OutdoorWriter
Long Time Member
- Messages
- 8,340
...for Tuesday night's sup. Made up a seasoned batter and then used it on three items -- left over pork loin cut into 1/2" thick medalions, some calamari cut into rings and on canned crab meat made into mini cakes. They were all deep-fried -- first the pork, then the crab, followed by the calamari. I also reheated the leftover potato/hot link dish. Used a sprinking of Louisiana Hot Sauce on the fried goodies, even tho I had mixed in some of the Huy Fong chile/garlic sauce in the batter.
And yes, lumpy, same oil yet, and it has been cleaned again for more use.
Pork upper left, crab next to it & some of the calamari at the bottom.
And yes, lumpy, same oil yet, and it has been cleaned again for more use.
Pork upper left, crab next to it & some of the calamari at the bottom.