1 c. bacon fat & 1 c. corn oil
or 2 c. corn oil
1 green onion minced
1 c. self-rising flour
1/4 of self-rising cornmeal
1/2 tsp. salt
1 egg, slightly beaten
Kernels from 1 ear fresh corn
1/2 pt. oysters, drained
Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin add more flour, if too thick add water. Drop by rounded tablespoonfuls into hot oil and cook until golden brown. Drain on paper towels. Makes 20 to 24 fritters.
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1/4 c. fresh squeezed tangerine juice 1 T. tangerine zest 3 T. red wine vinegar 1 T. sugar 8 dried chilies, cut 4 in half 2 T. peanut oil (you may use vegetable oil) 1/4 tsp. salt 1 sm. onion, quartered and broken up |
2 tsp. minced fresh ginger 2 lrg. garlic cloves, minced 1/2 red bell pepper, coarse chopped 1/2 green bell pepper, coarsly chopped 1 lb. lg. shrimp, peeled & deveined 1/2 tsp. sesame oil 1 c. roasted cashews |
| Mix together the tangerine juice, vinegar, soy sauce, sugar and corn starch; set aside. In a wok or large skillet, heat the oil over high heat, until the oil starts to smoke. Add the chilies and the salt. Stir fry for about 45 seconds or until browned. Add the ginger, onion, and garlic. Stir for 15 seconds or until browned. Add the ginger, onion and garlic. Stir fry for 15 seconds. Add the peppers, stir fry for 30 seconds. Add the shrimp, stir fry for 3 minutes. Stir in the tangerine (zest?) cook until thickened, about 30 seconds. Add the cashews and sesame oil, stir and serve. | |
30 lg. shrimp
3/4 c. self-rising flour
1 T. sugar
3/4 c. beer
3/4 c. all-purpose flour
2 1/2 c. sweetened flaked coconut (I use Peter Paul brand)
Peel shrimp leaving tail section of shell on. Mix sugar, beer and self-rising flour and set aside. Coat shrimp with all-purpose flour, dip into mixture and roll in flaked coconut. Pour 3 to 4 inches canola oil or peanut oil into a 2-quart saucepan and heat to 375 degrees. Cook 4 to 6 shrimp at a time for 1 to 2 minutes. Drain on paper towels.
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2 lbs. fresh tuna loin
2 c. seafood breader (I use House of Autry; mildly hot)
1/2 c. ginger teriyaki sauce
2 c. milk
1 c. corn oil
Cut tuna into bite-sized chunks and marinate in milk for 30 
minutes. Heat oil to 375 degrees. Put seafood breader in plastic bag. Remove tuna from milk. Shake off excess milk and drop about 1/2 pound at a time into plastic bag. Shake bag to coat tuna with breader. Drop coated fish into oil about 1/4 pound at a time and cook until golden brown. Drain on paper towel. Serve with ginger teriyaki sauce for dipping. Serves 4 as a main course.