By James Villas
Hush pups, fried chook, crab cakes—fried nutrients is the soul of Southern cooking and has merely grown in acceptance in recent times. like all one among James Villas’s cookbooks, this one is impeccably researched, with ideal recipes, heritage, and tradition. it truly is full of lovely colour pictures certain to tempt even healthiness meals lovers, 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, without danger of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, kingdom Fried Steak, Turkey Hash muffins, and Rosemary beef Chops will be certain excellent effects. This isn’t vitamin meals, to be certain, yet those are dishes that folks love, and it’s more secure and more healthy than ever to fry with none sacrifice in style.
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Additional info for Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More
Cm. Includes index. ISBN 978-1-118-13076-6 (cloth); 978-0-544-18824-2 (ebk) 1. Frying. 2. Cooking, American—Southern style. 3. Cooking—Southern states. I. Wyche, Jason. 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.
As for serving the fingers, the hotter the better. 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon garlic powder Salt and freshly ground black pepper to taste 1½ pounds boneless, skinless chicken breasts, cut into 3 by 1-inch fingers 1 cup all-purpose flour 3 large eggs, beaten 2 cups cornmeal Peanut oil for deep frying In a bowl, combine the mustard, paprika, garlic powder, and salt and pepper and mix till well blended. Add the chicken fingers and toss till well coated. Place the flour, eggs, and cornmeal in separate dishes.
THE TARTAR SAUCE 1 cup mayonnaise 1 tablespoon grated onion 2 tablespoons drained capers, coarsely chopped 2 tablespoons finely chopped fresh parsley leaves 1 tablespoon coarsely chopped sweet pickles Salt and freshly ground black pepper to taste THE CRAB CAKES ½ cup half-and-half ½ cup mayonnaise 1 large egg white 1½ teaspoons dry mustard 2 teaspoons Worcestershire sauce 2 teaspoons fresh lemon juice Tabasco sauce to taste 2 scallions (part of green tops included), minced 1 small red bell pepper, seeded and minced ½ teaspoon salt 1 pound fresh lump crabmeat, picked over for shell and cartilage 1 cup fine dry bread crumbs 1 tablespoon butter, melted ¼ cup peanut oil 2 tablespoons butter To make the sauce, combine all the ingredients in a bowl and mix till well blended.
Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More by James Villas