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FareShare Gazette -- March 2009 Recipes

FareShare Gazette -- March 2009 Recipes is built on Flour, Garlic Powder, Onion Powder, Cayenne Pepper, and Lemon Pepper With Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 cup
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   'overwhipped' and the fat separates from the liquid.

2. 2

   Pour about a half cup of breading mixture into a long flat dish (or more depending on the size and number of fish you are frying).

3. 3

   Store remainder of mixture in a cool, dark place.

4. 4

   Heat several tablespoons of canola oil to a sizzle in a large, heavy pan.

5. 5

   Reduce heat to medium.

6. 6

   Dry fish fillets with a paper towel and dredge in the breading.

7. 7

   Place in hot oil with skin side down.

8. 8

   When the fish begins to get firm, turn gently with tongs and fry briefly on the reverse side.

9. 9

   Turn only once.

10. 10

    Plate immediately when done, skin side down and eat as soon as it is cool enough to do so.