Crunchy Fish Poppers Recipes

Steps:

• Butterfly the shrimp along the outside curves.
• Spread about 1 teaspoon cream cheese inside each shrimp.
• Cut bacon strips in half lengthwise, wrap a piece around each shrimp and secure with toothpicks.
• In three separate shallow bowls, place the flour, eggs, and bread crumbs.
• Coat the shrimp with flour, dip into eggs, then coat with bread crumbs.
• In an electric skillet or deep fat fryer, heat oil to 375°F.
• Fry shrimp, a few at a time, for 3-4 minutes or until golden brown.
• Drain on paper towels.
• Discard toothpicks before serving.

Steps:

• Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
• In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
• Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
• Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
• In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
• Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
• Pipe the beef mixture into the jalapeños, then close the peppers.
• Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
• Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
• Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
• Season the peppers well with salt and fresh lime juice.
• Serve warm with salsa for dipping.
• Enjoy!