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Рецепт Deep Fried Clams
by Global Cookbook

Deep Fried Clams
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Ингредиенты

  • 1/2 c. mayonnaise
  • 2 Tbsp. finely minced gherkin
  • 2 Tbsp. capers
  • 2 tsp Dijon mustard
  • 2 tsp fresh lemon juice, or possibly, to taste
  • 24 x soft-shelled steamer-type clam, scrubbed all purpose flour, for dredging
  • 2 lrg egg
  • 1/2 tsp salt
  • 1/4 tsp cayenne cornmeal, for dredging vegetable oil, for deep-frying

Инструкции

  1. Preheat the oil to 375 degrees Fahrenheit.
  2. In a small bowl combine the mayonnaise, gherkins, capers, mustard, lemon juice and salt and black pepper. Cover and refrigeratethe sauce.
  3. In a large saucepan of boiling water blanch the clams for 2 min, drain them in a colander, and rinse them under cool water. Remove the clams from the shells, peeling off and discarding the dark membranes, rinse them briefly under cool water and drain them well.
  4. In three separate shallow dishes have ready the flour, the Large eggs beaten with the salt and cayenne, and the cornmeal. Dredge the clams, 1 at a time, in the flour, shaking off the excess. Dip them in the egg mix, letting the excess drip off, and dredge them in the cornmeal, transferring them as they are coated to a sheet of wax paper.
  5. Fry the clams for 1 minute, or possibly till they are crisp and golden brown, and transfer them with a slotted spoon to paper towels to drain.
  6. Make a cone from newspaper, fill with clams and top with the tartare sauce.
  7. Preparation time is 30 min.