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Bungeo-ppang was derived from the Japanese treat, taiyaki (baked sea bream), introduced to Korea around the 1930s when the country was under Japanese rule. [5] According to the 2011 book Bungeoppang Has a Family Tree, bungeo-ppang began as a mix of Western waffles and Eastern dumplings, as the taiyaki itself was a Japanese adaptation of Western waffles introduced to Japan in the 18th century.
1. Place the broccoli into a 2-quart shallow baking dish. Top with the fish. Stir the soup and milk in a small bowl. Pour the soup mixture over the fish.
In the southern United States, a fish fry is a family or social gathering, held outdoors or in large halls. At a typical fish fry, quantities of fish (such as bream, catfish, flounder and bass) available locally are battered and deep-fried in cooking oil. The batter usually consists of corn meal, milk or buttermilk, and seasonings.
Karaage: a Japanese cooking technique in which various foods—-most often chicken, but other meat and fish—-are coated with flour and deep-fried in oil. Kushikatsu: a Japanese dish of breaded and deep-fried skewered meat and vegetables. Tonkatsu: Japanese breaded and deep-fried pork cutlet. Toriten: a Japanese fritter of marinated chicken.
Fish tea – spicy soup in Caribbean cuisine, similar to a fish bouillon; includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft Fishcake – Fried minced or ground seafood
Fish and chips prepared with beer batter. Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. [3]
Dredging and breading of perch fillets perch at Mark’s East Side on Tuesday, February 13, 2024 in Appleton, Wis. . Wm. Glasheen USA TODAY NETWORK-Wisconsin
One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish, "along with shellfish such as clams and mussels, and often squid or octopus as well. [3] This recipe uses two kinds of oily fish (such as mackerel , swordfish , or tuna ) and two kinds of lean whitefish , (such as cod , monkfish , hake , flounder ...
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