Clean and pat dry fish filets Mix beer, flour, salt, and pepper into a bowl making a nice thick batter. Heat oil in a heavy skillet over medium ...

Cut the filets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin ...

Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, ...

Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Clean the fish and cut out two connected middle sections. Score each section once from the backbone to each side, and twice parallel to the ...

Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp ...

Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, ...

Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil ...

Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold ...

Preparation In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato. Simmer covered 20 min till skins ...