Dust butterflied Mexican White shrimp (26-30 ct size) in dry Coconut Batter mix (code 09230), then dip in prepared Coconut batter. Roll in Coconut Panko (code 03510) and deep fry at 350-375 degrees until done. Serve with a trio of dipping sauces – spicy pineapple marmalade, mango salsa, sweet and sour plum sauce.
Blend mayonnaise, fresh chopped dill, minced garlic, hot chili sauce, dried parsley & onion powder. Spread seasoned mayonnaise mixture on top of fish and top the fish with a generous amount of Authentic Panko breadcrumbs (code 01020) until all the spread is covered. Brush with melted butter and baked in a 350 degree oven until
Gently blend Tempura batter mix (code 07230) with ice cold water. Do not over blend because some batter lumps are good as it will provide extra visual appearance to final product. Clean shrimp and dust with dry Upper Crust Tempura Batter mix. Then dip in prepared Tempura Batter and deep fry until done. For extra
Start with 2-3 oz of cod fillet, rinse in cold water and dust in dry Tempura Batter mix (code 07230), shake off extra and dip in prepared Tempura batter made with a strong lager beer instead of water. Deep fry at 350-375 degrees until golden brown. For more beer flavor soak the fish in beer
Skewer medium size peeled and deveined shrimp on wooden skewers. Dust skewered shrimp with dry Tempura Batter Mix (code 07230). Dip in prepared Tempura Batter. Roll in Authentic Japanese Panko (code 01020). Deep fry until golden. Serve with various dipping sauces. Coated Shrimp can be pre-staged.