By James Villas
Hush domestic dogs, fried poultry, crab cakes—fried meals is the soul of Southern cooking and has merely grown in acceptance lately. like several one in all James Villas’s cookbooks, this one is impeccably researched, with perfect recipes, background, and tradition. it truly is full of lovely colour pictures absolute to tempt even wellbeing and fitness foodstuff fans, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying more straightforward and more fit than ever; it’s as effortless as pushing a button, with out chance of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, nation Fried Steak, Turkey Hash truffles, and Rosemary red meat Chops will confirm excellent effects. This isn’t vitamin nutrition, to make sure, yet those are dishes that folks love, and it’s more secure and more fit than ever to fry with none sacrifice in taste.
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Extra info for Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More
To clarify any cooking fat for reuse, heat it slowly, strain through cheesecloth or coffee filters, and refrigerate till ready to use. Discard any cooking fat when it turns dark. When using any fresh fat for frying, allow an extra minute of cooking time until the first few items have been fried and the temperature of the fat has stabilized. Since debris in cooking fat can be responsible for frequent and wasteful fat changes, always shake off excess batter and breading before frying foods. To help moist batter adhere better to foods, dredge the battered pieces briefly in flour or cornmeal.
II. Title. . fried. And since nowhere in this country can fried food boast the same cardinal role it plays in home kitchens and restaurants throughout the South, I say it’s high time that special attention finally be focused on golden clam fritters, honey-battered fried chicken, crumbed pigs’ ears, okra beignets, rice croquettes, blistered goobers, venison burgers, hot water cornbread, peach turnovers, and dozens of other wonderful deep- and shallow-fried specialties that contribute so much to the proud Southern table.
Don’t ask me why, but for these types of puffs, I always use an electric frypan—as my mother always did. 5 slices white loaf bread, crusts removed Milk 1 pound fresh shrimp, shelled, deveined, and finely ground 2 medium potatoes (about ½ pound), boiled and mashed ½ teaspoon powdered dried fennel Salt and freshly ground black pepper to taste Peanut oil for deep frying Tear the bread into a bowl, add enough milk to moisten well, let soak for 10 minutes, squeeze dry, and place in a bowl, discarding the milk.