lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
First prepare the fish dip sauce. Bring to a boil
move skin from fish and discard.
Cut fish into desired
o burn garlic.
Cook for about 2 minutes. Add wine
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
For Fish: Pat fish dry and combine in a
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
Rinse fish and pat dry, cut into
ate1968).
Use to coat fish or chicken filets. (not
hake off excess flour.
Dip dredged pieces into egg wash
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
food processor with the fish sauce, curry paste, lime juice
he other half for the sauce.
Chop fish fillets roughly, place
0% you can set aside for a garnish. Cut the chicken
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,