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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 chicken or several fish fillets
  • Salt (for chicken)
  • 2 eggs
  • 11/2 cups milk
  • 2 or 3 cups flour
  • Pepper
  • Cooking oil
Instructions for chicken:
Cut chicken into pieces to be fried. Rinse. Put in a bowl and cover with water. Pour in 3 or 4 tablespoons of salt. Leave in refrigerator overnight.
The next day, rinse chicken. Prepare two deep dishes or shallow bowls: One with eggs beaten into the milk, and the other with flour. Add salt and pepper to flour as desired.
Halfway fill a deep fryer with cooking oil and turn on to 375 degrees.
Fully submerge a piece of chicken into the liquid. Then dip it into the flour, moving the piece to coat the chicken completely. Put into the deep fryer.
Repeat with each piece.
Let chicken cook for about 15 to 20 minutes, until internal temperature reaches 165 degrees and meat is no longer pink.

Instructions for fish:
The fish is not soaked in salt water. Just clean the fish fillets and they are ready to coat. Dip in the liquid mixture, then coat with flour, as described above. Put each fillet into deep fryer and cook for 2 to 4 minutes or until coating is golden brown and internal temperature is 145 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website