This comprehensive, illustrated guide shows how to choose, prepare, and cook more than 65 types of fish and shellfish. Step-by-step color photos lead the reader through basic preparation techniques. A detailed buyers guide plus recipes for appetizers, soups and stews, salads, main dishes, and sauces make this one of the most complete seafood cookbooks on the market.(do not turn), until just slightly translucent or wet inside when cut in thickest part (3 to 6 minutes for fish Vi to Va inch thick, 6 to 10 minutes for ... The best choices for deep-frying are lean, mild-flavored fish that are moderately firm to firm, nonflaky fish, shrimp, and squid. ... In a deep pan, heat 1 Vi to 2 inches oil to 375AdF on a deep-frying thermometer (at that temperature, a drop of batter sinks halfway in oil anbsp;...
|Publisher||:||Sunset Publishing Company - 2001-03-01|