20 seasoned fish fry mix Recipes

seasoned fish-fry mix, packaged biscuit mix, grated parmesan cheese, onion soup mix, paprika, dried parsley flakes, garlic powder, whitefish haddock or 1 1/4 lbs other firm-textured fish fillets, fresh or frozen, shortening or cooking oil

boneless alligator tail meat, cut into 1 cubes, milk or 3 cups evaporated, mustard, creole seasoning, fish, fry mix (golden dipt or other brand), pancake mix, cooking oil (for frying )

old bay seasoning, biscuit baking mix, dried parsley, mayonnaise, prepared mustard, egg, beaten, worcestershire sauce, crabmeat, vegetable oil for frying

sliders, vegetable oil for frying, tilapia fillets, club soda, gold medal all-purpose flour, old el paso taco seasoning mix, burger buns, split, toppings, as desired, shredded green cabbage, mexican sour cream, old el paso thick n chunky salsa, old el paso refried beans

beer, eggs, pancake mix (not biscuit mix), seasoned salt or old bay seasoning or favorite mixed spice, salt, pepper, oil (for frying ), fish or vegetables (or whatever squid is yummy!), lemons or limes or vinegar

gluten-free baking mix , bisquick, seltzer water (more if needed) or 3/4 cup gluten-free beer (more if needed), old bay seasoning, garlic powder, onion salt, fish fillets, cut in half lengthwise, gluten-free baking mix , for dusting fish (bisquick), oil (for frying )

catfish nuggets or 1 lb other white fish, cut into 1 inch pieces, dark beer, flour, taco seasoning mix, cilantro, sour cream, lime juice, taco seasoning mix (optional), vegetable oil, for deep fat frying, corn tortillas, shredded cabbage, chopped tomato, lime wedge, chopped onions or scallion, chopped cilantro

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

all-purpose flour, seasoned with crab boil mix, salt, and pepper, egg, light beer, canola oil, fresh or frozen haddock fillets

fist sized firm tomato s, whatever oil you use for fry-in fish, season salt ( i like mr s dash), shore lunch batter, cajun mix , this is like fine pancake flour

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 )

jumbo lump crabmeat, by 6 by 1-inch baked cornbread, cooked spinach,chopped, pine nuts,toasted, creole mustard, salt and pepper, to taste, boneless catfish fillets, skinned, seasoned flour, buttermilk, fish fry mix, cajun beurre blanc, lemon, for garnish, white wine, garlic, crushed, bay leaf, fresh lemon, halved, shallots, minced, butter, cut in 1-inch pieces, i cup heavy cream, black peppercorns, cracked, blackened seasoning , see previous recipe

cooked cod, flaked, russet potato, minced onion, lemon juice, egg, beaten, old bay seasoning, salt, pepper, all-purpose flour, vegetable oil, beer batter frying mix , you can use kittencal s beer battered fish instead, chilled beer or 1 1/4 cups chilled water

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.

fresh fish, cut in pieces or 1 lb fresh fish, chunks, mayonnaise, mild taco seasoning mix, butter, lemon juice, shredded cheese, diced tomato, avocado , slices, shredded lettuce, diced onion

olive oil flavored cooking spray (1 spritz-enough to coat pan and fish), italian seasoned breadcrumbs, cod fish fillets (about 4 5 oz. pieces), dijon mustard, mixed-grain hamburger buns, lettuce leaves, tomato, sliced

hake (or any other white fish), tomato, bay leaf, oil (for frying ), seasoned flour, mixed herbs, olive oil, white wine, onion, butter, garlic clove, flour, red pepper

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