Grandpa Cornishs Deep Fried Fish Recipes

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Steps:

• Mix beer and egg.
• "Soak"fish (or whatever) in beer-egg mixture.
• Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
• Heat oil in pan or deep fryer.
• Season pancake mix to taste with favorite spice mix.
• Take fish out of beer-egg mixture and dredge in pancake mix.
• Fry as normal.
• Salt and pepper to taste.
• I like to drizzle lemon or lime juice (or even vinegar) over before eating.

Steps:

• You need a tall narrow pot that will accomadate two hens with oil and still not be much more than half full.
• To see if your pot is big enough, put the hens in and fill with water to cover the hens.
• Make sure they can move easily and they are not tightly packed into the pot.
• Remove them and check water level.
• The water level is the amount of oil you will need to deep fry the hens.
• Make Master Brine if using.
• Rinse hens well with cold water.
• Add to cooled brine.
• I put them in a tall canister type bowl and the brine covered them completely.
• Refrigerate overnight.
• Remove from the refrigerator 1 hour prior to cooking.
• Pour off brine and dry the hens with paper towels inside and out (important to keep oil from boiling over.).
• Leave them in a colander to drain and come up to room temperature.
• DO NOT LEAVE THEM SITTING AT ROOM TEMPERATURE.
• Once they reach room temperature, you need to go ahead and cook them.
• Heat oil to 375º.
• While oil is heating, mix 1/2 cup flour with salt, pepper and garlic powder.
• Lightly coat the first hen in the seasoned flour and shake off excess.
• When the oil reaches 375º, hold the hen by the legs and slowly lower it into the hot oil.
• Do this slowly to prevent the oil from boiling over.
• Once the first hen is lowered completely, coat the second hen.
• By the time you have the second hen coated, the oil temp should have come back up a little and you can go ahead and lower it into the oil with the other hen.
• Move the hens around making sure all sides are cooking evenly.
• The hens cook completely in 25 minutes or less.
• They will be a light golden brown.
• To hold the hens for 30 minutes, heat oven to 200º while frying and place a wire rack over a pan.
• Place the hens on wire rack in warmed oven.
• If you desire additional seasoning, you can add it to the flour before coating the hens or inject the birds.
• I don't recommend the injection because of the boil over possibilties with the hot oil.

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.

Steps:

• Combine all ingredients except fish and mix well.
• Coat fish fillets or pieces in batter and place on cookie sheet or tray; chill for around 30 minutes (if you skip this step, the batter will not stick to the fish).
• Deep-fry or pan-fry until cooked through.

Steps:

• Fry the diced salt pork in a large pot until golden in color.
• Remove salt pork scraps and set aside.
• Add onions and cook for 5 minutes or until tender.
• Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
• Place fish on top of potatoes.
• Season with pepper, salt and add butter.
• Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
• You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
• (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
• Heat thoroughly, but do not bring to a boil.
• Serve reserved pork scraps sprinkled on top of chowder or on the side.
• Chowder will be better if allowed to sit overnight.