cover and allow to stand for 30 minutes.
Meanwhile, cut
atter packet.
Slice the fish fillets into 2 - 4 inch
br>Pour the oil for deep frying in a deep pan. Turn on the
hould be the same thickness for deep frying.
Place sliced potatoes in
lace in the refrigerator. Marinate for 4 to 6 hours, turning
oat.
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
ail intact. Devein with a deep cut, but no not sever
nough of the sunflower oil for deep frying & fry the cresecent moons in
nd par-cook the potatoes for 3 mins. Remove from the
combine in medium bowl.
For the chili lime dressing, whisk
aste, lime leaves, green onions, fish sauce and lime juice until
atter. Cover and let stand for up to 1 hour.
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.
eat. Combine with lemon zest, fish, ginger and 2 tsp olive
In a food processor, combine fish, curry paste, green onions and cilantro. Process until combined. Add 2 tbsp sweet chili sauce. Season. Shape into 12 sausages.
Heat oil in large deep saucepan. Deep-fry fish cakes until browned and cooked through.
Skewer each fish cake with a bamboo skewer. Serve with remaining sweet chili sauce.
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
t is added.
Dust fish in extra flour. Working in