UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
FRIED FROG'S LEGS
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Provided by AnimalWhiz
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
- Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
- Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.
Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g
BATTER FRIED SNAILS
Make and share this Batter Fried Snails recipe from Food.com.
Provided by David04
Categories Wild Game
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg & water in a mixing bowl. Add flour & beat until smooth. Cover & set aside for 1 hour.
- Add olive oil, marinara sauce & snails to a heated saute pan.
- Simmer on low heat until mix thickens, approximately 10 minutes.
- Heat oil to 375.
- Divide batter mix into two bowls.
- Taking 1 snail at a time, and allowing some sauce to cling, dip into the first bowl of batter to coat. Deep fry until golden brown.
- Remove dry on paper towel.
- Once dried, dip into the second bowl of batter and fry a second time.
- Drain on paper towels and serve.
Nutrition Facts : Calories 259.8, Fat 7.2, SaturatedFat 1.2, Cholesterol 52.9, Sodium 470.5, Carbohydrate 40.5, Fiber 1.4, Sugar 8.5, Protein 7.4
SNAIL FRITTERS / BEIGNETS D'ESCARGOTS
French-fried snails are nice! If you like fried clams, you will probably like these, hiding under the coating, people won't even be sure what they are!
Provided by Kasha
Categories European
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preparation time 1 hour 35 minutes including marinating.
- Cooking time 8 minutes.
- Ingredients:
- 60 Burgundy snails
- 100 petits-gris snails (canned or freshly cooked)
- 2 eggs, separated
- 1 1/2 cups flour
- 2 Tbsp olive oil
- 3 Tbsp olive oil
- First make the batter.
- Mix the egg yolks with the flour and olive oil.
- Add a little warm water to give a smooth, creamy consistency.
- Season and leave to stand.
- Just before using, gently fold in the stiffly beaten egg whites.
- Drain the snails and marinate for 1 hour in the olive oil and chopped herbs, just toss them with the oil and herbs so they are very lightly coated, not dripping. Drain off any oil before coating with batter. (parsley, tarragon, chives, and chervil, or any combo you like).
- Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels.
- Serve garnished with fried parsley. Eat while hot, a real family and friends, summertime in France recipe!
- White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.
Nutrition Facts : Calories 148.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 52.9, Sodium 18.1, Carbohydrate 18, Fiber 0.6, Sugar 0.2, Protein 4
BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
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