1- Fried Catfish
The catfish is one of the most popular species of fish and is one of the catfish species with long, prominent fins resembling the cat’s whiskers. These fish are one of the longest and largest species of fish. More than half of these fish live in the Americas. And a task for the body as low calories and rich in fatty fatty acids containing many proteins.
I admit that without cornmeal this is somewhat inauthentic, but catfish thought it was great. Catfish is among the least expensive fish, too, so this is a bargain to serve, in this article we will show you how to prepare fried catfish.
1/4 cup finely ground almonds
1/4 cup finely ground hazelnuts
2 tablespoons rice protein powder
1 1/2 teaspoons seasoned salt
1 tablespoon water
1 pound catfish fillets
Oil for frying (peanut, canola, or sunflower)
- On a plate, combine the almonds, hazelnuts, protein powder, and seasoned salt, stirring well.
- In a shallow bowl, beat the egg with the water.
- Wash and dry the catfish fillets. Dip each one in the egg, then in the nut mixture, pressing it well into the fish.
- If you have a deep fryer, by all means use it to fry your fish until it’s a deep gold color (7 to 10 minutes). If you don’t, use a large, heavy skillet. Pour 1 inch of oil into the skillet, and put it over medium-high heat. Let it heat for at least 5 minutes; you don’t want to put your fish in until the oil is up to temperature.
- When the oil is hot, put in your fish, and fry it until it’s a deep gold in color. If the oil doesn’t completely cover the fish, you’ll have to carefully turn it after about
5 minutes. (Figure 7 to 10 minutes total frying time.) Serve with lemon wedges.
2- Fried Shrimps
Shrimp are marine organisms that reproduce in eggs, a crustacean found in seas, rivers, and lakes, fresh or salty, preferably in warm areas in general, and shrimp, originally from the Italian language, called Gambiro, On several forms and with different sauces, and in this article we will give you the way to prepare fried shrimp and crispy.
1 Kg of shrimp.
One quarter cup of lemon juice.
Three tablespoons of soy sauce.
One large tablespoon of olive oil.
Four medium cloves of garlic, mashed.
Chopsticks of sliced green onions.
One small piece of peeled ginger.
Ten sticks of dill.
Ten sticks of fresh parsley.
One century of warm green pepper.
1 teaspoon ground grilled chicken.
A teaspoon of cumin vinegar.
1 teaspoon ground coriander.
A teaspoon of table salt.
¼ teaspoon of black pepper.
Quantity of vegetable oil for frying.
Ingredients of the dough:
A cup of mixed white flour.
A teaspoon of baking powder.
Half a teaspoon of table salt.
Spoon of paprika.
A glass of ice water.
How to prepare :
1- Peeling the shrimp, taking care to keep the tail, and make sure to remove the black thread that is in the back area, and then assemble the shrimp in a dish suitable size until it starts to use.
2- Add lemon juice, soy sauce, chili and pepper as well as other ingredients in the blender, and operate at medium speed, until soft mixture is obtained.
3- Add the spices prepared above the shrimp, and be careful to wrap the whole shrimp beads with this mixture, and then leave them to soak for at least ten minutes.
4- Mix the ingredients of the dough, including white flour, baking powder, spices, and mix well with the fork.
5- Add the iced water to the previous ingredients gradually, stirring continuously until you get a smooth liquid paste without any lumps.
6- Heat the amount of oil in a deep frying pan over medium heat to fry.
7- Dip the shrimp beads into the liquid paste by holding them from the tail area, dipping their body into the dough, and then dropping the shrimp in the hot oil.
8- Leave the shrimp in the hot oil until it turns golden, remove it from the oil, and put it on the blotting paper to get rid of the extra oil.
9- Repeat the same process with the rest of the shrimp.
10- Serve shrimp with grilled vegetables and lemon strips.
3- Ground Beef
Red meat is a staple food that is used in preparing many dishes. It is possible to use meat as a large piece of meat or to prepare for smoking. Fat-free meat can also be used to prepare special dishes. When your family starts agitating for the “normal” food of yore, whip up this recipe.
1 pound lean ground beef or ground turkey
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup diced celery
2 cans (8 ounces each) tomato sauce
2 cloves garlic, crushed; 1 teaspoon minced garlic;
or 1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 cups shredded Cheddar or Monterey Jack cheese
1 box (about 1 3/4 ounces) low-carb pasta
1/3 cup water
Salt and pepper to taste
- In a large, oven-safe skillet, brown the meat with the pepper, onion, and celery. Drain off the grease.
- Add the tomato sauce, garlic, seasoning, 1 cup of the cheese, pasta, water, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes. Turn on broiler to preheat during last the few minutes of cooking time.
- Stir well. Spread the remaining 1 cup of cheese over the top, and broil until the cheese starts to brown.
4- EGGS BAKED IN TOMATO SAUCE
From celebratory Easter breads to egg pasta, eggs are central to everyday Italian life from morning ’til night. Like a frittata, this humble egg dish satisfies around the clock and makes the best use of ingredients that you’ve probably got on hand. Supremely filling and satisfying, this soothing dish can be served with a morning coffee
The tomato sauce can be made the day before and reheated before assembling the dish, or bottled sauce can stand in its place.
The Milk- Soaked Croutons add a bread-pudding-like texture and are well worth the advance planning (they too can be made the day before or even earlier you can store them in an airtight container ).
Cook the eggs in individual ramekins or mini cast-iron pans, or cook them all together in a 9-inch skillet and then ladle them into individual bowls.
One 28-ounce can whole tomatoes
11⁄2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon grated lemon zest
1⁄4 teaspoon red pepper flakes
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 cups Milk-Soaked Croutons
4 ounces Italian fontina cheese, sliced
1⁄2 cup fresh arugula, roughly chopped
Freshly ground black pepper
- Pour the tomatoes, along with their juice, into a medium saucepan. Using a knife or kitchen shears, break them down to small bite-size pieces. Add the salt, oregano, lemon zest, red pepper flakes, olive oil, and vinegar. Stir to combine, and bring to a gentle simmer over a medium flame. Cook for 45 minutes, or until the sauce has reduced down to about 2 cups. Keep warm.
- Preheat the broiler and set the broiling pan in the middle.
- If you are using individual ramekins, cover the bottoms with a layer of Milk-Soaked Croutons, making them highest around the edges, creating a “nest.”
Divide the warm tomato sauce among the ramekins, again creating a little indentation in the center. Crack an egg into each nest, and arrange the sliced fontina around the eggs.
If you are using one ovenproof skillet, line it with a layer of Milk-Soaked Croutons, followed by the sauce. Crack each of the eggs into the skillet so they orbit the center. Lay the fontina over the eggs.
- Broil until the yolks are set but still runny and the cheese has melted, 4 to 6 minutes. Garnish each egg with a sprinkling of chopped arugula, sea salt, and freshly ground black pepper.