|A Little History of Irish Food|
|by Regina Sexton|
Designed to entice people to try cooking as they did in Ireland years ago, this book contains chapters on kitchens, soups, the river and the lough...
111 - 120 of 236 for fish batter
Coat fish with flour; set ... Dip fish into batter, allowing excess ... deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.
Mix together, beating ... delicious golden brown crust. Unused portion can be frozen for future use. Just defrost, whip it up, and it's like fresh batter.
Drain fish on paper towels. Deep fry fish, chicken, or onion rings in batter.
Beat egg yolks until light. Add 1/2 cup milk. Then add flour, salt and beat well. Fry in hot oil.
Mix ingredients all together.
Make an hour ... you do pancake batter. Refrigerate for ... another beaten egg white. Dip fish or onions in batter and deep fat fry for a very crisp covering.
Lightly coat fish with 3 to ... Dip fish into batter, letting excess ... fat fryer at 350 degrees until golden brown, about 2 minutes on each side. Drain.
Mix all together. Dip fish in batter, then roll in pancake flour and fry in Crisco.
Beat egg whites until stiff. Fold in rest of ingredients. Dip fish in batter and deep fry until golden brown. This is also good for onion rings.
Salt and pepper to taste and coat fish. Fry until golden brown.
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