Seafood Fritters With Marmalade Dipping Sauce Recipes

Steps:

• FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

Steps:

• Mix ingredients together until combined.
• Serve as a dipping sauce for coconut shrimp or chicken nuggets.

Steps:

• Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
• Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
• Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.