he fish fillets and fry them in hot canola oil*** for a
Cook potatoes in stock for about 10 mins. Drain, reserving
To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.
overed, in a warm place for about 1 hour or until
Heat oil in a wok or large skillet on high heat. Coat fish in egg white and dust with cornstarch, shaking off excess. Cook fish in 2 batches, 1-2 mins each side, until cooked through. Drain on paper towels.
For the sauce, combine tomato sauce, vinegar and sugar in a small saucepan on medium heat. Bring to simmer and cook 2 mins, stirring, until sugar has dissolved.
Return wok to high heat. Add the vegetables and stir-fly for 2-3 mins.
Return fish to wok with sauce. Stir-fry 1-2 mins or until heated through. Serve on steamed rice.
Fried Bake:
Sift flour, salt
il in the pan for frying the fish head.
To make
Oven Fried Chicken: Dip chicken pieces into
ry pieces that look like fish sticks, slice the salmon lengthwise
owl. Cover and let stand for 5 mins, or until liquid
ag and shake. Add the fish and shake to coat.
Stir together cornmeal, salt and pepper in a shallow dish. In another bowl, beat egg, add water and blend well. Coat fish pieces in seasoned cornmeal, dip in egg mixture. Coat pieces again with cornmeal. Fry a few pieces of fish at a time in hot oil until golden brown. Drain on paper towel.
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.
eat while preparing the fish.
Pat the fish dry and season
Marinate the fish with the ingredients mentioned under\"marinating\" for 30 minutes in
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Mix beer and egg.
\"Soak\"fish (or whatever) in beer-egg mixture.
Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
Heat oil in pan or deep fryer.
Season pancake mix to taste with favorite spice mix.
Take fish out of beer-egg mixture and dredge in pancake mix.
Fry as normal.
Salt and pepper to taste.
I like to drizzle lemon or lime juice (or even vinegar) over before eating.
To make the sauce:.
Dissolve the curry powder in the water.
Add all other ingredients and bring to the boil for approximately 10 minutes.
To make the fried fish:.
Mince fish, carrots and onion.
Add all other ingredients.
Shape into balls and dip into additional matzo meal.
Fry the fish until golden.
Place fried fish in serving dish and pour over the sauce.
Refrigerate until serving.
Serve at room temperature or cold.
to 4 pieces of fish into the mixture and fry
if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into