How To make Deviled Smelt
12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying 2 tb Chopped fresh parsley
Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.
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Deep Fried Embutido Balls
I googled to see if there was a Deep Fried Filipino Embutido and did not find any. I thought I'd give it a try. It came out good so I am sharing it to you guys! My idea came from the Scotch Eggs style version of Britain. This is my Pinoy version of it! God Bless us all! :) -Ryan Bergunio
Recipe, yield 6 servings
2 Tbsp. olive oil
1/2 each. onion
2 cloves. garlic
1 each. small carrot
1/2 each. red bell pepper
1/2 each. green bell pepper
1 each. hot dog
1/2 cup. raisins
to taste. salt & black pepper
2 Tbsp. palm sugar (brown sugar may be used)
6 each. eggs (soft boiled for 6 minutes)
about 2 lbs. ground pork shoulder
1 each. egg
1/2 cup. pickled sweet relish (drain some juice)
1 cup. grated cheddar cheese
2 Tbsp. worcestershire sauce
1/2 cup. panko breadcrumbs (regular breadcrumbs may be used)
to taste. salt and black pepper
as needed. canola or vegetable oil
*May be served with steamed rice and catsup on the side.
***For step by step guide, please watch the video
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