Deep Fried: Beer Batter Fish Fillets

Jan 04, 2006 I read the reviews of this, and I have to admit I was worried about the end result. After a few modifications- omited the dill(my family dosen't care for it), used a tablespoon each of onion powder, garlic powder and old bay. Increased this flour by 1/2 cup and baking power to 1 and 1/2 teaspoons, decreased the milk to 1/4 cup, also the beer(budweiser)to 1/2 cup. As one other cook noted; leave to filets in the batter for 30 mins, it worked out great. No problems with the batter sticking, but make sure you dry the fish well before placing it in the batter bowl. I used a mixture of talapia and walleye, everyone loved it! Even me, a very picky fish eater! Served with Vicky's hushpuppies.

—SUZINOHIO 

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Deep Fried: Twisted Chicken Salad with Tostadas

"This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas." — LISATEACHER 

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Deep Fried: Fried Chicken Chunks (Chicharrones De Pollo) Dominican

May 04, 2010 The 1/2 cup minced garlic made me doubtful! But I made it because this was a food I enjoyed in Dominican Republic - great beach food, & great for a late night snack on the "Malecon" (main road along the ocean)! I followed it exactly except I made up a version of the Goya Sazon seasoning based on its label's ingredients. (I love Goya's products, but their Sazon is mostly MSG, salt & artificial colorants!!) I WILL make it again, next time with Sazon, & I WILL update this review with the results ~ & hopefully give it more stars. (To those concerned about the rum in this, know that recipes having alcohol which are then cooked means the alcohol will evaporate.) UPDATE: I made this a 2nd time, exactly as written, using Goya's Sazon this time & Daisy Martinez' Dry Adobo seasoning blend (from another site) - except I did let it marinate about 20 hours. The 2-inch chunks were fried at 300 F for 3 minutes. When eaten freshly hot, it was steamy & the rum's flavor was obvious, but the garlic was not overwhelming. We did prefer it at room temperature. It is very tasty in its own right, but tasted nothing at all like all the Chicharrones de Pollo I had in Dominican Rep. The only similarity was the fried flour coating, but I remember a thicker & seasoned coating, so try some chunks double dipped in seasoned flour. Even though Dom. Rep. is a rum producer, I know they don't use rum in the Chicharrones' marinade. I'll still give this 4-1/2 stars, as it was very tasty in its own right.

—Rhianna 

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Deep Fried: Jeanie's Falafel

Dec 21, 2007 this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!

—chemdr 

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Deep Fried: Milo's Torch Cafe Original Idaho Finger Steaks

Jan 12, 2010 I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

—LLee 

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Deep Fried: Chiles Rellenos (Stuffed Peppers)

Jul 25, 2004 This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.

—cookingistherapy 

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Main Dish Seafood: Fried Squid with Pineapple (Muc Xao Thom)

Mar 04, 2007 This was fairly bland, so I added some chili sauce, which kicked it up a bit. All in all, I'm sure I could find a better way to prepare squid. Not horrible, but probably won't make it again.

—amyclemens1 

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Deep Fried: Thai Fried Chicken

Oct 06, 2008 These were absolutely fantastic! My husband and his friend were well on their way to eating every single drumstick, but I managed to snag one for myself, and I'm glad I did! I am truly a beginning cook, just graduated from boxed macaroni and cheese, and they were so easy to make! The only problem I had was that a lot of the bread crumb coating came off when I tried turning them over in the oil. Any suggestions?

—Adrienne 

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Deep Fried: Arancini III

Jul 16, 2007 The only changes I made to this recipe were that I used 1 tsp. dried thyme because I didn't have fresh, and I used Mozzarella cheese because I couldn't find Fontina. I am puzzled by the indication that this recipe yields 6 servings. Dividing the risotto mixture into 6 produces croquettes about 3-1/2" diam. each, which is about the size of a softball, and that's before inserting the cheese! Dividing the risotto into 36 instead, produced croquettes about 1-3/4" diam., and were the right size for inserting 3/4" cubes of cheese. Once filled with the cheese, each croquette is about 2" diam. Final note...only 2/3 cup of bread crumbs was required to coat all 36 arancini croquettes. I enjoyed these, but am only giving this 4 stars because two in my family aren't big fans of Parmesan (necessary, because it's the "glue" that holds the risotto together). Hope these notes are helpful.

—Dave W. 

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Deep Fried: Battered Balsamic Fish

Oct 02, 2008 Good recipe. It can be made healthier with a lot less oil, use olive oil, and less flour. For this kind of frying, don't use your evoo, use a lighter one. Less smoke.

—mermaid 

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Deep Fried: Mochiko Chicken

Aug 29, 2007 I found your recipe a long time ago, and have used it so many times since! We absolutely love it! Big hit at parties, it's always the first appetizer to go! =)

—T and Me 

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Deep Fried: Fried Beef Ribs

Feb 04, 2011 Followed the recipe just as it was written, These came out of the fryer raw in the center. I put them in the oven to slow cook to get the center done, but that made the crust tough. They were very spicy. Want be making these again.

—SANDY98 

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Deep Fried: Ashley's Chicken Katsu with Tonkatsu Sauce

Jul 19, 2006 The chicken Katsu part of this recipe is fabulous...a definite 5 star. But, as many others have noted, the Tonkatsu sauce was practically inedible. I wonder if the worcester sauce and soy sauce amounts were reversed? Despite the negative reviews, I followed the recipe exactly, tasted it, and agreed whole-heartedly with everyone else. So, I doctored it up a bit: added 2 more tablespoons of soy sauce, 3 tablespoons of hoisin sauce, and put it on the stove to simmer and thicken while I was cooking the chicken. It still wasn't great, but it was pretty good even if it didn't really taste like Tonkatsu sauce. So I'll keep looking for a sauce recipe, but thanks for the wonderful chicken katsu recipe! ETA: I made this again (really, really love this chicken katsu) and tweaked the Tonkatsu sauce recipe and loved it: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Hopefully that will help someone because this chicken katsu is really wonderful!

—Cardamum 

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Deep Fried: Milo's Torch Cafe Original Idaho Finger Steaks

Jan 12, 2010 I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

—LLee 

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Deep Fried: Corn Dogs

Jul 16, 2009 As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn dog perfection: 1) Dry the hot dogs with a paper towel before dipping them in the batter. This way, you don't need to coat them with flour or anything before dipping. 2) Make sure your batter is ICE COLD. This will make it thicker and it will resist "melting" off into the oil before it firms up from frying. 3) Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!). 4) Omit the black pepper from this recipe. It's not needed.

—Keri 

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Deep Fried: Tammy's Tangy Chops

Jan 23, 2007 These chops had an interesting flavor, but weren't crispy and took a bit longer than 2 minutes, possibly because I opted not to pound them down. My husband thought there was citrus involved and was so impressed he took leftovers for lunch the next day which is truly remarkable in our household. Teens turned their noses up, which isn't remarkable about new things around here. I served them with white rice, green beans and a salad and will definitely try them again.

—Rhonda G 

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Deep Fried: Jeanie's Falafel

Dec 21, 2007 this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!

—chemdr 

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Deep Fried: Southern Fried Chicken

Jul 09, 2005 This is a fabulous recipe, excellent tasting crispy chicken and doesn't take a rocket scientist to cook. I do have some additions,like others, adding 1 tsp garlic powder and 1 tsp onion powder. I also mix it all together with the flour in a plastic ziploc bag then pour it into a glass pie pan to dredge. If you want Popeyes style chicken, add 1/2 to 1 tsp of cayenne pepper to your flour mixture. I also always use a hint given to me by a wonderful elderly black southern lady; 20 minutes before cooking your chicken, place in a bath of ice water and pour a liberal amount of salt in and let it sit. This helps with those icky blood vessels than can appear in or near the bone. Finally, I never ever "quick cook" chicken. I have fried chicken for years, giving it up for health reasons, but have found 45 minutes of cooking time are needed especially for dark meat pieces and I repeatedly turn my chicken every 10 minutes or so to evenly cook, cooking the last 10 minutes at around 325 degrees (I use an electric skillet) to keep from burning the crust.

—TREXNONNY 

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Deep Fried: Carol's King Ranch Casserole

Feb 05, 2003 This turned out great. I made a few modifications: NO BEANS! I have lived in Texas for 27 years and no one has ever served me KRC with beans in it. We serve the beans on the side! Also, I used a mix of corn and flour tortillas. This is a terrific recipe for it, not too much of anything - a perfect blend. This casserole was derived from the famous King Ranch, in Kingsville, Tx. AAA+++ for flavor.

—SCaldwell 

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Deep Fried: Down Home Chicken

Jun 23, 2003 The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pieces like chicken nuggets. Second, there wasn't nearly enough cayenne. Next time, we'll double it at least! This recipe takes time if you have a small skillet, so you better be a fried chicken lover to spend the hours.

—SPIN-GLASS 

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