Recipezaar: Deep Fry,Seafood recipes

Paradise Crab Dip Wontons

Thu, 27 Apr 2006 10:01:42 -0400

This sounds so good, from Sandra Lee. -- posted by Charlotte J

Prawn (Shrimp) Pakoras

Mon, 08 May 2006 19:20:12 -0400

Great nibbles with a glass of champagne -- posted by JustJanS

Salmon Croquettes

Mon, 08 May 2006 20:04:04 -0400

This recipe is from "The Mississippi Cookbook." Recipe submitted by Mrs. Marvin Smitherman of Booneville, MS. -- posted by SouthernBell2627

English Beer Batter

Tue, 30 May 2006 13:19:16 -0400

This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration. -- posted by Deb's Recipes

Spring Rolls With Sweet Asian Chili Dipping Sauce

Mon, 05 Jun 2006 16:32:15 -0400

Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate. -- posted by KITTENCAL

Cracker Breaded Deep-Fried Shrimp

Fri, 09 Jun 2006 18:26:31 -0400

Make certain to crush the crackers to an smaller coarse texture do not crush to a fine texture. Leave the tails on the shrimp intact for this. If you are using the unsalted crackers, then adjust the seasoned salt to taste. This shrimp is better than any served at a fancy restaurant! -- posted by KITTENCAL

Fried Cornmeal-Crusted Catfish

Thu, 15 Jun 2006 23:09:46 -0400

For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent! -- posted by KITTENCAL

Asian Pork and Shrimp Spring Rolls

Tue, 20 Jun 2006 10:15:05 -0400

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using. -- posted by KITTENCAL

Spicy Fish Fry Batter

Tue, 27 Jun 2006 14:54:54 -0400

I found this on the Internet at Fishermansexpress.com but haven't tried it yet. There was no amount given for the flour but I would think a cup should be sufficient. I also think the amounts given for the spices is a little sparse, at least for my palette, so I added "to taste" since what one person thinks is spicy may differ from another person. -- posted by ~Patrish

Fried Oysters

Tue, 11 Jul 2006 10:10:49 -0400

One of my husbands favorites. -- posted by KittyKitty

Calamari

Wed, 12 Jul 2006 16:52:51 -0400

Who doesn't love squid covered in breadcrumbs, it is perfect for an entry -- posted by Perfect Pixie

Stuffed Soft-Shell Crab

Mon, 24 Jul 2006 21:24:35 -0400

The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase. If it's tru;y fresh, crab will have little odor. -- posted by KittyKitty

Corn and Crab Fritters With Garlic Aioli

Mon, 07 Aug 2006 21:44:28 -0400

From O, The Oprah Magazine, 12/05. These sounded so good and different that I thought we would give them a try at a friends house and they were really delicious. -- posted by Manami

Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce

Wed, 09 Aug 2006 15:47:22 -0400

This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied. -- posted by KITTENCAL

Real English Fish and Chips With Yorkshire Beer Batter

Mon, 28 Aug 2006 14:56:57 -0400

I was taught how to cook fish and chips by my Mum when I was about 12 years old; we were living in Hong Kong at the time & it was my Mum's way of treating us to a little bit of home as a treat! My Mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cook book from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying take-off!!! If you are cooking for 2 or more persons, have your oven on with a lined tray to keep the fish & chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper......all you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one review had difficulty with the chips - here are a few tips or tricks for chips!! Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, & Romano. You can soak the chips for an hour before the first frying - it extracts excess starch which helps in the "crisping" process!! Always drain them thoroughly before serving. I hope these tips will help! -- posted by French Tart

Sweet and Sour Fish

Sun, 03 Sep 2006 20:29:40 -0400

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldnt find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu -- posted by Chef floWer

Coconut Shrimp With Sweet Chili-Lime Sauce

Tue, 26 Sep 2006 16:37:36 -0400

This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special! -- posted by Mrs Goodall

Wet Fried Calamari

Sun, 08 Oct 2006 21:44:16 -0400

Alton Brown recipe. Sounds yummy! -- posted by Japanese Delight

Cream Cheese Won-Tons

Sat, 04 Nov 2006 19:32:31 -0500

My Family really enjoyed these. They were so crisp and taste closely to those you get at the Chinese resteraunt. My boyfriend hates crab, but loved these. -- posted by Chef #376656

Seafood Turnovers

Mon, 13 Nov 2006 13:55:22 -0500

Geisha brand products are use in this recipe for the 3 canned items. Cooking time of 5 minutes is a guess. -- posted by Charlotte J

Mussels in Chickpea and Cumin Batter

Fri, 24 Nov 2006 22:22:39 -0500

If you can't find chickpea flour you can use normal flour. -- posted by Jewelies

Beer Batter Halibut

Mon, 18 Dec 2006 17:38:38 -0500

Serious comfort food from an Alaskan fisherman's wife's 'galley'. Thanks Mom! -- posted by Alison of the North Country

Fried Whitebait

Tue, 26 Dec 2006 11:33:29 -0500

Whitebait are little fish which are dredged in milk and flour and then fried until crispy. They are eaten whole while hot, and are particularly good dipped in garlic mayonnaise. -- posted by Sascha

Stuffed Mussels (Tigres)

Tue, 02 Jan 2007 18:30:11 -0500

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels. -- posted by Jordi Valles

Spicy Thai Fish Cakes With Green Beans

Tue, 06 Feb 2007 21:57:17 -0500

My husband makes these yummy fish cakes. They have a nice mild fish flavor, lots of spice and a fresh, crisp crunch from the green beans. My favorite fish cakes! (Updated with a few revisions on 4/18/07) -- posted by BerrySweet

Cajun Fried Catfish

Thu, 08 Feb 2007 21:28:26 -0500

A yummy version of friend Catfish with a bit more zip than the typical recipes. If you like fried Catfish, I think you'll like this. -- posted by JanetC-KY

Coconut Prawns (Shrimp)

Mon, 19 Feb 2007 20:57:08 -0500

These are delicious served with Pina Colada Sauce (I use Julesong's Recipe#115156) or sweet and sour sauce. They make an excellent presentation by placing the skewers in a fresh pineapple wedge surrounded by dipping sauce and garnish. I have also made this using large shrimp and threading 2 or 3 shrimp on to the skewers. -- posted by Alskann

Caribbean Salt Cod Fritters

Wed, 21 Feb 2007 21:24:56 -0500

Salt cod fritters are found throughout the Caribbean, with each island having its own variation. This recipe is the Jamaican version called Stamp & Go. Be sure to use the best quality salt cod you can buy and, if possible, the kind that is already skinned and boned...the boning process is extremely tedious. Prep time does not include soaking time. This recipe is from Caribbean Cooking by Judy Bastyra with my own tweeking. Add any or all spices to taste. -- posted by LadyPalm

Peppered Crab

Fri, 06 Apr 2007 15:07:14 -0400

I'm rarely crabby but I DO love crabs! - and this is an easy way of fixing them. Works with prawns too! -- posted by Kikai's Kitchen

Buba Gump's Coconut Shrimp

Thu, 12 Apr 2007 20:33:16 -0400

I haven't tried this yet, but it sounded so easy and yummy. Got it off Recipe Goldmine. Let me know what you think if you try it. -- posted by C. Taylor

Wine Battered Shrimp

Wed, 18 Apr 2007 20:26:58 -0400

An interesting fried shrimp recipe -- posted by Anme

Stuffed Onions a La Basque

Mon, 23 Apr 2007 21:49:59 -0400

A savory, succulent taste sensation. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Laura's Shrimp Toast

Sun, 13 May 2007 18:20:53 -0400

Crispy and good. Never any leftovers of this great appetizer. -- posted by Vicki in CT

Calamari Fritto

Sun, 20 May 2007 16:53:36 -0400

Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness. -- posted by bobo3039

Tuna and Egg Brik

Wed, 23 May 2007 20:45:28 -0400

Brik (pronounced "breek") are a staple of North African cuisine. This recipe was adapted from Gourmet magazine--theirs was WAY too complicated, as it involved dropping a whole egg into a well made of tuna, then enfolding the whole shebang in an egg roll skin and trying to fry it without breaking the yolk. Impossible! The flavors of this dish mix very well, with the brightness of the capers and parsley blending with the richness of the tuna and egg, and traditional North African spices for extra depth. Plus, it's super easy to make! -- posted by JessieRose

Crab and Sweetcorn Spring Rolls With Chili Caramel Dip

Mon, 28 May 2007 22:36:36 -0400

Golden crisp rolls of crab and sweetcorn with a chili caramel dip make a sensational snack or appetizer. -- posted by English_Rose

Crab Samosas

Mon, 28 May 2007 22:39:04 -0400

This recipe for freshly fried samosas filled with tasty spiced crab makes a dangerously irresistible snack that's sure to vanish quickly! Ideal for a drinks party. -- posted by English_Rose

Deviled Crab Cakes

Wed, 06 Jun 2007 17:38:39 -0400

What can I say about these crab cakes, except "They are really, really good"! -- posted by CookinNEatinGal

Clam Fritters With Red Devil Sauce

Tue, 26 Jun 2007 12:00:49 -0400

Another recipe that has been in my recipe note book for years. If you see this then it was a keeper and recommended. -- posted by Barb in WNY

Thai Authentic Fish Cake

Wed, 04 Jul 2007 22:13:40 -0400

This fish cake is my modified recipe. it tastes good and easy to feed my friends. Try and taste it. -- posted by Chef # Bic

Fish Tacos

Wed, 12 Sep 2007 22:35:34 -0400

Fish Tacos just like you might find in Southern California or Baja. -- posted by Booradley2785

Coconut Fried Shrimp

Tue, 18 Sep 2007 23:09:30 -0400

From TOH Simple & Delicious. nt -- posted by Sue L

Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce

Wed, 19 Sep 2007 16:45:50 -0400

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy. -- posted by chia

Deep-Fried Fish in Batter (Iceland)

Fri, 21 Sep 2007 00:49:27 -0400

*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named "Iceland Does the Fish Part of Britain's Fish & Chips" -- Long, but accurate. :-) Although I've lived here in Iceland for 4+ yrs now, I've posted only a handful of Icelandic recipes. I decided to remedy that, went to the library yesterday & found *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "When the British Army occupied Iceland in 1940, it didn't take enterprising Icelanders long to discover what to offer the soldiers & the 1st fish & chips spot opened in Reykjavik a few wks later." Iceland is known for its fish & potatoes, so this was a natural for them. (Time does not include 30 min resting time for batter) *Enjoy* ! -- posted by twissis

G I Batter-Fried Shrimp

Thu, 04 Oct 2007 00:14:42 -0400

This is a really great recipe for frying batter. It is better than restaurant style. -- posted by GIBride

Tempura Whatever You Like

Tue, 16 Oct 2007 21:58:44 -0400

This batter can be used for fish, prawn or vegetables e.g. onion rings, eggplant, cauliflower, broccoli, sweet potatoes, green beans, asparagus spears or whatever else you desire. Its not as light as some and much easier to coat your ingredient. I serve over a bed of fried egg noodles and garnish with a red chili. -- posted by An_Net

Coconut Shrimp - Variation of Joe's Crab Shack

Tue, 16 Oct 2007 23:33:15 -0400

I have modified a recipe for coconut shrimp that was supposedly the same as the crab shack. This recipe has a sweet flavor and a crispy coating. My family makes it all of the time. The coating takes time, but is worth it. -- posted by KrazedKook

Easy Calamari Cajun Style With Lime Vinaigrette

Wed, 17 Oct 2007 00:05:55 -0400

Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious -- posted by An_Net

Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce

Thu, 15 Nov 2007 01:53:35 -0500

I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once. -- posted by cyaos

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Clam Puffs

Wed, 19 Dec 2007 02:32:54 -0500

An easy to assemble appetizer. The prep time is for refrigerating overnight. -- posted by Barb in WNY

Easy Shrimp Po' Boy ("dressed")

Wed, 19 Dec 2007 23:55:48 -0500

Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the "Big Easy" -- posted by Chef Carl in New Jersey

Deep-Fried Coconut Shrimp

Sun, 23 Dec 2007 18:07:46 -0500

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp! -- posted by KITTENCAL

Wonderful Wontons

Mon, 11 Feb 2008 02:30:48 -0500

These remind me of being a child and going to eat at a Chinese restaurant with our neighbor Auntie Lou. We would always order tons of Fried Wontons and very little else! -- posted by cookiedog

Fish Tacos - Baja Style

Tue, 12 Feb 2008 01:45:51 -0500

Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full! -- posted by cookiedog

Shrimp Tacos

Wed, 13 Feb 2008 02:12:31 -0500

These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite! -- posted by cookiedog

Cutlets

Wed, 13 Feb 2008 17:04:14 -0500

This is a recipe from Sri Lanka -- posted by Michelle (Chef #632056)

Oyster Balls

Mon, 25 Feb 2008 22:33:57 -0500

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Blue Crab Fitter With Avocado, Citrus, & Thai Pepper Essence

Fri, 29 Feb 2008 22:02:49 -0500

A tasty treat from "Bacchanalia", a fancy Restaurant in Atlanta. -- posted by John 11-44

Lobster Cheese Puffs

Thu, 27 Mar 2008 00:54:43 -0400

These are actually more like lobster wontons or rangoon. Found this recipe when looking for something to do with some imitation lobster I'd bought at Aldi. Would probably also taste good with imitation crab. -- posted by mailbelle

Batter

Sun, 30 Mar 2008 23:38:03 -0400

The finest CRISPY batter recipe. Always used by myself and never fails to impress. For the crispiest batter you must steer well clear of eggs! This is great for fish, chicken, mushrooms onions etc. Good Baatter consistency: Dip your finger into batter. It should not run off the finger but drip off after around 5secs. -- posted by North West Star

Turkey & Shrimp Spring Rolls

Mon, 07 Apr 2008 14:46:24 -0400

My grandma used to make this recipe into egg rolls for large family gatherings. I just recent made this recipe but accidentally purchased springroll wrappers instead of eggroll wrappers, so which ever you prefer. I love these tasty rolls, and they're great for reheating from frozen in oven or toaster. Keep in mind that while the recipe is easy, it is time consuming. -- posted by SuzeQ

Crab Rangoon

Wed, 09 Apr 2008 22:47:36 -0400

Deep fried crab rangoon -- posted by Matt A

Benihana Seafood Tempura

Tue, 06 May 2008 15:26:45 -0400

This is a copycat of the Benihana Seafood Tempura dish found at their restaurant. -- posted by Celticevergreen

Bb King's Catfish Nuggets & Sauce

Tue, 06 May 2008 23:25:28 -0400

I'm not real sure how I came about this recipe, but I think I was watching the Food Network and someone there was visiting BB King's place in Memphis, TN. I had to listen really hard and this is what I came up with. This sauce is to die for! We make it everytime I fry catfish and there is never any left over. We even use this recipe for our fish tacos. Serve with a nice cole slaw. YUM! -- posted by By The Lake

Thai Dried Squid (Calamari)

Wed, 28 May 2008 01:38:34 -0400

This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste. -- posted by Peter J

Huntington Scallops

Sat, 31 May 2008 02:19:40 -0400

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Tempura Prawns

Tue, 03 Jun 2008 00:08:25 -0400

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal. -- posted by Aussie_Ang

Lobster Croquettes

Mon, 09 Jun 2008 02:58:41 -0400

Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate. -- posted by Molly53

Fish Tacos

Tue, 24 Jun 2008 15:01:27 -0400

Fresh flour tortilla filled with tartar sauce tomatoes and iceberg lettuce as an option jalapeno peppers and white fried fish (tilapia) -- posted by Blue Korn Inc.

Provincetown Clam Fritters

Wed, 09 Jul 2008 20:09:08 -0400

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Smoked Salmon Rangoon

Thu, 11 Sep 2008 17:32:21 -0400

I love crab rangoon ... who doesn't?...But my boyfriend is allergic to shellfish so he has never been able to try them. I had some leftover eggroll wrappers, so I put this together... he loved them! So did I even though I hate salmon. The filling also is great as a spread for crackers or toasted pita triangles. I didn't measure, so measurements are estimated... just taste as you go . -- posted by Not-2-Sweet

Italian Shrimp Galliano

Wed, 29 Oct 2008 01:18:07 -0400

A yummy appetizer or a meal meal. -- posted by ~Rita~

Belgian Shrimp Croquettes (Croquettes Aux Crevettes Grises)

Mon, 08 Dec 2008 17:56:21 -0500

From Ruth Van Waerebeekss Everybody Eats Well In Belgium Cookbook. Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp -- small, and very flavorful, and not readily available in the United States. Ruth writes: For a while I thought I could never duplicate [the traditional Belgian croquette in the U.S.] .... But with a little experimentation I achieved quite good results. Do avoid frozen peeled shrimp, for they have very little flavor and search out the freshest shrimp you can find. The dish must be refrigerated at least overnight to allow yourself enough preparation time. (And DO read the directions through to prepare yourself for the time involved!) -- posted by Belgophile

Calabash Shrimp

Tue, 23 Dec 2008 15:42:07 -0500

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. -- posted by Mulligan

Tempura Avocado With Shrimp

Thu, 12 Feb 2009 11:50:12 -0500

I saw Guy Fieri make this on his show, "Guy's Big Bite", and it looked phenominal!! -- posted by Chef Jason D.

Thai Spring Rolls

Thu, 19 Mar 2009 17:22:16 -0400

After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience. -- posted by KK - Chef #426156

Calabash Shrimp

Sat, 02 May 2009 02:46:43 -0400

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. -- posted by Mulligan

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Wed, 20 May 2009 14:03:07 -0400

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet. -- posted by Debbie R.

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Fri, 22 May 2009 11:50:54 -0400

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture. -- posted by Buster's friend

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Fish Goujons in Tea Batter

Tue, 26 May 2009 01:49:01 -0400

A light batter with a delicate flavour -- posted by Wild Thyme Flour

Panko Fried Shrimp

Sun, 31 May 2009 19:53:10 -0400

Delicious as an appetizer or alongside a meal. Serve with cocktail sauce, lemon wedges, and tartar sauce. -- posted by cali_love

Crawfish Croquettes

Sat, 06 Jun 2009 03:16:27 -0400

I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread. -- posted by Trinkets

Trudy's Fish Cakes (Fish and Chips)

Tue, 16 Jun 2009 01:26:07 -0400

This is a different way to prepare homemade fish and chips all at the same time!! I found this unique recipe in a local newspaper, the writer's 89 year old mother Trudy always made her favourite fish cakes this way. I haven't tried this method yet, but I will. Source: Bedford Magazine, Jan Napier -- posted by Elly in Canada

Cajun Shrimp Balls

Thu, 02 Jul 2009 02:29:49 -0400

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping. -- posted by Molly53

Fish and Chips Bits

Sun, 12 Jul 2009 10:03:25 -0400

A traditional pub treat as an appetizer! Sprinkle with malt vinegar and salt for an authentic touch. When deep frying, the most important thing to monitor is the oil temperature. If you don't have a fryer with a thermostat, go to your local kitchen shop and purchase a good quality deep fry thermometer. From an old newspaper clipping. -- posted by Molly53

Shrimp Egg Rolls (Simple and Fast)

Sun, 19 Jul 2009 12:59:52 -0400

These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with recipe #104944. I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves. -- posted by birdie #3 (andrea)

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Fried Cod for Fish and Chips With Tartar Sauce

Mon, 04 Jan 2010 18:10:20 -0500

Simple and Yummy! We think it's better than Ivar's fish and chips which is the best fast food fish and chips in the USA! Try this Recipe #406770 with it. ***Please note that the nutrition facts are a little misleading - you will not be using all of the flour/salt dredge mixture and most of the shortening will still be in the pan when you are done cooking.*** -- posted by Secret Agent

King Prawn Butterfly

Mon, 11 Jan 2010 18:52:16 -0500

This is a delicious starter recipe from my book named, 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each. You can order the book from: www.thecurrycrunch.co.uk -- posted by Chef #1516475

Catfish Louisiana

Mon, 11 Jan 2010 20:47:32 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Yummy Fried Halibut

Wed, 13 Jan 2010 18:21:39 -0500

Meaty chunks of flaky halibut covered in a crispy coating, fried golden brown. These little nuggets are juicy and crispy. They have an amazing zing and freshness to them you won't find in other recipes. Give it a shot.. its sooo easy. -- posted by VictoriaTS

Sopes

Mon, 25 Jan 2010 16:17:44 -0500

Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off. -- posted by Tiny_Toodles

Filipino Style Fried Calamares

Tue, 26 Jan 2010 15:53:21 -0500

Fried Squid Rings -- posted by Chef Zing