Fried Cracker Crusted Snappercubereta Empanisada Frita Recipes

FRIED CRACKER CRUSTED SNAPPER/CUBERETA EMPANISADA FRITA

Steps:

• 1. Rinse snapper fillets and dry with a paper towels. put in a large bowl season with garlic powder, old bay, black pepper, and louisana hot sauce. Rub fillets very well with the seasonings. Let set in seasonings for 5 minutes. Next pour the beaten eggs with the evaporated milk over the fish fillets and with your hands rub egg mixture all over the fillets in the bowl. Making sure the fillets are completely bathed in the eggs. season with just a little salt sparingly. Let fish hang out in the mixture for a bit.
• 2. Open and pour Goya cracker meal and corn meal in a large zip lock gallon freezer bag. Season the crumbs with the rest of the seasonings. Old bay, garlic powder, black pepper and a little salt. Shake each fish fillet in the cracker meal one at a time and set on a plate. when all eight fish have been coated you are ready to fry. have a paper towel lined pan ready to lay your fish on.
• 3. Heat oil in a cast iron skillet. When nice and hot, not smoking, Put two fillets in at a time to fry. Fry about two minutes on each side. If fillets are thick then fry 2 1/2 to 3 minutes on each side. Turn very carefully with a spatula and a fork. Fry both sides until golden. Keep heat at a medium so your fish will not burn. Remove fried fish to a pan lined with paper towels. Serve with lemon wedges and tarter sauce. I also like to serve my Pico de Gallo recipe (posted on this website) on top of this fried fish along with french fried sweet potatoes. Enjoy....

FRIED EMPANADAS

Steps:

• In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
• Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

CRACKER-COATED OVEN FRIED CHICKEN

Steps:

• Grind the crackers in food processor until fine.
• Add the rest of the ingredients and grind a few more seconds.
• Empty the crumbs into a gallon Ziploc bag.
• Salt and pepper the meat.
• Coat the meat by shaking a few pieces at a time in the bag of crumbs.
• Place the meat pieces on a cookie sheet (pieces can be drizzled with melted butter or left as is).
• Bake in a 400°F oven for 30 to 35 minutes.