Posted by Dee on December 02, 2001 at 22:58:38:
Oyster Fritters
1 c. bacon fat & 1 c. corn oil
or 2 c. corn oil
1 green onion minced
1 c. self-rising flour
1/4 of self-rising cornmeal
1/2 tsp. salt
1 egg, slightly beaten
Kernels from 1 ear fresh corn
1/2 pt. oysters, drained
Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin add more flour, if too thick add water. Drop by rounded tablespoonfuls into hot oil and cook until golden brown. Drain on paper towels. Makes 20 to 24 fritters.
Tuna Bites
2 lbs. fresh tuna loin
2 c. seafood breader (I use House of Autry; mildly hot)
1/2 c. ginger teriyaki sauce
2 c. milk
1 c. corn oil
Cut tuna into bite-sized chunks and marinate in milk for 30 minutes. Heat oil to 375 degrees. Put seafood breader in plastic bag. Remove tuna from milk. Shake off excess milk and drop about 1/2 pound at a time into plastic bag. Shake bag to coat tuna with breader. Drop coated fish into oil about 1/4 pound at a time and cook until golden brown. Drain on paper towel. Serve with ginger teriyaki sauce for dipping. Serves 4 as a main course.
Coconut Shrimp
30 lg. shrimp
3/4 c. self-rising flour
1 T. sugar
3/4 c. beer
3/4 c. all-purpose flour
2 1/2 c. sweetened flaked coconut (I use Peter Paul brand)
Peel shrimp leaving tail section of shell on. Mix sugar, beer and self-rising flour and set aside. Coat shrimp with all-purpose flour, dip into mixture and roll in flaked coconut. Pour 3 to 4 inches canola oil or peanut oil into a 2-quart saucepan and heat to 375 degrees. Cook 4 to 6 shrimp at a time for 1 to 2 minutes. Drain on paper towels.
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Chimmi Churry Oysters
For Chimmi Churry
1/4 lb. fresh cilantro
4 bunches green onion
1 T. minced garlic
6 c. olive oil 2 T. chicken base
2 T. salt
1 T. black pepper
Mix all ingredients together in blender or food processor. Saute 1 dozen shucked oysters in 2 T. butter. Add desired amount of Chimmi Churri and bring to boil. Plate and sprinkle with shredded fresh Parmesan and garnish with toast points. Yields 8 cups.
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Flounder Piccata
6 oz. flounder fillet (skin on or off)
2 oz. drawn butter
juice of 1/2 lemon
1/2 lemon thinly sliced
1 T. capers
2 T. white wine flour
2 eggs whipped
1/2 tsp. garlic
salt & pepper
Parmesan cheese
Pat flounder fillet dry and dredge in plain flour, then add in whipped eggs to coat fish. (Dispose of excess egg coating.) Heat butter in saute pan, preferably with wooden or non-burning handle. Lay fish in hot butter, skin side down, let pan fry for 2-3 minutes, making sure fish does not stick. Turn fish, add capers, lemon juice, wine, garlic, and salt and pepper to taste. Garnish the fish with slices of lemon and Parmesan cheese. Place whole pan in 350-degree preheated oven for 5 minutes or until fish is flaky and golden brown. Pour drippings on fish and serve with favorite rice or pasta.
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Chef Dirt
P.O. Box 262
Harbinger, NC 27941
http://www.chefdirt.com
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