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Thursday 1 January 2009

Cajun Fried Fish

Cajun Fried Fish
These fish fillets are battered with a beer batter with Cajun
seasonings then deep fried.
INGREDIENTS:
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 taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
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 shellfish.
Serves 4
Jalapeno Poppers
Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
PREPARATION:
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
hours.
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.

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