|On the Twenty Cookbook|
|by Michael Olson|
Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep.
1 - 10 of 440 for fried fish
Coat fish with flour; set ... allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.
Open and clean fish (white or bass). ... Bake three-quarters of an hour, and baste with butter and water. Garnish fish plate with parsley. . JANE E. WALLACE
Season fillets with ... salt. Combine egg, water and oil; add to flour mixture. Beat smooth. Dip fish in batter. Fry for 5 minutes, or until golden brown.
EQUIPMENT: Propane-fueled deep ... towels. PROCEDURE: Rinse fish fillets well, cut ... the sheets of fried fish come from ... and take appropriate precautions.
Cut the fish into bite-size pieces ... fish to the skillet. Turn them over in the sauce a few times and then transfer to a heated dish. Serve immediately.
Steam vegetables 10 minutes. Cut fish into 1" cubes, ... medium heat until vegetables are cooked but still crisp and fish is cooked but not falling apart.
Thaw fish if frozen. Rinse ... minutes per side until fish flakes when tested with a fork. Drain on paper toweling. Garnish with lemon slices. Serves 3-4.
If fish are frozen, let ... fish with a fork. The fish is cooked when it falls apart easily. Put fish on a paper towel to take up the extra fat. Serves 6.
Cut fresh or partially thawed fish into 6 (3 ... sandwich bun. Top with hot fried fish. Spread 1 ... tartar sauce over fish. Cover with top half of bun.
Place thawed fish in single layer ... fries. Combine remaining ingredients and pour over the fish and fries. Bake, uncovered, at 350°F for 50 minutes.
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