|Luke Mangan Food|
|by Luke Mangan|
Award-winning chef and restaurateur Luke Mangan translates all the expertise of the high-end chef to great food for all occasions for the home cook.
Results 1 - 10 of 141 for fish coating
Thaw fish, if frozen. ... minutes per side for 1" thick fillets). Turn carefully. Fry until golden and fish flakes easily with a fork. Drain on paper towels.
Blend cereal to ... add the oil, stirring to coat crumbs. Dip chicken or fish in water and then in coating. Keep unused mix in refrigerator in glass jar.
Season to taste ... Dip meat or fish in batter, then ... chicken or fish on broiler and place in oven for about 20 minutes without cover at 325 degrees.
Mix dry ingredients. Coat fish in dry mixture. Dip fish into melted butter. Bake 45 minutes at 350 degrees.
Mix and store in covered container.
Dip fish in milk and then in coating mixture.
Shake all ingredients in a covered container. Store in a cool dry place up to 6 months.
Mix together; roll fish in it and fry in oil or add 1 beaten egg and enough beer to make medium batter. Dip fish and deep fry. Store unused mix in freezer.
In a large ... To prepare fried fish: Dip fish in buttermilk and roll in coating mix. To cook, fry fish in hot oil (peanut oil best) until golden brown.
Mix up flour, salt, cold water, cover and let stand 30 minutes. Then add baking powder. Dip fish in, then deep fry at 375 degrees for 5 to 6 minutes.
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