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Spicy Hot Chicken
Spicy chicken pieces dredged in flour mixture and
deep fried in hot oil.
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
Wash chicken breasts and pat dry. Cut into 1-inch
strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so
all sides are seasoned. Continue seasoning with red
and black peppers.
Refrigerate for 1 hour to bring out the flavor of
seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for
3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or
try one of the sauces below. Serves 6 to 8.
Cajun Fried Fish
These fish fillets are battered with a beer batter
with Cajun seasonings then deep fried.
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
In a mixing bowl, whisk together eggs, milk, beer,
mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite
sized pieces, or nuggets. Place fish in egg mixture, coating well; cover,
refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers
in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour
mixture. Fry fish until the fish nuggets float to the surface and turn golden
brown, taking care not to overcook.
Place fish nuggets on paper towels to drain, patting
gently with paper towels to blot up excess oil.
Use this batter to fry shrimp, oysters, and other
Jalapeno peppers are stuffed with a cream cheese
mixture then battered and deep fried to make delicious little appetizers.
12 jalapeno peppers, sliced in half lengthwise,
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
1 cup plain dry breadcrumbs
oil for deep frying
Fill jalapeno pepper halves with cream cheese and
press halves back together. Combine eggs, water and salt. Dip jalapeno peppers
into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
Heat oil in deep fryer to 370°. Deep fry peppers in
batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to
paper towels to drain.
6 or more medium lg. potatoes
Oil or fat for deep frying
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful
of the fingers) – or use a sharp knife or food processor with a thin slicing
Put the slices at once into a bowl of cold water and
let stand for at least one hour. Ice water is best, but you can set the whole
bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light
golden brown. Don't try frying too many at once, better to put one layer on the
frying basket. Drain on paper towels or any kind of plain crumpled absorbent
If you haven't any paper, use a worn dish towel.
Salt lightly. These can be kept for some time if they are sealed into plastic
bags or containers after they have cooled.
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Chill or freeze Twinkies for several hours or
2. Heat 4 cups vegetable oil in deep fryer to about
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and
5. Whisk wet ingredients into dry and continue
mixing until smooth. Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about
2 inches to use as a handle, dust with flour and dip into the batter. Rotate
Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will
float, so hold it under with a utensil to ensure even browning. It should turn
golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be
able to fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain.
Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Fresh smelts should be stored refrigerated at 32°F
to 40°F [0°C to 4°C], excess liquid drained, packed into airtight containers and
eaten within 3 to 4 days or 1 to 2 days when fried.
Smelts should be frozen at 0°F [-18°C], into
airtight food containers, immediately after buying; bought frozen, smelts should
be eaten within 4 to 6 months for maximum freshness.
1 pound [454 g] smelts
1 cup [250 mL] milk
Salt, to taste
2 lemons, quartered
Into a deep-fryer, heat vegetable oil to 375°F
Wipe dry smelts; dip smelts into milk, then coat
Deep-fry smelts into hot oil for 5 to 7 minutes,
Drain smelts onto paper toweling.
Arrange smelts onto a serving plate
Serve, decorated with parsley sprigs and lemon
Deep Fried Mars
1 Mars Bar (UK) or Milky Way (US)
1 cup plain flour
1/2 cup corn flour
A pinch of bicarbonate of soda (baking soda to
Milk or beer
Oil for deep frying
Chill the chocolate bar by keeping it in the fridge,
but don't freeze it.
Mix the flours and bicarbonate of soda (baking soda)
Add milk (traditional) or beer (which gives a
lighter result) until you get a batter with the consistency of thin cream.
Heat the oil until a small piece of bread will brown
in a few seconds, but don't allow to smoke.
Remove wrapper from chilled chocolate bar. Coat
completely in batter. Carefully lower into hot oil and fry until golden brown.
Serve, with ice cream or French fries, if you're so inclined.
(Of course, if you want to be sophisticated, you can
cut the bar into bite-sized pieces before coating in batter.)
Deep Fried Cod
Mix together. Cut cod fillets into serving sizes.
pieces into batter (make sure pieces are dry so
stick). Deep fry in 1-inch of oil for 10 to 15
side or until golden brown. Serves 3 to 4 adults.
Cajun Deep Fried Turkey
10 gal Peanut oil
10 lb Turkey; up to 15 lbs
6 ts Salt
6 ts Paprika
6 ts White pepper
6 ts Cayenne
6 ts Accent; opt
16 oz Liquid crab oil concentrate
NOTE-Not recommended for indoor cooking. Rinse turkey
and out. Mix 1 part crab boil concentrate to 4
water. Combine dry ingredients with crab boil
solution. Adjust seasoning to taste. Inject turkey
(approximately 2" apart) with mixture using syringe
(available from gourmet kitchen stores.) Cover turkey
foil and refrigerate over night. Heat oil to
CAUTION: Use a grease thermometer to monitor the
may ignite if the temperature goes beyond
Put turkey in basket and CAREFULLY lower it into
pot. Cook 5 minutes per pound. Check in 1 hour
meat thermometer. NOTE-This is a great dish,
should only be attempted by someone who has
experience with doing this. It is also expensive due
large amount of oil needed.