FRYNG IN VEGETABLE OIL

When you fry food in vegetable oil and it begins bubbling too much, add an old wine cork to prevent it to spill out of the frying pan.

After the food is golden brown, take it out and let it rest over towel kitchen paper to remove the excess fat.

MARINADE FOR (chicken,turkey,fish ) FILLETS

If you want a different and delicious taste, submerge your fillets ( before cooking) into a marinade for 3 or 6 hours and put them into a covered container in a cool place.

Marinade for 5 or 6 thin and small fillets ( chicken, turkey, pork or fish ) Mix together :

1 cup of milk
1 tablespoon of sea salt
1/4 tablespoon of ground black pepper
4/5 garlic cloves pealed and sliced
1/2 tablespoon of ground nutmeg( if you can, buy the nutmeg seed and grate it yourself, the flavor is better)
1 lemon juice
2 bay leaves (cut each one into 2 or 3 pieces)

After taking the fillets out of the marinade, you can fry them with some olive oil and butter or even better :

First coat both sides of the fillets with flour, then with beaten eggs and then use bread crumbs and with your hand stick them well to your fillets.
At this stage they can be frozen, preferably wrapped individually to use some days later.

They must fry (floating) in vegetable oil (medium heat) till both sides are golden brown.You can see previous post "Frying in vegetable oil".
If they are frozen, fry them immediately after taking them out of the freezer.

Fish fillets can be coated this way or coated only with flour and beaten eggs .
(This way they can't be frozen)

Fried Pork with Red pepper paste

10 to 12 small pork meat cubes (+ or - for 2 persons)
1 or 2 tablespoon of red pepper paste
6 tablespoon of olive oil (4 + 2)
2 tablespoons vegetable margarine
2 tablespoon of white wine vinegar or 1/2 lemon juice or both
1 hand full of finely chopped fresh (or frozen not dry) cilantro


Cut the pork meat into small cubes and with 1 or 2 tablespoons of red pepper paste (that I've already posted the recipe here) do the same way as I did with the turkey (also posted here) and rub it all over the meat.
In a skillet put 4 tablespoons of olive oil, wait until it is hot enough and you can hear the fizz when you dip the meat into it. Cook it until golden brown, this must be a quick process in a medium-high heat to seal the meat and you can cook less cubes at once to achieve this faster. The golden brown meat cubes can be put aside on a plate until you have them all done.

Next, into the same skillet add 2 more tablespoons of olive oil , 2 tablespoons of vegetable margarine and the cilantro, stirring till you have all mixed together, add the meat and its juices, put the lid and let it cook in a low-heat for a little longer until the meat is not pink inside.

Before turning off the heat, sprinkle the meat with the vinegar and stir. If you want to add the lemon juice it's after turning off the heat.

For decoration and a little more flavor, spread fresh cilantro leaves over the meat.
Instead pork you can do the same with turkey breast fillets cut into strips.

Avoid burning margarine

If you fry with vegetable margarine, you can add a little bit of olive oil to
prevent it from burning too fast and giving it bad taste and appearance.