FRIE MEANING RECIPES

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PERFECT FRENCH FRIES RECIPE | REE DRUMMOND | FOOD NETWORK



Perfect French Fries Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 4

2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving

Steps:

  • Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). 
  • When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry. 
  • Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels. 
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture. 

FRIED PORGIES RECIPE | EATINGWELL



Fried Porgies Recipe | EatingWell image

Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can't find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.

Provided by Jessica B. Harris

Categories     Quick & Easy Healthy Recipes

Total Time 30 minutes

Number Of Ingredients 9

12 medium porgies, cleaned and heads and fins removed
¼ cup lemon juice
Canola oil for frying
2 tablespoons seafood seasoning, such as Old Bay
1 cup yellow cornmeal
½ cup all-purpose flour
½ teaspoon salt, or to taste
½ teaspoon ground pepper, or to taste
1 cup buttermilk

Steps:

  • Place fish in a large nonreactive bowl; sprinkle with lemon juice. Cover and let stand while you heat the oil and prepare the coating.
  • Pour oil to a depth of about 1 inch in a deep cast-iron skillet and clip on a candy thermometer; heat the oil over medium-high heat to 350 degrees F. While the oil is heating, pulverize seafood seasoning to a fine powder in a spice grinder or mortar and pestle. Transfer to a brown paper bag (see Tip). Add cornmeal, flour, salt and pepper; shake to combine.
  • Place buttermilk in a shallow dish. Working with a few fish at a time, add them to the bag with the cornmeal mixture; shake well to coat evenly. Next, dip the fish in the buttermilk to coat them all over, gently shaking off any excess. Return the fish to the bag; shake well to coat evenly again. Slide the coated fish into the hot oil, being careful not to crowd them in the pan. Fry, turning once, until golden brown, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain, then place on a warmed platter. Repeat the coating and frying process until all the fish are cooked. Serve immediately.

Nutrition Facts : Calories 218.2 calories, CarbohydrateContent 14.6 g, CholesterolContent 71.1 mg, FatContent 5.3 g, FiberContent 1 g, ProteinContent 26.9 g, SaturatedFatContent 1.7 g, SodiumContent 614.2 mg, SugarContent 2.3 g

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