Ingredients:
2 lbs. fresh fillets
1 tbsp. fresh lime juice
1 cup flour 1 tsp. seasoned salt
1/4 tsp. pepper
12oz. beer
flour
Method: Fill deep fryer, or a deep saucepan about 3/4
full with oil or fat for frying. Heat to 375 degrees.
Cut fillets into serving size pieces and brush with lime
juice. In a bowl mix flour, salt and pepper. Gradually
add the beer, beating until the batter is smooth. Put the
extra flour on a plate. Coat each piece of fish with
flour and dip it into the batter, coating well. Fry for
seven or eight minutes, turning once. Drain on paper
towels. Serve very hot with french fries, cole slaw, and
lemon wedges. Makes 4 servings.
SpiceGuy on April 30th 2005 in Recipes, Seafood
This is great when you gotta have luau pig, but can’t do a luau. And it’s easier then burying a whole pig in the sand.
seasoned salt (to taste)
fresh ground black pepper (to taste)
Liquid smoke
approx. 8 lbs. pork roast. Shoulder is good but I prefer a picnic shoulder roast(this cut comes from the lower part of the pig’s front shoulder)
At least 8 banana leaves.
Wash the pork, pat dry and apply seasoned salt and several grinds of pepper. Sprinkle with liquid smoke and give it a good massage.
Now wrap the banana leaves around the roast and secure with string. Next, wrap in heavy duty foil and fold the edges tightly to seal.
Set it in a pan and cook it in a 250F oven for at least 7 hours.
When you remove it from the oven let it rest for 1/2 hour.
SpiceGuy on April 5th 2005 in Pork, Recipes, Roasts
