FRIED DEVILED EGGS
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 20 deviled eggs
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
- Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
- Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
- Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
- Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)
DEEP-FRIED DEVILED EGGS RECIPE BY TASTY
Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika
Provided by Claire Nolan
Categories Appetizers
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat cooking oil for deep-frying in a medium-size pan over medium heat.
- Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
- Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
- Fry for 2-3 minutes, flipping halfway through.
- Remove from pan and drain excess oil on a paper towel.
- Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
- Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
SO GOOD PANFRIED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
- Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
SOUTHERN FRIED CATFISH
The moist, tender fish and crispy cornmeal coating will make your family "meow" with delight.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 26m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
- Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
- Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg
FRENCH FRIED DEVILED EGGS
Make and share this French Fried Deviled Eggs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 6 incredible, edible eggs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggs in half lengthwise.
- Remove yolks and mash them with a fork.
- Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise; blend well.
- Stuff the egg whites with the mixture, put the eggs back together and hold with toothpicks.
- Dip the eggs into 2 beaten egg yolks, then flour and breadcrumbs.
- Fry in deep fat until golden brown.
- Drain eggs on brown paper and remove toothpicks.
- Sprinkle Parmesan cheese on the eggs while they are still piping hot.
Nutrition Facts : Calories 94.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 241.3, Sodium 297.4, Carbohydrate 1.8, Fiber 0.1, Sugar 1.1, Protein 7.2
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