6 minutes.
Fish fry : cut fish into desired pieces.
Place
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
he chicken moist so the coating will hold on to it
In wok or large skillet, heat 2 tablespoons corn oil over medium heat.
Add the carrots, green peppers and onions; stir-fry 3 minutes.
Remove vegetables from pan.
Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white.
Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
/4 cup of the coating mix; toss to coat. Arrange on
Empty seasoned coating mix into plastic bag.
Dip fillets in melted margarine.
Shake 1 or 2 pieces at a time in bag until evenly coated.
Place on roasting rack which has been sprayed with Pam.
toothpick.
Combine Oven Fry and parsley; set aside.
Fillet and rinse fish.
Pat dry (moist) with
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.
00b0.
Combine the cornmeal mix, scallions, jalapeno, garlic, salt, and
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.
Thaw fish.
Prepare Sweet-Sour Sauce (below).
Separate fillets.
Pat dry with paper towels.
Heat oil in a Fry Daddy. Mix flour, water, baking powder and salt.
Using tongs, coat fillets with batter.
Fry fish in hot oil until golden.
Drain well and serve with Sweet-Sour Sauce.
ther 6 ounces cheese and mix with 1 pound pork sausage
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.
Heat several inches of oil in a deep iron skillet.
Float a wooden stick match in oil until it strikes.
When oil is ready, dredge fish in meal mix and drop in oil.
Fish floats when cooked. Remove when browned as desired.
Marinade the fish in the egg white, cornstarch and salt for about 15 minutes (mix well; best using fingers).
Deep-fry until golden brown, then drain on paper towels.
Fry ginger in 2 tbsp oil for 30 seconds. Then add the onions, green pepper, chilli and pineapple cubes. Saute well. Add tomatoes and saute for 40 seconds.
Add the sauce mix (all the ingredients mixed together) and pour inches Boil and then add cornstarch and water mix. Let it boil and thicken a bit.
Take off the heat and toss fish in, coating it well.