In a large bowl, mix dry ingredients together. When mixed, slowly add ice-cold water, and continue to stir until you've got a medium-bodied batter (slightly thinner than pancake batter).
Cut fish into strips similar to fish sticks and about the diameter of your tortillas, and pat dry with paper towel. Dip fish strips in batter and carefully lower into hot oil with our deep fry cookers. (to help batter adhere to fish, you can set aside some of the dry ingredient mixture and dredge fish in mixture before dipping in batter). Agitate fish so strips do not stick to each other or to the bottom of the fryer, but not to the point they may plot revenge. Cook thoroughly and until strips are golden brown.
Dip tortillas in oil and drop them on the grill’s portable griddle. Allow tortilla to cook on each side, until crispy. Take a tortilla off the griddle and pat excess oil off with a paper towel. When cooled, cradle a tortilla in your hand and add fish. Finish with cabbage, onion, cilantro, cheese, and white sauce. Place finished product in your taco hole, perform dance around sombrero and excitedly exclaim Olé!
Fry bell pepper and scallions in a little olive oil over medium heat for 2-3 minutes. Set aside.
In a large mixing bowl, combine Worcestershire sauce, dijon, lemon juice, garlic powder, and cayenne, and whisk together. Add crab meat and mix together to coat the crab. In a small mixing bowl combine beaten eggs and bread crumbs, then add to crab and mix. Add the scallions and bell peppers, plus a few pinches of salt and pepper, and mix together. Form into 10 patties about a half-inch thick. Cover and refrigerate for at least a half hour.
When ready to cook, coat each patty with more bread crumbs. Add a little olive oil onto the griddle and heat to medium-high. Cook patties on each side for 4-5 minutes or until golden brown. (For a crispier coating, lightly coat both sides of patties with cooking oil). Serve with lemon wedges and hot sauce. Get your grub on.
In a small bowl combine the dry ingredients to prepare the seasoning mixture, and set aside.
Using a mandolin or a vegetable peeler, slice the potato into very thin slices. Slices should be nearly opaque. (You may peel the potato prior to slicing if you're not a fan of the potato skin.)
Put potatoes in a large bowl and submerge in the cold water to help remove starch. Let soak for at least 30 minutes and up to 24 hours. Drain water and blot potato slices dry with paper towels.
Preheat frying oil to 360 degrees. When oil is ready, fry potato slices in small batches for 1-2 minutes until golden brown or to desired doneness. Remove with strainer and allow excess oil to drain off. Sprinkle chips with seasoning mixture and serve â€˜em up. Get stoked because you're about to feast on some awesome.
For a twist, try this recipe with sweet potatoes.
In a large bowl, mix dry ingredients with a fork. Slowly stir in beer, being careful not to allow beer to foam too much. You can use this batter to fry up almost anything. With our portable outdoor grills you can use this batter to make some delicious food. It's perfect for fish-n-chips, shrimp, calamari, onion rings, etc. Turn it up to 11 by pairing your bangin' battered eats with a beer bong full of your favorite brewski.
In a large mixing bowl, combine cornmeal, flour, onion, jalapeno peppers, creamed corn, and eggs, and mix together. Set aside and let stand for five minutes.
Preheat frying oil to 360 degrees. When oil is ready, drop a few small spoonfuls of batter into hot oil. Fry hushpuppies for 3-4 minutes, stirring so they remain submerged in oil. Remove with strainer and let dry on paper towels. Continue until there is no more batter.
Sprinkle with salt and pepper and serve warm. Dip in ranch or blue-cheese dressing. And if you can't take the heat-get yo' ass off the blacktop.
Camping grills were made for this all-time sandwich of perfection. Start by preheating your griddle to medium heat. Butter one side of each slice of bread, and lightly sprinkle with garlic salt. Place one slice of bread buttered-side down on preheated portable camping griddle, and top with one slice of cheese, tomato slices, the other slice of cheese, and the other slice of bread, buttered-side up. Cook on each side until golden brown and cheese is fully melted. Cut corner to corner, and marvel in the glory of your grilling greatness..
Before cutting the potatoes, decide how much, if any, skin you'd like to leave. Peel potatoes accordingly. Next, cut the potatoes in to sticks about 1/3 to 1/2 inch thick.
Put potatoes in a large bowl and submerge in the cold water to help remove starch. Let soak for at least 30 minutes, and up to 24 hours.
Preheat oil to 325 degrees. In the meantime, drain potatoes and blot dry with paper towel. When oil is ready, add potatoes-a small amount at a time-and cook until light brown (about 5-7 minutes). Remove potatoes and allow to drain, then repeat the process with the remaining potatoes.
Bring the oil heat up to 350 degrees. When oil is ready, add the precooked potatoes and cook for another 2-3 minutes, or until potatoes are golden brown. Remove fries and allow to drain, then repeat the process with the remaining precooked potatoes.
Salt and pepper to taste, and serve with your favorite dipping sauce. Upon completion of your parking lot masterpiece, drop to your knees and praise the tailgating Gods for providing you with this next-level tailgating technology.