Martharaydeens Deep Fried Whole Spuds Food
MARTHARAYDEEN'S DEEP FRIED WHOLE SPUDS
I don't know what made me come up with this idea, but I think I was in my kitchen deep frying all sorts of crazy things when I ran across some cold baked potatoes in my fridge. I thought, what the heck, let's deep fry them! From that moment on, I knew these would be on my menu as a keeper. Not exactly the "healthy potato" your...
Provided by Martha Ray Deen
Categories Other Side Dishes
Time 35m
Number Of Ingredients 6
Steps:
- 1. These MUST be made in a deep fryer. Preheat your fryer to 350-375 degrees, and use a drop in basket for safety when frying them.
- 2. Pre-cook your potatoes (I prick them with a fork then wrap my potatoes with plastic wrap and microwave each for approx. 10 minutes in the microwave). You want them to feel "soft" to the touch when they are done. Let them cool enough to handle, but not cool all the way down.
- 3. Unwrap the potatoes and while they still have some moisture, dip them into the cornstarch, covering evenly all over.
- 4. Next, dip the potatoes into the egg mixture, and finally roll in the panko crumbs, coating evenly and thoroughly. If you don't get a good covering, re-dip in egg then back into the Panko crumbs.
- 5. Drop ONE potato at a time into the deep fryer using a basket (do NOT plop them into the hot oil) , and cook JUST until it turns golden brown (2-3 minutes). You aren't cooking the potato, just getting the crust nice and crispy. Remove and let cool while you finish the remaining potatoes. Cut open and place your desired topping into the potato. Makes a GREAT presentation, and your kids will actually eat the skin on THIS potato :)
DEEP FRIED FISH
Make and share this Deep Fried Fish recipe from Food.com.
Provided by Helen Watson1
Categories Healthy
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on absorbent kitchen paper.
- Repeat with the remaining fish.
- Garnish with lemon wedges.
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