deep fry and seafood

294

Recipes

Calabash Shrimp

Posted by Mulligan  

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. MORE»

Recipe #344962

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Belgian Shrimp Croquettes (Croquettes Aux Crevettes Grises)

Posted by Belgophile  

From Ruth Van Waerebeeks’s “Everybody Eats Well In Belgium Cookbook.” Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp — small, and very flavorful, and not readily available in the United States. Ruth... MORE»

Recipe #342111

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Bacalhau (Cod Fish) Mia's Way

Posted by Mia #3  

As I am Portuguese naturaly I love my cod. This is a dilicious and very simple way to make cod, even the kids enjoy it. It's a type of casserole dish, my mother passed this receipe down to me.She use to do it in the traditional red ceramic... MORE»

Recipe #335577

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Italian Shrimp Galliano

Posted by ~Rita~  

A yummy appetizer or a meal meal. MORE»

Recipe #333811

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Smoked Salmon Rangoon

Posted by Bethany Taylor  

I love crab rangoon ... who doesn't?...But my boyfriend is allergic to shellfish so he has never been able to try them. I had some leftover eggroll wrappers, so I put this together... he loved them! So did I even though I hate salmon. The... MORE»

Recipe #324775

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Chipotle Fried Catifsh

Posted by mailbelle  

I'm on a Chipotle kick! Recipe from Tabasco. MORE»

Recipe #315176

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Provincetown Clam Fritters

(1 reviews) Posted by Molly53  

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313082

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Fish Tacos

Posted by Blue Korn Inc.  

Fresh flour tortilla filled with tartar sauce tomatoes and iceberg lettuce as an option jalapeno peppers and white fried fish (tilapia) MORE»

Recipe #310493

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Lobster Croquettes

Posted by Molly53  

Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate. MORE»

Recipe #308323

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Tempura Prawns

(2 reviews) Posted by Aussie_Ang  

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal. MORE»

Recipe #306883

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Huntington Scallops

Posted by Molly53  

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. MORE»

Recipe #306657

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Thai Dried Squid (Calamari)

Posted by Peter J  

This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is... MORE»

Recipe #305367

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Benihana Seafood Tempura

Posted by Celticevergreen  

This is a copycat of the Benihana Seafood Tempura dish found at their restaurant. MORE»

Recipe #302404

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Crab Rangoon

(1 reviews) Posted by Matt A  

Deep fried crab rangoon MORE»

Recipe #297415

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Turkey & Shrimp Spring Rolls

Posted by SuzeQ  

My grandma used to make this recipe into egg rolls for large family gatherings. I just recent made this recipe but accidentally purchased springroll wrappers instead of eggroll wrappers, so which ever you prefer. I love these tasty rolls, and... MORE»

Recipe #296834

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Batter

(1 reviews) Posted by North West Star  

The finest CRISPY batter recipe. Always used by myself and never fails to impress. For the crispiest batter you must steer well clear of eggs! This is great for fish, chicken, mushrooms onions etc. Good Baatter consistency: Dip your... MORE»

Recipe #295260

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Lobster Cheese Puffs

Posted by mailbelle  

These are actually more like lobster wontons or rangoon. Found this recipe when looking for something to do with some imitation lobster I'd bought at Aldi. Would probably also taste good with imitation crab. MORE»

Recipe #294703

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Blue Crab Fitter With Avocado, Citrus, & Thai Pepper Essence

Posted by John 11-44  

A tasty treat from "Bacchanalia", a fancy Restaurant in Atlanta. MORE»

Recipe #289226

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Oyster Balls

Posted by Molly53  

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #288779

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Cutlets

Posted by Chef #632056  

This is a recipe from Sri Lanka MORE»

Recipe #286436

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