How To make Deviled Smelt
12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying 2 tb Chopped fresh parsley
Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.
How To make Deviled Smelt's Videos
Fried Whitebait | John Quilter
Yes yes my brothers and sisters. Easy now!
Food Busker is back up in your face with a brand new bass...well actually it's not bass at all, it's whitebait - little fried fishes of love with a beautiful saffron mayo.
Are the people of Camden market ready for me to put my salty little fishes and tasty creamy dip in their mouths?
Watch and find out.
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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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Fried Whitebait | John Quilter
John Quilter
CANDIED MUSTARD SEED
RECIPE, yield: makes about 2 cups
1 cup apple cider vinegar
1 cup white vinegar
3/4 cup sugar, granulated
1 cup mustard seed
-Boil, then simmer over low heat for 45 minutes.
-Cool down to room temperature and store in the refrigerator until ready to use.
For step by step guide, please watch the video.
This Candied Mustard is absolutely delicious on tacos, burgers, salads, sandwiches, and many more. It stimulates the palate and adds a mild sweet and sour flavor to your food. It's good to have it reserved in the refrigerator when needed.
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As I Figure - Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Curated Canapés and Cocktails: 'Devilled Eggs'
It's here! The first instalment of the new incarnation of 'Pepped up by Paintings'. I hope it DOES pep you up if required. And if you're already pepped, I hope it gives you a further boost ???????? This week I talk about Piero di Cosimo and binding agents, although you may not notice.
It's also clear that despite fantastic training in Preston Pantomime Group, I SHOULD NOT attempt to act...
Deep Fried Embutido Balls
I googled to see if there was a Deep Fried Filipino Embutido and did not find any. I thought I'd give it a try. It came out good so I am sharing it to you guys! My idea came from the Scotch Eggs style version of Britain. This is my Pinoy version of it! God Bless us all! :) -Ryan Bergunio
Recipe, yield 6 servings
2 Tbsp. olive oil
1/2 each. onion
2 cloves. garlic
1 each. small carrot
1/2 each. red bell pepper
1/2 each. green bell pepper
1 each. hot dog
1/2 cup. raisins
to taste. salt & black pepper
2 Tbsp. palm sugar (brown sugar may be used)
6 each. eggs (soft boiled for 6 minutes)
about 2 lbs. ground pork shoulder
1 each. egg
1/2 cup. pickled sweet relish (drain some juice)
1 cup. grated cheddar cheese
2 Tbsp. worcestershire sauce
1/2 cup. panko breadcrumbs (regular breadcrumbs may be used)
to taste. salt and black pepper
as needed. canola or vegetable oil
*May be served with steamed rice and catsup on the side.
***For step by step guide, please watch the video
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ANKO X Foody TV - How To Make Pan De Bono
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Chef Joe shows you how to master the Colombian staple/delicacy. See how Anko Creates them as good as by hand. Meet RJ and Ivan and see there great machine.
Kuchen in 5 Minuten! Alle suchen dieses Rezept! kein Frischkäse, kein Backofen, kein Mehl!
Kuchen in 5 Minuten! Alle suchen dieses Rezept! kein Frischkäse, kein Backofen, kein Mehl!
Dieses Rezept für einen Ananas kuchen mit 5 Zutaten ist ei- und gebäckfrei. Die Zubereitung dieses zuckerarmen Desserts dauert nur 5 Minuten. Dieser Kuchen hat einen erstaunlichen Geschmack. Wenn Sie nach einem leichteren Kuchen suchen, probieren Sie diesen Kuchen aus.
Zutaten:
2 Dosen gehackte Ananas in Sirup
1 Packung Löffelbiskuits
300 ml Schlagsahne (wie Hoplà)
400 g Ananasjoghurt
2 Esslöffel Kondensmilch,
15 g Gelatine.
Form 19 cm