LING COD RECIPES FOOD NETWORK RECIPES

Steps:

• 1. If you wish, cut the fillets into the pieces of desired size and salt them. 2. Pat the fish dry with some economy paper, to absorb the excess moisture and salt.
• 1. Start making the batter by adding the spices and baking power into the wheat flour. 2. Add the egg, honey, and cold beer or sparkling water. Mix it as thick and runny with a whisk. If some clumps remain they won't be a problem. 3. Do not let the batter set for too long. The bubbling ingredient needs to be cold and still active.
• 1. Heat the canola oil to 180°C. You can try to fry them on the pan as well but they won't be as crispy as when they're deep fried. The crisp is the charm of fish & chips. 2. Roll the fish in the flour first, to help the batter stick better onto them. Let them sink in the batter, lift them up and and let them cook in the oil. 3. If you like the extra batter, it can be sprinkled on while the fish is cooking.
• The fish is ready when it's golden brown. Lay them on the economy paper to absorb the excess oil.

Steps:

• Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour. 
• Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.