FRENCH FRIED SEAFOOD
1 lb. shrimp, 3/4 lb. scallops, or 1 lb. fish fillets
1-2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup bread crumbs, dry-fine
1 tsp. salt
1/4 tsp. pepper
Preheat oil to 375ºF. Combine flour, salt, and pepper. Dip seafood
in flour mixture, then into eggs. Coat with bread crumbs. Lower
Basket into oil. Using a heat-resistant metal spoon, place fish into
oil. Cook 2-8 minutes or until done.
Makes 4 servings
FRENCH FRIED JUMBO SHRIMP
2 lbs. jumbo shrimp in shells, fresh or frozen
1 egg, lightly beaten
1 cup cold water
2 Tbls. cooking oil
2 cups all-purpose flour, divided
1/2 tsp. sugar
1 cup bread crumbs, dry-fine
1/2 tsp. salt (optional)
Preheat oil to 375ºF. Peel shrimp leaving last section and tail in
tact. With a sharp knife, remove the sandy, black vein. Cut the
shrimp down the middle to butterfly and pat dry with a paper
towel. Stir together 1 cup flour, sugar and salt. Add liquid
ingredients and use an electric mixer to blend until smooth. Dip
shrimp in remaining 1 cup of flour and then into batter. Coat with
bread crumbs for darker browning. Lower Basket into oil. Using a
heat-resistant metal spoon, place shrimp into oil. Cook 4-8
minutes or until done.
Makes 6-8 servings
27
CRISPY FISH STICKS
1 lb. fish fillets, skinless-fresh or frozen-thawed
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup bread crumbs, dry-fine
1 tsp. salt
1/4 tsp. pepper
Preheat oil to 300ºF. Cut fish into 1 inch strips. Combine flour, salt,
and pepper. Dip seafood in flour mixture, then into eggs. Coat
with bread crumbs. Lower Basket into oil. Using a heat-resistant
metal spoon, place fish into oil. Cook 3-5 minutes or until done.
Makes 4 servings
FRIED FISH
1 lb. skinless fish fillets fresh or frozen-thawed
1 egg, lightly beaten
2 Tbls. vegetable oil
3/4 cup cold water
1 cup all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
Preheat oil to 340ºF. Remove or lower Basket from oil before
preheating. Combine flour, salt, and pepper. Dip seafood in flour
mixture, then into eggs. Coat with bread crumbs. Lower Basket
into oil. Using a heat-resistant metal spoon, place fish into oil.
Cook 9-12 minutes or until done.
Makes 4 servings
28
