Recipes for "crispy recipes"

Gather all ingredients.

Beat together beer, flour, egg, garlic powder, salt, and pepper in a medium bowl until smooth.

Add cod fillets; stir gently until well coated.

Mix together cornflake crumbs and Cajun seasoning in a separate medium bowl until well combined.

Dip cod in cornflake mixture to thoroughly coat all sides.

Heat oil in a large, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Fry cod in hot oil until golden brown and flesh is easily flaked with a fork. Drain on a paper towel-lined plate.

Place pork pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.

Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour, lightly coating both sides. Pour eggs over pork, turning to coat.

Place panko in a shallow bowl; place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.

Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.

Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning; set sauce aside.

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1/2 of the breaded pork cutlets and cook until pork is no longer pink inside, and the crust is well-browned, 4 to 5 minutes per side.

Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Serve cutlets topped with sauce.

Gather all ingredients.

Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.

Meanwhile, bring water and rice to a boil in a medium saucepan.

Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.

Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.

Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.

Add ginger, garlic, and orange zest to remaining oil in wok.

Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes.

Stir in fried beef and cook until heated through.

Serve hot over steamed rice and garnish with broccoli.

Preheat the oven to 425 degrees F (220 degrees C).

Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.

Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

Or according to the manufacturer's instructions.

Dry the chickpeas thoroughly on a paper towels or a clean kitchen towel. You can even dry them in a salad spinner, but you might lose a few depending on the design of your spinner. Discard any skins that come off of the chickpeas during this step.

Combine the oil and spice mix in a bowl and whisk to combine. Gently incorporate the chickpeas until coated.

Transfer to the preheated air fryer and air fry for 8 to 10 minutes until crispy. Taste one of the chickpeas; if it's not as crispy as you'd like, then continue to cook for another 1 to 3 minutes.

Some of the chickpeas may look as though they have “popped.” Don’t fret if that happens!

Remove from the basket to a bowl, taste, and add more salt, pepper or seasoning to your liking. Serve immediately; the crispy chickpeas will not keep.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.

Peel turnips, and cut into French fry-sized sticks, about 1/3 inch by 4 inches. Place into a large bowl and toss with vegetable oil to coat.

Combine Parmesan, garlic salt, paprika, and onion powder in a resealable plastic bag; shake until well mixed.

Place turnips into the bag and shake until evenly coated with the spices.

Spread out onto the prepared baking sheet.

Bake in the preheated oven until the outside is crispy and the inside is tender, about 20 minutes. Serve immediately.

Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Rinse edamame in a colander under cold water to thaw, about 5 minutes. Drain.

Spread edamame over the bottom of a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with Parmesan, and season with salt and pepper.

Bake in the preheated oven until cheese is crispy and golden, about 15 minutes.