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Category Archives: Fried

Crispy Pan Fried Pork Chops

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Pan Fried Pork Chops

I love pork Chops. And when you make them crispy and pan fried I am in heaven. If you do not have access to the Black Earth Meats Pork Chop Dust then you can substitute Salt, Pepper, Garlic and Onion Powder to taste. Won’t be the same but it will be good


6 Pork Chops (I prefer Bone in Chops)

2 T Black Earth Meats Pork Chop Dust (more if you like)

1 cup All-purpose Flour

1/2 cup Olive or vegetable Oil

Salt and Pepper

Heat the oil over medium in a large skillet

Season the Chops lightly with salt and pepper

Mix the Pork Chop Dust and the Flour together on a plate

Dredge the Pork Chops in the seasoned Flour

Cook in the oil over medium heat, 3-4 pork chops at a time, for 5-7 minutes per side, until crispy and brown

Keep cooked chops in a warm place while you finish the others

Pork Chops should only be cooked to 145 degrees internal temperature. In other words there should be some pink in the middle of your pork chops when they are done


Battered Fish Bites with Jalapeno Tartar Sauce

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Battered Fish Bites with Jalapeno Tartar Sauce

Use a White Flaky Fish for these. Walleye, Bass, Cod, Haddock, Flounder…all make good choices

1 cup Mayonnaise

2 T Shallots, finely chopped

1 Jalapeno pepper, finely chopped

2 tsp. Hot Sauce

1 tsp Lemon Juice

¼ tsp salt

¼ tsp ground Red Pepper

Stir everything together in a bowl and allow to rest for 1 hour in the refrigerator

1 ¼ lb Fish Fillets cut into 1 inch pieces

1 8oz pkg Hush Puppy Mix

¾ cup milk

1 cup Flour

2 cups vegetable oil

Pour oil into a large skillet to the depth of ½ inch and heat to 350°f

In a bowl mix Hush Puppy mix and Milk together

In another bowl or on a plate put the flour and season lightly with salt and pepper

Dredge fish bites in flour, then in batter mix

Fry in hot oil until golden, about 3-4 minutes each side

Serve with the Jalapeno Tartar sauce

Christmas Calamari

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Rosemary’s Christmas Calamari


1 pound Calamari, cleaned

10 to 12 pepperoncini

¼ cup Olive Oil

2 T Fresh Parsley, minced

4 T Fresh Lemon Juice

Salt and pepper

Egg Mixture

2 eggs, well beaten

1 T Parmesan cheese

1 tsp dried parsley

Salt and Pepper

Crumb Mix

1 cup Italian Bread Crumbs

¼ cup Parmesan cheese

1 T dried Parsley

Salt & Pepper


In large bowl, stir 2 T salt into 1 quart cold water. Add Calamari and soak for 20 minutes. Drain and rinse under running cold water.

While Calamari is soaking bring 1 quart water to a boil turn off heat and add Calamari. Blanch for 30 seconds. Drain and dry well. Cut Calamari into rings

Remove stems and seeds from pepperoncini and cut into thin strips.

In a bowl combine the egg mixture and in a pie plate combine bread crumb mixture. Dip each piece of Calamari into egg and then into bread crumbs, shaking off the excess. Arrange on sheet tray lined with wax paper until all the Calamari is breaded.

Heat oil in a 12 inch skillet over medium high heat. Add Calamari and sauté until golden brown. Sprinkle with fresh parsley, pepperoncini, and lemon juice.

Remove from heat. Taste and add salt and pepper to taste.