Batter Fried Snails Recipes

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Steps:

• Beat egg & water in a mixing bowl. Add flour & beat until smooth. Cover & set aside for 1 hour.
• Add olive oil, marinara sauce & snails to a heated saute pan.
• Simmer on low heat until mix thickens, approximately 10 minutes.
• Heat oil to 375.
• Divide batter mix into two bowls.
• Taking 1 snail at a time, and allowing some sauce to cling, dip into the first bowl of batter to coat. Deep fry until golden brown.
• Remove dry on paper towel.
• Once dried, dip into the second bowl of batter and fry a second time.
• Drain on paper towels and serve.

Steps:

• Preparation time 1 hour 35 minutes including marinating.
• Cooking time 8 minutes.
• Ingredients:
• 60 Burgundy snails
• 100 petits-gris snails (canned or freshly cooked)
• 2 eggs, separated
• 1 1/2 cups flour
• 2 Tbsp olive oil
• 3 Tbsp olive oil
• First make the batter.
• Mix the egg yolks with the flour and olive oil.
• Add a little warm water to give a smooth, creamy consistency.
• Season and leave to stand.
• Just before using, gently fold in the stiffly beaten egg whites.
• Drain the snails and marinate for 1 hour in the olive oil and chopped herbs, just toss them with the oil and herbs so they are very lightly coated, not dripping. Drain off any oil before coating with batter. (parsley, tarragon, chives, and chervil, or any combo you like).
• Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels.
• Serve garnished with fried parsley. Eat while hot, a real family and friends, summertime in France recipe!
• White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.

Steps:

• Preheat oven to 425 degrees F.
• Rinse and drain the snails and set aside.
• Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
• Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
• Place a small dab of butter mixture into each shell.
• Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
• Place about 3/4 of a teaspoon of butter mixture on top of each snail.
• Sprinkle the top of each snail with the dried parsley flakes.
• Place the plates and snails into the oven and bake for 10 minutes.
• Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.

Steps:

• Preheat the toaster or oven at 350 degrees.
• Flattin the bread with rolling pin.
• Spread a thin layer of cream cheese over the flattin bread.
• roll up the bread with more cream cheese.
• Slice the roll into three pices.
• Dip each piece into melted butter and the cinnamon and sugar.
• Put them on a cookie sheet coverd with aluinum foil.
• Let it cook for about 6 minutes.
• Let your snail cool a bit before eating it.