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Fried Cooter (Soft-Shell Turtle)


Yield: 6 Servings

2 lb Turtle; cut in 2-4 inch pieces
1/2 c Vinegar
1 teaspoon Salt
1/2 c Flour, all-purpose
1/4 c Milk; plus
1 tablespoon Milk
2 Eggs; separated
2 teaspoon Olive oil; or veg. oil
1/8 teaspoon Salt
Vegetable oil

Combine turtle, vinegar, and 1 teaspoon salt. Cover with water; simmer 1 hour or until tender. Drain and set aside.

Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter.

Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees. Drain well on paper towels.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.