fried foods

The quality of your ingredients matters here more than the specifics: If you don't like cilantro, use parsley, and any fresh hot chile will work - or leave it out. And use whatever nice, fresh fish you can find.&nbsp;

Chinese Salt and Pepper Fish

Oil for frying (I use peanut oil)

ginger

garlic

flour, (cake flour if you have it)

corn or potato starch

baking soda

salt

fish,

coarse sea salt

black pepper

Cilantro

Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use.&nbsp;

While the oil is heating, make the batter. Mix the flour, starch, baking soda and salt together in a bowl. In another bowl, beat the egg whites into soft peaks. Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites.&nbsp;

Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Use a skimmer or slotted spoon to remove it to a paper towel. Set it aside for now.&nbsp;

When to oil hits about 360F, coat a few pieces of the fish in the batter and deep fry them until golden brown, about 2 minutes. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Move the finished fish to the rack and continue frying the rest.&nbsp;

When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Serve garnished with the cilantro.&nbsp;

These spicy fried green tomatoes are the creation of Asha Gomez, executive chef-owner of Cardamom
Hill in Atlanta, GA.

Green Tomato Fritters

green tomatoes

c. chickpea flour

c. rice flour

shallots

cumin seeds

chili powder

turmeric powder

c. vegetable oil

Well this recipe doesn’t say how to cut tomatoes dice or slice hello

If you&#39;ve never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. Lemons are a must here, and remember that real wiener schnitzel does not have a sauce.

Wiener Schnitzel

veal

Salt

flour

eggs, (lightly beaten)

milk

breadcrumbs

(clarified butter or duck fat to come 1/2 inch up the sides of your frying pan)

Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time.

Preheat the oven to 200°F. Place a cooling rack over a baking sheet in the oven; this is for the schnitzels as they come out of the frying pan. Salt the cutlets well on both sides. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the beaten eggs and milk, and then the breadcrumbs. Put the lard or clarified butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.

When the fat is ready, dredge a cutlet in flour, press it in well, then shake off the excess. Dredge it in egg-milk mixture, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan, but don&#39;t crowd the pan.

Fry the schnitzels until they are golden brown, about 2 minutes per side. As the first side is cooking, spoon hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you&#39;re done.

This is my family&#039;s method of making fried flounder. It is tried and true, and I have made only one change to it since the 1970s: I add a little mustard to the egg wash mix, which I learned in Louisiana. It adds a ton of flavor. You&#039;ll also see the homemade fries on the plate. If you want to make them, I followed this recipe from The Splendid Table.

Fried Flounder with Tartar Sauce

mayonnaise

mustard, (Dijon

lemon juice

Tabasco sauce

chopped pickles

capers

shallot,

chives

Salt and black pepper

flounder

eggs

mustard

For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.

Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.

Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.

When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to &quot;warm.&quot;

When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they&#039;re all done, serve it up with the tartar sauce.

Vietnamese fried spring rolls (Cha Gio) are the perfect blend of everything that’s good about any other type of spring roll. 

Vietnamese Fried Spring Rolls

Sugar

water

Lime juice

Fish sauce

Garlic

Jalapeño

oz pork

oz Shrimp

oz Crab meat

oz Glass noodles

oz Carrot

Shallot

rice paper

to taste Ground black pepper

Lettuce

Mint

Basil

Vegetable oil

I've only ever done this with duck and goose tongues, but I suppose some other sort of bird tongue would work. Who knows? Sauce these however you like. I have a collection of wild game sauces here.&nbsp;

Crispy Fried Duck Tongues

duck tongues ((more

duck fat, butter

corn, potato or tapioca starch

The sauce of your choice

Put the tongues, glace, salt,&nbsp;and duck fat in a vacuum bag and seal. If you don't have a vacuum sealer, just put everything in a small pot, and cover with water or stock.&nbsp;

Get a large pot of water steaming hot, but not simmering. If you have a sous vide water oven, set the temperature for between 175F and 190F. Put the vac bag with the tongues in it and cook gently below a simmer for at least 4 hours, and up to 10 hours. The longer you go, the more tender the tongues will be and the easier it will be to remove the bones.

When the tongues are ready, remove the bones by grabbing the root end of the tongue, feeling for the bone; it will bend down slightly. Holding the tongue with one hand, use the other to slide out the bone. Discard the bones... or use as earrings.&nbsp;

Arrange all the deboned tongues in one layer on a dehydrator tray and dehydrate on low hear for 2 to 4 hours. Or put them on a rack in an oven set on warm. If you have a convection oven, turn it on for air flow. You can to all this up to 2 days before you want to serve them.&nbsp;

To fry, dust the tongues in the starch and fry in 350F oil for 2 to 3 minutes, turning so they're golden brown all over. They should puff up a bit. Fry in batches so you don't crowd the pot.&nbsp;

Serve piping hot with the sauce of your choice.&nbsp;

Can you also do this with muscovy ducks or rabbit tounge?

If you are using wild cottontails, I highly recommend you brine your rabbits before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do -- the rabbit is going to get plenty of seasoning later. Submerge your bunny in this brine about 8 hours. This process keeps them moist. Domesticated rabbits don't really need this, but if you want to brine them, do so for no more than 4 hours.

Buttermilk Fried Rabbit

cottontails,

buttermilk

paprika

garlic powder

cayenne, (or to taste)

vegetable oil

Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours.

When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.

Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.

Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.

Set the coated rabbit pieces in one layer in the hot oil so they don't touch. Fry for about 8 to 12 minutes. Fry gently -- you want a steady sizzle. Turn the rabbit pieces and fry for another 10 minutes or so, until they are golden brown. The forelegs will come out first, followed by the loin, and the hind legs will come out last. You will probably need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don't let floured pieces sit.

When the rabbit is gready, rest them on a rack set over a paper towel to drain away any excess oil. If you are cooking in batches, set this in a warm oven.

This is the best fried rabbit recipe ever. Have made this dozens of times and it is a crowd pleaser for sure!

Made it this morning for brunch for my family and a family friend and his son.  Fried rabbit, white gravy, biscuits bacon and scrambled eggs.  It was delicious!  Everyone loved it.  Not one piece left over.  Use a wild game rabbit my 12 year old and his friend got last night.  Soaked it all night and got up this morning and soaked it in the buttermilk. Brought back fond memories of my childhood meals with my parents and family.  Thank you for the great recipe.

This was awesome!! I used my domesticated rabbit, cut serving down for two people. 2 legs, 2 "wings". Brined overnight then in the morning switched to the buttermilk and soaked for 9 hours. I used peanut oil to fry in. It was so tender and delicious served with German red cabbage and mashed potatoes :)

I cooked my rabbit in a slow cooker then fried. I actually fried the rabbit once then floured them again and refried them for a few minutes. This made them crispy.  Yum ?. I’ll be saving this recipe

I've had that happen too. Am trying again today with Hank's recommendation 4 hour brine.

My wife and 2 boys have been raising pastured meat rabbits the last few months on our property in Ohio. They eat a gluten free diet. We had our first rabbit harvest recently. I was concerned with trying this recipe due to the lower burn point of GF flours. I used Pamela's All Purpose flour, reduced the fry time to 5 minutes each side, and then put the pieces on an open rack over kitchen paper in our fan forced oven for a further 5 minutes to cook through. OM goodness, new family favourite...after the Coniglio Bianco of course ?
Thanks Hank!!

This is a great rabbit recipe. I use it for squirrels as well. They can be a bit tougher than rabbit so I slowly cook them covered with a slight sizzle to cook them longer without burning the batter. My mom taught me this after years of trying to get my fried chicken as tender as hers I finally asked and she told me this little tip. I remembered right away how long I waited as she slowly sizzled all that chicken under a lid. Takes some of us awhile to get it but I am so glad I finally asked her. Thanks again for a great recipe and now I will attempt to get mine as perfectly brown as yours.

Ever wonder what to do with all the sourdough discard leftover from feeding your starter? Look no further than this chicken and waffles recipe. Simply add a little bit of discard to your batter for a delicious brunch with a unique twist.

Fried Chicken And Sourdough Waffles Recipe by Tasty

boneless, skinless chicken thighs

kosher salt,

black pepper,

buttermilk, (or 1 cup milk + 1 tablespoon lemon juice)

canola oil, for frying

all purpose flour

baking powder

onion powder

buttermilk, (or ½ cup milk + 1½ teaspoons lemon juice)

sugar

buttermilk, (or ¾ cup milk + 2 teaspoons lemon juice)

sourdough bread, https://tasty.co/recipe/sourdough-startersourdough starter discard

unsalted butter,

unsalted butter

maple syrup,

sauce,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.

Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).

In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.

Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.

Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5–7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.

Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.

Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.

To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.

https://vid.tasty.co/output/166748/landscape_480/1588869807

Top 8 fried foods recipes from across the web

The most viewed fried foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese Salt and Pepper Fish

Green Tomato Fritters

Wiener Schnitzel

Fried Flounder with Tartar Sauce

Vietnamese Fried Spring Rolls

Crispy Fried Duck Tongues

Buttermilk Fried Rabbit

Fried Chicken And Sourdough Waffles...

Top 8 fried foods recipes from across the web

The most viewed fried foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Salt and Pepper Fish

Green Tomato Fritters

Wiener Schnitzel

Fried Flounder with Tartar Sauce

Vietnamese Fried Spring Rolls

Crispy Fried Duck Tongues

Buttermilk Fried Rabbit

Fried Chicken And Sourdough Waffles...

The most viewed fried foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine