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Full Online Book HomeLearning KitchenAppetizers - Seafood - Fish Fingers
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Appetizers - Seafood -  Fish Fingers Post by :vdakkerd Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2113

Click below to download : Appetizers - Seafood - Fish Fingers (Format : PDF)

Appetizers - Seafood - Fish Fingers

Skill: Learning Cook
Ready In: 25 mins.
Serves: 4


1 lb. fresh or frozen fish fillets (such as orange roughy or catfish), thawed
1 egg , beaten
1 packet Oven Fry Fish Fry Seasoned Coating Mix for Fish


Cut fish into 3x1-inch pieces. Moisten fish with egg; coat with coating mix. Discard any remaining mix. Fry fish in large deep skillet in hot 375 degree F oil until golden brown,
turning once. Drain on paper towels.

Note: To Bake Fish: Place fish in 15x10x1-inch baking pan coated with 2 tablespoons
oil. Bake at 425 Degrees F for 10 minutes or until fish flakes easily with fork.
Do not cover or turn.
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2 pounds fresh or frozen large shrimp in shells 2 cloves garlic, minced 1/2 teaspoon finely shredded lime peel 1/4 cup lime juice 2 tablespoons olive oil 2 tablespoons finely chopped green onion 1/4 cup chopped fresh Anaheim pepper* 1 to 2 tablespoons snipped cilantro or parsley 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Lettuce leaves (optional) 1 medium papaya and/or mango peeled, seeded, and sliced (optional) Thaw shrimp, if frozen. Peel and devein shrimp. In a medium saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink,
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