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  2. Inexpensive, B12-rich tilapia is delicious when coated with ...

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    Tilapia was one of the main types of fish caught in the Sea of Galilee during biblical times and is sometimes called "St. Peter's fish." ... 326 calories (53% from fat), 21 grams fat (2.5 gram sat ...

  3. Fish fry - Wikipedia

    en.wikipedia.org/wiki/Fish_fry

    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.

  4. Ghanaian cuisine - Wikipedia

    en.wikipedia.org/wiki/Ghanaian_cuisine

    Fried rice—Chinese-style fried rice adapted to Ghanaian tastes. Angwa moo—also referred to as "oiled rice". This is unlike fried rice, in which the rice is cooked before frying. Oiled rice is cooked by first onion-frying the oil, then adding water after the onions have browned, giving the rice a different fragrance.

  5. Fried fish - Wikipedia

    en.wikipedia.org/wiki/Fried_fish

    Batter coated and deep-fried shrimp, usually cooked in vegetable oil [5] [6] Fried rui: Fried rui served in Dhaka, Bangladesh. Fried Stuffed Fish (Pomfret) Fried stuffed/recheado Pomfret served in Goa, India. The stuffed spicy combination paste/masala is a mixture of green/verde (cilantro/green chillies) or red/vermelho (dried red chillies).

  6. Is ‘deep-fried milk' actually amazing? [Video] - AOL

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  7. Pan Seared Tilapia with Cherry Tomatoes & Basil Recipe - AOL

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  8. Deep frying - Wikipedia

    en.wikipedia.org/wiki/Deep_frying

    Deep-fried insects for human consumption sold at food stall in Bangkok, Thailand. Japanese tempura is a popular deep-fried food [42] that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.

  9. Fried clams - Wikipedia

    en.wikipedia.org/wiki/Fried_clams

    Clams in a beaten egg batter, fried in butter, called "clam fritters". (1850) [10] (1904) [11] The modern deep-fried, breaded version is generally credited to Lawrence "Chubby" Woodman from Essex, Massachusetts. He is said to have created the first batch on July 3, 1916, [12] in his small roadside restaurant, now Woodman's of Essex. One of his ...