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Preparation and Cooking of Seafood - 14164_149
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Chapter 7 Nutrition and Menu Planning - 14164_151
You   can   deep-fat   fry   small,   whole   fish   or COOKING SHELLFISH.— Shrimp, oysters, and serving-size fillets and steaks. Thaw the fish. Then scallops  are  usually  breaded  and  deep-fat  fried.  Serve dip it in an egg-milk mixture, drain it, and roll it in a them either separately or in a seafood platter. Drain mixture of bread crumbs and flour. Shake off excess oysters in a colander after they thaw and remove any coating.  Cook  fish  in  fat  heated  to  365°F  for  4 pieces of shell. Cook breaded shrimp and scallops in minutes or until browned. Drain well in a basket or deep fat at 350°F. Fry breaded oysters in deep fat at on  absorbent  paper. 375°F. 6-20

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