Fishkiller
Contributor
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Near-adult beverage Batter Fish
1 cup Sprite (or BEER)
1 cup All Purpose Flour
2 eggs
1 tsp. baking powder
2 Tbsp. Vegetable oil
¼ tsp. Marjoram
¼ tsp. celery salt
2 pounds fish (Catfish, Mackerel, or blue pike etc.)
1 Tbsp. Vinegar
Allow Sprite or (adult beverage) to stand at room temp until flat, about an hour. Cut fish into serving pieces rinse and place in Quart of water with Vinegar. Remove all pieces pat dry and place on paper towel
Beat eggs until light color, about 5 minutes. Beat Sprite, flour, baking powder, oil, and spices. Fold in beaten eggs.
Heat pan with oil, about 3 inches deep, to 375.
Dip pieces of fish into batter one at a time and place carefully into heated oil. After 3 to 4 minutes turn the pieces. When finished place on paper towel to drain.
Scallops in Sauce
¾ cup white wine
¼ cup chicken broth
1 tsp corn starch
1 Tbsp butter
8 ounces scallops
1 small carrot, sliced
4 small mushrooms, quartered
1 pinch of lemon pepper
1 pound linguine
Mix wine, chicken broth, corn starch, and lemon pepper set aside.
Saute scallops until no longer opaque alone with mushrooms and carrots. Cook until carrots are crisply done.
Add mix to scallops stirring for about 5 minutes on low heat.
Sauce will thicken, pour over cooked linguine.
1 cup Sprite (or BEER)
1 cup All Purpose Flour
2 eggs
1 tsp. baking powder
2 Tbsp. Vegetable oil
¼ tsp. Marjoram
¼ tsp. celery salt
2 pounds fish (Catfish, Mackerel, or blue pike etc.)
1 Tbsp. Vinegar
Allow Sprite or (adult beverage) to stand at room temp until flat, about an hour. Cut fish into serving pieces rinse and place in Quart of water with Vinegar. Remove all pieces pat dry and place on paper towel
Beat eggs until light color, about 5 minutes. Beat Sprite, flour, baking powder, oil, and spices. Fold in beaten eggs.
Heat pan with oil, about 3 inches deep, to 375.
Dip pieces of fish into batter one at a time and place carefully into heated oil. After 3 to 4 minutes turn the pieces. When finished place on paper towel to drain.
Scallops in Sauce
¾ cup white wine
¼ cup chicken broth
1 tsp corn starch
1 Tbsp butter
8 ounces scallops
1 small carrot, sliced
4 small mushrooms, quartered
1 pinch of lemon pepper
1 pound linguine
Mix wine, chicken broth, corn starch, and lemon pepper set aside.
Saute scallops until no longer opaque alone with mushrooms and carrots. Cook until carrots are crisply done.
Add mix to scallops stirring for about 5 minutes on low heat.
Sauce will thicken, pour over cooked linguine.
