| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Cajun |
Vegetable |
4 |
Servings |
INGREDIENTS
|
|
Mushrooms; sliced between 1/4 and 3/8 inch thick and soaked in water |
|
|
Louisiana fish fry; which if you can't find a good brand mix these: |
| 1 1/2 |
c |
Corn flour (finely ground corn; neither corn starch nor corn meal) |
| 2 1/4 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 1/2 |
ts |
Cayenne (or; on this list, 'to taste'. Cajun food is always tasty; usually spicy, but almost never truly hot) |
|
|
Oil for deep frying |
INSTRUCTIONS
In batches, drain the mushrooms briefly, toss in the fish fry, deep fry
'til golden. It's thoroughly satisfactory made with storebought mushrooms,
and possibly the world's finest food if you ever have the opportunity to
make it with wild Agaricus Augustus. Martin Golding
<martin@plaza.ds.adp.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God Answers Knee Mail”