22 mixed fried seafood Recipes

grain and wild rice mix, water, butter (optional), butter, diced celery, diced onion, diced green bell pepper, worcestershire sauce, chili powder, seafood seasoning (such as old bay), crushed tomatoes, tomato paste with roasted garlic, cornstarch, chile-garlic sauce (such as sriracha), or to taste, quick-mixing flour (such as wondra), cayenne pepper, salt and ground black pepper to taste, egg, panko bread crumbs, vegetable oil for frying , or as needed, fresh catfish - cut in half crosswise , then cut lengthwise into 1-inch wide strips

rice noodle (thin vermicelli), oil for deep fry, water, chicken stock cube, mixed seafood meat (mussels shrimp shellfish... but no shells!), corn flour, buk choi cut long sliced, carrot peeled and cut thinly sliced, mushroom / fresh mushroom it great

vegetable oil (for frying ), fish fillets (lightly seasoned ) or 1 lb uncooked peeled deveined large shrimp, thawed if frozen (lightly seasoned), original bisquick baking mix (or cornstarch), original bisquick baking mix, beer, egg, salt, black pepper or cayenne

jumbo shrimp (peeled and deveined ), oil, all-purpose flour, zatarains bake and crisp mix, eggs (beaten ), milk, salt, pepper, garlic powder (optional), oil (for deep frying), seafood cocktail sauce

flour, olive oil, water to moisten, salt and pepper, egg whites, lightly beaten, calamari, sliced into 1/2-inch rings, dozen shucked mussels, dozen shucked oysters, shrimp, tail on and deveined, dozen red mullets, seabass fillet, (about 8 to 10 oz) cut into 2-oz portions, onion, cut into 1/2-inch rings, zucchini , cut into individual strips about 1-inch by 4-inch, oil for frying, mariana sauce, hot, garlic aioli, grated parmigiano-reggiano cheese, chopped parsley

apple cider vinegar, dijon mustard, olive oil, white onion, sliced paper thin, garlic, minced, flat leaf parsley, loosely packed and chopped, mixed herbs, chopped (chives, basil, tarragon), lemon juice, soy sauce, freshly ground sea salt , to taste, black pepper, water, enough to make to a good consistency, fresh parmesan cheese , chunked, fresh tuna , cut into 6 inch pieces, shrimp , cut lengthwise, sea scallops, green beans , cut into 1/2 inch pieces, squash , cut into 1/4 inch slices, roma tomatoes, quartered, yellow tomatoes, quartered, eggs, hard-boiled,peeled,and halved, head red leaf lettuce , torn into bite size pieces, anchovy fillets, packed in oil, bacon , fried crisp, drained nicoise olive, red bell pepper, sliced into rings, tiny new potatoes , scrubbed

butter, jumbo shrimp, peeled, deveined, tails removed and cut into 4 pieces each, scallops , foot removed, cut into 4 pieces each, diced onions, diced green peppers, diced tomatoes, prepared chili sauce with beans, fried fish, diced, cooked rice, shredded cheddar/ mozzarella cheese mix

jalapeno peppers, cream cheese, softened, shrimp, drained, crabmeat, drained, chopped onions, worcestershire sauce, lemon juice, garlic powder, buttermilk, egg, beaten, corn flakes , in crumbs, self-rising cornmeal mix, vegetable oil (for frying )

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

oysters, drained , no shell (1 lb), seafood cocktail sauce, chili powder, lemon juice, flour , to coat, and, cornmeal , to coat, mixed with flour, olive oil, to fry , and, butter, to fry, salt and pepper

white button mushrooms (rinsed off & whole ), pre-packaged beer batter frying mix (usually says for seafood ), beer (i used budweiser*), vegetable oil, dipping sauce, sour cream, half a squeeze container horseradish cream, smoked paprika, louisiana hot sauce

prawns, shelled and de-veined, walleye pike fillets, skinless, olive oil, old bay seasoning , to taste, bamboo skewers soaked in water for 1/2 hour, oil, for deep-frying, mesclun salad mix, very dry, salt and pepper, to taste, cooked wild rice, warm, minced chives , tarragon, parsley and chervil, leek , julienned, fennel, cored , julienned, white wine, seafood stock , or 2 1/2 cups clam broth and 2 1/2 cups chicken broth, saffron, carrot, very finely diced

cooked, cleaned, and peeled shrimp, crabmeat, salmon fish, whole corn kernels, drained, cooked white rice, leftover is fine, dried breadcrumbs, eggs, beaten, separate, cajun spice mix, prepared tartar sauce, grainy mustard, dried parsley flakes, salt and freshly ground black pepper, peanut oil for frying

cooked, cleaned and peeled shrimp, crabmeat, salmon fish, whole corn kernels, drained, cooked white rice, leftover is fine, cajun spice mix, prepared tartar sauce, plus more for serving, grainy mustard, dried parsley flakes, salt and freshly ground black pepper, eggs, beaten, divided, dried bread crumbs, peanut oil, for frying, lemon wedges, for serving

canola oil, fresh ginger, chopped, shiitake mushrooms, sliced, bok choy, chopped, tomatoes, chopped, shrimp, peeled, mixed fish cut into 1/2-inch pieces, mussels, cleaned and de-bearded, hard shell clams , such as little neck or manila, cleaned, smoky dashi broth , recipe follows, fresh udon noodles, butter, tatsoi, salt and pepper, to taste, sliced shallots, garlic, chopped, fresh ginger, chopped, very ripe tomatoes , cores removed, roughly chopped, toasted and ground szechwan peppercorns, sake, mirin, dashi, salt and black pepper, white fish, roughly diced, egg, yellow miso, heavy cream, lemon, juiced, black pepper, scallion greens, thinly sliced, sheets nori, red bell pepper, rice flour, soda water, canola oil, for frying

prosciutto , cut into 1/2-inch slices, bell peppers , roasted and cut into strips (your choice of yellow, red or green), oysters, seafood seasoning, mix (seafood seasoning mix, store bought, or your own recipe), cornflour, salt, oil, for frying (about a cup), beef broth or 1/3 cup beef stock, lemon juice (fresh is best ), creole mustard, teapoon worcestershire sauce, whipping cream, unsalted butter, skewers (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading) or toothpick (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading)

egg, batter frying mix (i use mccormick fish-n-chips), hot sauce, cayenne, old bay seafood seasoning, grated lemon zest, beer, fish fillets, vegetable oil (for frying )

mayonnaise, capers, seafood seasoning (recommended : old bay), crushed garlic, lemon juice, scallion, finely chopped, pre-cooked salmon fillets, about 1/2-lb, egg, lightly beaten, fish fry coating mix, plus more for coating (recommended : kraft), hot sauce, remoulade sauce, canola oil, for frying