1940 fried cayenne Recipes

frying chicken, cut into 8 serving pieces, buttermilk, water, red pepper sauce, flour, kosher salt, fresh cracked black pepper , to taste, dried oregano, garlic powder, paprika, cayenne pepper, peanut oil, for frying

frying chickens , weighing no more than 3 lb each, cut up for frying, chopped garlic (about 8 large cloves), buttermilk or plain all natural yogurt, stirred until smooth, unbleached all-purpose flour, lard or peanut oil, for frying, ground cayenne pepper, freshly ground cumin, ground mace, freshly grated nutmeg, paprika, freshly milled black pepper, ground ginger, crumbled dried basil, bay leaves ground to a powder (use a spice mill or blender), crumbled dried oregano, crumbled dried sage, crumbled dried thyme, salt

safflower oil, for frying , 1 gallon, flour, baking powder, kosher salt, cayenne pepper, old bay seasoning, brown beer, cold, firm-fleshed white fish fillets, cut into 1 oz strips (tilapia , pollock, cod), cornstarch , for dredging

cornmeal, all-purpose flour, salt, black pepper, cayenne pepper, buttermilk, fresh okra, sliced, oil, for frying

fresh mushrooms, zucchini, eggs, water, king arthur unbleached all-purpose flour, chili powder, salt, sugar, garlic powder, cayenne pepper, ground cumin, oil for frying, sweet-and-sour sauce , optional

green pitted olives or 1/2 lb green olives, with pits, red onion, peeled and minced, garlic, peeled and minced, good-quality ham, minced (optional), chopped fresh flat-leaf parsley, cayenne, extra virgin olive oil, all-purpose flour, egg, lightly beaten, ground breadcrumbs, olive oil (for frying )

flour, garlic powder, salt, sweet paprika, cayenne pepper, sugar, eggs, vegetable oil, for frying, bread and butter pickles, drained

cut-up chicken, all-purpose flour, water, cayenne pepper, paprika, salt, black pepper, onion salt, garlic salt, oil (for frying )

peanut oil for frying, salt, coarse ground black pepper, cayenne pepper, garlic salt, onion salt, all-purpose flour, eggs, beaten, beef ribs , cut into single rib pieces

oil for frying , or as needed, saltine crackers, finely crushed, ground black pepper, ground cayenne pepper, paprika, garlic powder, eggs, beaten, razor clams, cleaned and dried

vegetable oil, for frying, romanita tomatoes, cored, extra-virgin olive oil, garlic, peeled, fresh oregano or basil leaves, kosher salt, freshly ground black pepper, dozen medium shrimp, peeled and deveined , tips of the tails left intact, hot sauce, vegetable oil, for frying, all-purpose flour, masa harina, essence, plus more for dusting, recipe follows, lemon wedges, for garnish, buttermilk, hot sauce, eggs, all-purpose flour, cornmeal, original essence, okra pods, washed and cut in 1/2 lengthwise, salt, vegetable oil, for frying, eggplant (about 2 lb), essence, divided, salt, all-purpose flour, eggs, milk, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

this recipe yields calamari lighter in color than most restaurant versions , so keep this in mind when frying. follow the cooking time, not the color, and you will have perfectly cooked squid. while we love the texture and visual appeal of the tentacles, not everyone does; most fishmongers will gladly sell only bodies if you so desire. before slicing the squid, check the bodies for beaks the fishmonger might have missed. they look and feel like pieces of transparent plastic. for a specialty native to federal hill, the italian neighborhood in providence, rhode island, toss the fried calamari with thinly sliced rings of jarred pepperoncini. the spicy bite of the peppers and the tanginess of the brine are surprisingly good with fried squid. for the best results, clip a candy/deep-fry thermometer to the side of the saucepan to monitor the temperature of the oil., unbleached all-purpose flour, fine-ground cornmeal, ground black pepper, cayenne pepper, salt, egg whites, squid , bodies sliced crosswise into 1/2-inch-thick rings, tentacles left whole, vegetable oil for frying, lemon , cut into wedges

lemons , cut into 1/8-inch thick slices, salt, sugar, ipswich or other soft-shell clams (also known as steamers), peanut oil, for frying, all-purpose flour, salt, freshly ground black pepper, cayenne pepper or to taste, buttermilk, recipe tartar sauce , recipe follows

catfish fillets (about 4 oz each), bamboo skewers, salt, cayenne, creole or whole-grain mustard, buttermilk, vegetable oil, bleached all-purpose flour, recipe remoulade sauce , recipe follows, chopped green onions or scallions (green part only), chopped garlic, prepared horseradish, creole or whole-grain mustard, yellow mustard, ketchup, hot sauce, worcestershire sauce, fresh lemon juice, egg, salt, cayenne, vegetable oil, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

frying chicken, cut into 8 serving pieces, buttermilk, water, red pepper sauce, flour, kosher salt, fresh cracked black pepper , to taste, dried oregano, granulated garlic, paprika, cayenne, peanut oil, for frying

egg, dijon mustard, juice of 1 lemon, chopped onions, chopped garlic, dill pickles, vegetable oil, dozen fresh smelts, flour, essence , recipe follows, oil for frying, fresh parsley sprigs, fried, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

whole free-range , organic chickens, vegetable oil of choice , for frying the chicken, all-purpose flour, salt, ground black pepper, garlic powder, onion powder, cayenne pepper, buttermilk

buttermilk, essence , plus 1 tablespoon, freshly shucked oysters, about 1 pint, drained, masa harina, all-purpose flour, vegetable oil, for frying, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.