1. Blend the hard ingredients, flour, salt and pepper in a large bowl
3. Whisk the egg and mix it with the beer and milk
4. Add the liquid mixture to the flour and let it se for 1 hour
5. Use it for fish or shrimp and any other frying seafood...Enjoy
1. Mix the dry ingredients flour, baking powder and salt.
3. In a bowl, whisk in the water until become very smooth
4. Let it rest about 45 min, before using
1. Add honey and pinch of salt to the mustard and coat each side of each salmon slice.
3. Beat the eggs and place in a bowl.
4. place the bread crumb in wide flat dish
5.Dip each slice of salmon fillet in the egg, then press it in the bread crumb so stick and cover the fillet
6. Let it rest and dry about 15 min
7. Heat the oil about 370 F and cook about 1 1/2 to 2 min until became golden brown... enjoy!
1. Mix the scallops with 1/2 of the salt and drain the excessive water. Let it set at room temperature for 15 min
2. Beat eggs well and pour in wide shallow bowl
3. Season the flour with remaining salt and black pepper in wide plate.
4. Combine cracker meal with dill and garlic powder in another wide plate.
5. Toss the scallops in flour as batches of 6 - 8 and dust it very well all sides
6. Dip the escallops in the egg, and the cracker meals until all coated
7. Heat the oil in heavy saucepan about 36F and cook for deep fry about 2 -3 min until the scallops golden brown ... Enjoy
1. Heat the oil in heavy deep skillet till reach about 360 F
2. Beat eggs well and pour in shallow bowl
3. Combine cracker meal, salt, pepper and cumin in a large plate.
4. Dry the flounder very well, and dip in egg, then in the cracker turn it around to be all coated.
5. Fry it 2 - 3 min until golden brown. It's good to cook it in batches few at a time, so won't reduce heat of the oil
5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy
1. Combine flour, salt, pepper, cumin, coriander and trans-fare to paper bag and shake well
3. Dry the fish to bag and shake until all fish coated properly.
3. Pour the coated fish into sieve to remove excess flour
4. Heat the oil in deep skillet for about 375F add the fish and fry about 2 - 3 min until golden brown.
5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy
1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.
2. Soak in warm water the sun-dried tomato for 1 - 2 hours
2. Add the quinoa and keep stirring for another 2 min
3. Add chill, sun-dried tomato after you drain the water and continue stirring for another min, finally pour chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.
4. Garnish with cilantro and drizzle with olive oil... enjoy!