The Fearless Frying Cookbook
John Martin Taylor
Format: PDF / Kindle (mobi) / ePub
Fried food is crispy, juicy, golden, and tasty. It's food that inspires passion, and no matter what anyone says about health you're going to find a way to eat it. But wait, even the health news isn't so bad-if food is fried properly.
Hoppin' John Martin Taylor, well-respected food writer and author of Lowcountry Cooking, first shows how food that is cooked in clean, hot oil can be virtually greaseless. Hoppin' John's collection of over 125 fast, easy-to-prepare recipes not only includes the essentials-from fritters to corn cake, Smothered Steak to Pan-Fried Pork Chops-but offers lots of unexpected treats, too, with Asian, Mexican, Indian, and other influences. There are Vietnamese Spring Rolls, Italian Zucchini Pancakes, and Whole Fried Fish with Spicy Thai Sauce.
toss gently to glaze them with the sauce. Serve immediately. LIVER AND ONIONS SERVES 4 People seem to either love or hate liver. I was in the latter group for years, assuming that all liver dishes were the pale gray overcooked varieties I had sampled in “meat-and-threes”—those lunch counters of downtown America where workers, students, and townsfolk dine on the “meat of the day” and three vegetables for the cost of an appetizer in fancier digs. And then I went to Europe! Liver and onions
Maintain the temperature and don’t crowd the pot. Remove the okra with a wire mesh skimmer and drain it in the prepared colander before serving. OKRA FRITTERS SERVES 4 These tempura fritters call for perfect okra pods, fastidiously trimmed. Cut the stem end down to, but not into, the pod. If fresh okra is not available, use frozen whole pods. 1 pound small fresh okra pods, trimmed (see headnote), or 1 package (10 ounces) frozen whole okra, thawed Peanut oil for deep-frying Salt and
PAN-FRIED POTATOES SERVES 4 If you boil potatoes before you pan-fry them, the insides will be light and fluffy and the outsides will be crunchy and brown. You’ll need about 30 minutes to prepare them, so plan accordingly. Serve these hot with steaks, chops, and roasts. 2 pounds potatoes (about 12 new potatoes, 6 white potatoes, or 2 or 3 Idahos), unpeeled ¾ cup olive oil 1 teaspoon salt Freshly ground black pepper, to taste 1 tablespoon minced fresh herbs of your choice 2 or 3 garlic
2 tablespoons fresh lemon juice 2 tablespoons raspberry liqueur, such as framboise or Chambord 1. Put the berries in a blender and puree them. If you are using fresh berries, add the sugar, to taste, and blend again. 2. Strain the puree through a nonreactive sieve to remove the seeds. Stir in the lemon juice and liqueur. Serve at room temperature or chilled. FRUIT SAUCES Puréed fruits make delicious sauces for dessert fritters. Some soft fruits, such as raspberries, can be made into a
a blender or food processor and puree. When the bechamel sauce is ready, add it and blend well. Season with salt and pepper, and thin the sauce with a little cream, if desired. Serve warm, reheating the sauce if necessary. BECHAMEL SAUCE MAKES ABOUT 1¼ CUPS For three hundred years, this basic French white sauce has thickened, bound, and added character to dishes as different as lasagna and croquettes. Though shunned in the trendy 1980s, it has returned to most serious cook’s kitchens as a