Fish and other seafoods

204 Pins
·
1d
DINAKDAKAN
1hr · 8 servings 500 grams pork cheeks/jowls 500 grams pork ears 250 grams pork liver 1 tablespoon salt 1 teaspoon peppercorns 3 pcs bay leaves 5 cloves garlic crushed 1 thumb ginger finely chopped 2 large red onions cut thinly into slices 1 stalk green onions cut in diagonal slices (at least 1 cup) 2-3 pcs Thai chillies finely chopped ¼ cup vinegar ½ cup mayonnaise or more pepper salt
Crispy Beer Battered Fish
This crispy beer battered fish is the perfect combination of light, fluffy batter and tender white fish, making it an irresistible meal for any seafood lover. The beer adds a subtle depth of flavor while the high heat frying ensures a perfectly crispy coating every time. Paired with tangy tartar sauce and fresh lemon wedges, it’s a comforting dish that evokes the best of pub food classics.
Classic Fish and Chips Recipe: Crispy, Golden, and Irresistibly Delicious
Classic Fish and Chips Recipe: Crispy, Golden, and Irresistibly Delicious - Greenku Recipes
Louisiana Crab Cakes Recipe (Perfect for seafood lovers!)
Savor the flavors of Louisiana with our Crab Cakes! Grab the delicious recipe at thefreshmancook.com 🦀
Escabeche (Sweet and Sour Fish) Recipe - Food.com
Escabeche (Sweet and Sour Fish) Recipe - Food.com
Escabeche Lapu-lapu
Filipino Escabeche with crisply-fried grouper, pickled bell peppers, shredded papaya, and sweet and sour sauce. Delicious with steamed rice and perfect for holidays and special occasions.
Crispy Battered Fried Fish Recipe 🐟🍋
Ingredients: 3-4 lbs firm white fish 2 cups all-purpose flour 1 tbsp sugar 1 tsp baking powder ½ tsp smoked paprika ¼ tsp onion powder ¼ tsp garlic powder 2 tsp salt 2 large eggs 2 cups milk 2-3 quarts oil for frying (canola, vegetable, or peanut) Lemon wedges and tartar sauce for serving (optional) Instructions: Heat oil to 375°F in a large pan. Mix flour, sugar, baking powder, paprika, onion, garlic powder, and salt. Add eggs and milk, stirring to make a smooth batter. Pat fish dry, dip in batter, and fry in hot oil for 3-4 minutes per side until golden. Drain on paper towels. Repeat until all fish is fried. Serve hot with lemon and tartar sauce.