Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil ...

Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, ...

Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp ...

Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, ...

Cut the filets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin ...

Clean and pat dry fish filets Mix beer, flour, salt, and pepper into a bowl making a nice thick batter. Heat oil in a heavy skillet over medium ...

Proceed as follows: Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late ...

1. Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some ...

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. ...