Cook potatoes in stock for about 10 mins. Drain, reserving
-inches thick and batter cold so fish won't soak up
structions on tempura batter packet.
Slice the fish fillets into
combine in medium bowl.
For the chili lime dressing, whisk
Combine fish, sake, soy sauce, mirin and ginger in a medium bowl. Marinate for 20 mins.
Drain fish and discard marinade. Toss fish in potato starch, shaking off excess.
Meanwhile, heat oil in saucepan. Deep-fry fish until crisp and golden. Sprinkle with onion and serve with lemon wedges.
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.
BEER BATTER.
Measure beer into
ggplant with salt. Set aside for 15 mins to drain. Rinse
hould be the same thickness for deep frying.
Place sliced potatoes
In a deep fryer, add oil as per directions for your deep fryer and
Coat fish with cornmeal, reserving excess.
Fry fish in hot oil (370\u00b0), 2 to 3 minutes or until golden. Drain on paper towels; keep warm.
ail intact. Devein with a deep cut, but no not sever
br>Pour the oil for deep frying in a deep pan. Turn on
he fish fillets and fry them in hot canola oil*** for a
lace in the refrigerator. Marinate for 4 to 6 hours, turning
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
ill act as the stuffing for the deep fried jalapeno poppers.
Cut
br>Heat oil for deep-frying in wok or deep-fryer to 375
Dry rings thoroughly with paper towels.
Coat with flour, to which salt and pepper has been added.
Heat oil to 350\u00b0 or until drop of water sizzles immediately when dropped in oil.
Plunge basket laden with 1 layer of squid into oil, which should bubble vigorously on contact.
If you don't have basket for deep frying, use large spoon or tongs to immerse squid in oil and to remove. Fry until coating turns brown, about 3 to 4 minutes.
Serve hot with lemon-garlic butter or cocktail sauce.
arts and knead each piece for 1 minute, forming it into