Deep Fried Fish Batter - Recipes - Page 2

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Results 11 - 20 of 34 for deep fried fish batter

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11. VEGETABLE TEMPURA

1. Cut shitakes mushrooms into ... loosely to keep batter lumpy. 3. Heat oil in wok or deep fryer to 340 degrees. Pat ... dipping sauce and rice.

12. BIRSA'S BEER BATTER FISH

Mix egg, cup of flour and beer thoroughly, the batter should be thin. Take fillets of fish (must be the freshest possible) ... fillets, those already fried may be kept warm in a moderately heated oven.

13. BEER - BATTERED FISH

Prepare fish for cooking. Combine batter ingredients, mixing carefully to keep ... sauce (recipe follows) or your favorite salsa. Mix. Mix. Mix.

14. FISH CUTLETS

Heat 1 tablespoon oil in ... light brown. Add fish, potatoes, salt and pepper. ... balls. Dip into batter made from flour and water, ... a few minutes. Deep fry one at a time ... hot with tomato sauce.

15. SWEET AND SOUR BONELESS FISH

Cut the head off the cleaned fish. Split the fish lengthwise ... 10 minutes. Make batter with flour, cornstarch, water, and ... and arrange the fried pieces, with the head, on ... over fish before serving.

16. BEER BATTER FOR DEEP FRYING

Stir together flour, yeast, beer ... use as a batter for fish, shellfish, etc. When deep frying (oil should be approximately ... before coating with batter.

17. MIXED FISH FRY

If fish is frozen, defrost and drain ... beat until smooth batter is formed. Let stand 30 ... inches oil in deep fat fryer or 1 inch ... Batter good for fried zucchini.

18. BLACKENED OR DEEP FRIED

Set iron skillet on medium ... spicy food. Cook fish fillets about 1 to 1 ... about 1 hour. BATTER: (Use 2 cups yellow ... 2 minutes per side.

19. STEVE'S DEEP FRIED FISH

Combine ingredients, except fillets and ... 1/2-inches thick and batter cold so fish won't soak up too much ... Too many fillets deep fried together will cause fish to ... time with your children!

20. ARCHER TEACHER BATTER

Soak 3 pounds fish fillets (cod, perch, pickerel, etc.) ... enough oil to deep-fry fish. Drain off milk ... dredged fillets into batter and let excess drip off ... until all are fried. Do not heap fish or coating will get soggy.

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