Mar 16, 2015
Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It's like that steak on the grill — give it just a few more seconds and it's overdone. Mariner's Menu shares a recipe for French-Fried Shrimp.
May 28, 2013
Recipe Sprinkle crabs lightly with salt and pepper. Dust with flour. Heat butter in large skillet over medium heat until sizzling. Sauté crabs until crisp and brown on one side,…
Nov 12, 2012
Recipe Drain oysters and pat dry. Roll in baking mix. Deep fry in preheated 375° F oil until golden brown, about 4 to 5 minutes. Drain on paper towels. Contributed…
Sep 6, 2011
Recipe In a medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and ½ cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In a large skillet,…
Feb 21, 2010
Mariner's Menu shares Crispy Flounder Fillets.