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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fried Seafood Platter

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fried Seafood Platter Empty Fried Seafood Platter

    Post by Lobo Thu 04 Feb 2016, 11:57 pm

    Fried Seafood Platter Img73l
    Fried Seafood Platter
    Fried Seafood Platter Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 4
    When foods are deep-fried properly, they absorb minimal oil. For successful frying, bring the oil to the specified temperature, checking it with a deep-frying thermometer. Dont overcrowd the pan, which will quickly lower the temperature; this will cause the food to absorb oil and to cook unevenly.






    • 19

    Ingredients:


    • 2 russet potatoes, about 1 lb. total, peeled
    • Vegetable oil for deep-frying
    • Sea salt, to taste
    • 1 1⁄2 cups all-purpose flour
    • 1 1⁄2 cups cornmeal
    • 2 cups buttermilk
    • 4 cod fillets, each about 4 oz.
    • 8 scallops
    • 1⁄2 lb. shrimp, peeled and deveined
    • 2 cups tartar sauce
    • 2 lemons, quartered

    Related Recipes


    Fried Seafood Platter Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    Line 1 baking sheet with a kitchen towel and another with paper towels.

    Using a mandoline with the waffle-cut attachment, cut each potato as thinly as possible, turning it 90° after each pass to create a waffle pattern. Carefully place the potato slices in a bowl of cold water. Transfer the slices to the towel-lined baking sheet and blot dry.

    In a deep fryer or a large saucepan over medium heat, pour in oil to a depth of 2 inches and heat to 375ºF on a deep-frying thermometer.

    Working in batches, fry the potato slices, turning once, until golden and crispy, 2 to 3 minutes. Using tongs, carefully transfer the potato chips to the paper towel-lined baking sheet and season with sea salt.

    Reduce the oil temperature to 365ºF. Preheat an oven to 200ºF. Line 1 baking sheet with parchment paper and another with paper towels.

    In a large bowl, combine the flour and cornmeal and stir with a fork until well mixed. Pour the buttermilk into a wide, shallow bowl. Working in batches, dredge the cod, scallops and shrimp in the buttermilk and then in the flour mixture, shaking off any excess, and place on the parchment-lined baking sheet.

    Working in batches (do not overcrowd the pan), fry the cod until golden brown and crunchy, about 3 minutes. Transfer to the paper towel-lined baking sheet and season the fish with sea salt, then keep warm in the oven. Repeat the process with the scallops, frying them for 3 to 4 minutes. Finally, fry the shrimp for 2 to 3 minutes. Serve the fish immediately with the potato chips, tartar sauce and lemon wedges.
    Williams-Sonoma Kitchen.
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