Deep-fried

Scallop Bhaji Appetizer
Scallop Bhaji Appetizer

Scallop Bhaji are not a proper traditional Indian dish, as far as I know. A ‘Bhaji’ is an Indian fritter, often served as a street snack, or an appetizer dish, and I have re-created the basic form here using scallop meat as the primary ingredient. The Japanese do something very similar in their Kakiage style dishes, but here the seasoning that is used makes for a little appetizer that is much more Indian in spirit.


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Spicy Scallop Appetizer
Spicy Scallop Appetizer

A Spicy Scallop Appetizer

Back when I was a kid growing up in Maritime Canada, Clams and Chips were nearly as popular is Fish and Chips and, if you were in a restaurant that served both of these, it was generally a safe bet that you could get Scallops and Chips as well.

Scallops and Chips generally used the larger variety usually of scallop referred to as ‘Sea Scallops’, and even a half-dozen of these, along with chips and coleslaw, made for a very filling meal. For this appetizer version, I am using the smaller Bay Scallops, and I have jazzed up the usual plain batter coating …


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Spicy Fried Baby Octopus
Spicy Fried Baby Octopus

This little appetizer dish of Spicy Fried Baby Octopus incorporates chili, cumin, and a little thyme into the deep-fry coating of cornstarch. When jazzed up this way, the tender morsels require no additional condiments at the table other than just a wee squeeze of lemon.

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Agedashi Tofu
Agedashi Tofu

An Agemono dish in Japanese cookery is one in which the main ingredient is deep-fried. Age dofu (or tofu) is any preparation of deep-fried tofu, while Agedashi Tofu is cubes of the fried bean curd served in a dashi-based sauce. Here, as is often the case, the sauce is essentially a Kakejiru (or dashi, soy, mirin blend) lightly thickened with cornstarch.


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