COOKIE IN A FRYING PAN RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
• Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

Steps:

• 1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour. 2. Preheat the oven for 200�F to keep the first batch of fish hot. Warm a serving platter in the oven. Have ready a baking rack set on top of a baking sheet for draining the fish. 3. Put the seasoned flour on a plate or a small platter. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. 4. Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it's hot, add the oil or lard to a depth of � inch, then add the bacon grease or butter. When the fat is sizzling, drop in half the fish. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish. 5. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Let it sit for a bit to mellow and then taste it?you may want to add more lemon juice or some cayenne or Dijon mustard. 6. Serve the fried fish on a platter surrounded with lemon wedges, with tartar sauce on the side.