This recipe came from my Taste of Home magazine. I was pleasantly surprised at how easy they were, and they were very good! Unfortunately I only had about a pound of cod, and I could have used way more. The original recipe calls for walleye, but it says you can use your favorite fish. I happened to have cod, and it was yummy.
Ingredients:
1 cup biscuit/baking mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cajun season (I didn't have this, I used some chili powder instead)
1 1/2 tsp salt
1/2 cup 2% milk
oil for frying
1 lb walleye fillets, skin removed
lemon wedges (I didn't have lemon, but I mixed ketchup and mayo for a yummy dip.)
In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 inch oil to 375 degrees. In batches, dip fish in milk, then coat with the baking mix mixture. Fry for five minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.
Showing posts with label deep fried. Show all posts
Showing posts with label deep fried. Show all posts
Sunday, June 3, 2012
Friday, June 24, 2011
Won Tons~by Kelsey
Mom usually makes these. They are really good, so I got brave and tried to make them myself. They turned out pretty good for my first attempt. They are so yummy, it's worth the effort.
Ingredients:
2 lbs ground beef
finely chopped cabbage
2 whisked eggs
pkg of bean threads (I find them with the Chinese food stuff in the ethnic foods aisle of Fred Meyer)
salt
garlic salt
soy sauce
egg roll skins (these are found in the refrigerated produce section, maybe with the mushrooms in Fred Meyer, I can't quite remember)
cooking oil (lots)
Mix hamburger, cabbage, eggs, seasonings, a little soy sauce. Break up bean threads and pour hot water on them in a bowl so they will soften. After they have softened, add them to the hamburger mixture.
Put about 1/4 cup of the mixture on an egg roll skin and roll up like a burrito.
Use a little water on your fingers to seal the edge. Make sure you don't get it TOO wet, though, or it will fall apart. Place the roll on wax paper on a tray. They will stick together, so put wax paper in between each layer if you stack them. Cook them in oil, (I use my deep-fat fryer with about five inches of oil in it).
The trick is to cook them completely inside without burning the outside. When they turn crispy brown on the outside they should be done. Let them cool and then serve with a mix of soy sauce and ketchup for dipping.
Ingredients:
2 lbs ground beef
finely chopped cabbage
2 whisked eggs
pkg of bean threads (I find them with the Chinese food stuff in the ethnic foods aisle of Fred Meyer)
salt
garlic salt
soy sauce
egg roll skins (these are found in the refrigerated produce section, maybe with the mushrooms in Fred Meyer, I can't quite remember)
cooking oil (lots)
Mix hamburger, cabbage, eggs, seasonings, a little soy sauce. Break up bean threads and pour hot water on them in a bowl so they will soften. After they have softened, add them to the hamburger mixture.
Put about 1/4 cup of the mixture on an egg roll skin and roll up like a burrito.
Use a little water on your fingers to seal the edge. Make sure you don't get it TOO wet, though, or it will fall apart. Place the roll on wax paper on a tray. They will stick together, so put wax paper in between each layer if you stack them. Cook them in oil, (I use my deep-fat fryer with about five inches of oil in it).
The trick is to cook them completely inside without burning the outside. When they turn crispy brown on the outside they should be done. Let them cool and then serve with a mix of soy sauce and ketchup for dipping.
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