Deep Fried Red Mullet With Garlic And Parsley Recipes
DEEP FRIED GARLIC
I haven't tried this yet but it sounds interesting. Recipe from garlic lovers cookbook. I'm going to try them soon.
Provided by kzbhansen
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Separate bulbs and peel garlic.
- Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
- Drain and pour cold water over to cool.
- Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
- Heat vegetable oil in deep pot or fry cooker.
- Dip each cooked clove of garlic into batter and fry until golden brown in color.
- Remove from oil and drain on paper towel.
- Serve Hot.
Nutrition Facts : Calories 190.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 47.1, Sodium 637.1, Carbohydrate 26.5, Fiber 1.1, Sugar 3.9, Protein 5.3
FRIED PARSLEY
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Garnish for 6 plates or 2 appetizers
Number Of Ingredients 8
Steps:
- Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
- Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams
SMELTS WITH DEEP-FRIED PARSLEY
Steps:
- Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.
- Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.
- Serve each smelt with deep-fried parsley and lemon wedge.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 192 milligrams, Sugar 2 grams, TransFat 0 grams
DEEP-FRIED RED MULLET WITH GARLIC AND PARSLEY
Deep-frying is the most popular way of cooking small- to medium-size whole fish, and red mullet (barbunya) are among the most prized. Garlic and parsley enhance their sweet flesh. Ask the fishmonger to clean the fish, but to leave the head on. Serve them with salad or Mashed Potatoes with Olive Oil, Scallions, and Parsley (see page 168).
Yield serves 4
Number Of Ingredients 7
Steps:
- Rub the fish with about a quarter of the crushed garlic mixed with salt and pepper, then stuff them with 5 tablespoons of chopped parsley mixed with the remaining garlic and a little salt and pepper.
- Roll the fish in flour until they are well covered and deep-fry in sizzling olive oil for about 4 to 5 minutes. Then lift them out and drain on paper towels.
- Serve sprinkled with the remaining parsley, accompanied by lemon quarters.
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