Ben Collver wrote to Dave Drum <=-

Why do a copycat when you can have the original recipe from Fatburger (below)?

Thanks, i was unaware of the original.

Us gadflys love picking them nits. Bv)=

Speaking of originals, here is an ancient Babylonian recipe for lamb
stew.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Babylonian Lamb Stew With Beets
Categories: Stews
Yield: 2 Servings

1 lb Leg of mutton or lamb; diced
1/2 c Rendered sheep fat

If you make this be aware that mutton is much more strongly flavoured
than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
still a highly regarded delicacy and cooking fat in some parts of
the world.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Mutton Stew Recipe
Categories: Lamb/mutton, Stews, Chilies, Herbs, Vegetables
Yield: 3 Servings

2 lb Mutton
2 tb Ginger; fine chopped
2 tb Garlic; fine chopped
10 Green chilies; slit
1 ts Pepper
2 Sprigs curry leaves
1 md Potato
1 lg Onion; thin sliced
1 c (to 1 1/2 c) thin coconut
- milk
3/4 c Thick coconut milk
4 Cardamom pods
2 Cloves
2 Bay leaves
1 Cinnamon stick
6 (to 8) peppercorns
Salt

Pressure cook mutton with ginger, garlic, chilies, pepper
and salt for about 30 -45 minutes in 1/2 to 1 cup water.

Then cook the mutton uncovered for another 10 minutes.

Cut the potato into cubes ( skin removed) and cook the
potatoes in little water in the microwave for 7- 8 minutes

Heat oil in a pan. Add cinnamon, cardamom, cloves, bay
leaves. Saute for 30 sec. Add onions and curry leaves till
it becomes transparent.

Add the mutton mix, curry leaves and potato all at once.
Stir gently. Now add the thin coconut milk. Cook uncovered
for 10 - 15 minutes in medium heat.

Reduce to low heat and add thick coconut milk. Let it cook
for 3 to 4 minutes. Add some curry leaves and then stir
gently.

Serve it with Kerala Appam.

From: http://www.expatrecipe.com

Uncle Dirty Dave's Archives

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Re: Re: Copycat Fatburger
By: Dave Drum to Ben Collver on Thu Apr 17 2025 10:34:00

If you make this be aware that mutton is much more strongly flavoured
than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
still a highly regarded delicacy and cooking fat in some parts of
the world.

Thanks for these tips. I don't believe i have ever cooked lamb or mutton
in my life. These days i am mostly vegetarian. Someone did give me some frozen catfish and i have been deliberating how to cook them. Do you
have any suggestions? One idea i had was adobo in the crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adobong Isda (Fish In Tangy Sauce)
Categories: Fish, Filipino
Yield: 4 Servings

2 lb Hito (catfish; pickerel, or
- trout); dressed
4 cl Garlic; crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil

Cooking time: 30 Minutes

Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.

Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.

Transfer fish to a dish. Let sauce in skillet simmer until reduced.
Transfer to a small bowl and set aside.

Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.

Yield: 4 Servings

Recipe by Dennis Santiago, TWS BBS (1-310-676-0492)

Formatted by: Manny Rothstein (1/24/94)

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Ben Collver wrote to Dave Drum <=-

If you make this be aware that mutton is much more strongly flavoured
than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
still a highly regarded delicacy and cooking fat in some parts of
the world.

Thanks for these tips. I don't believe i have ever cooked lamb or
mutton in my life. These days i am mostly vegetarian. Someone did
give me some frozen catfish and i have been deliberating how to cook
them. Do you have any suggestions? One idea i had was adobo in the crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adobong Isda (Fish In Tangy Sauce)
Categories: Fish, Filipino
Yield: 4 Servings

Whole fish (on the bone, so to speak) or fillets? If whole the right way,
IMO, is with a nice cornmeal coating and dep (or air) fried. Lots of possibilities dor fillets/chunks.

Here are a couple that I do - one whole and one parts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Catfish
Categories: Seafood, Udd
Yield: 1 Serving

1/2 c A-P flour
1/2 c Yellow cornmeal
1 ts Salt
1/2 ts Pepper
1/2 c Milk
1 lb Whole catfish; skinned,
- gutted, beheaded
Oil (for deep frying)

Mix dry ingredients.

Heat oil to 365ºF/185ºC.

Dip fish in milk, then in flour mixture.

Deep Fry, about 4 minutes

Drain on paper towels.

Recipe by Dave Drum

MM Format by Dave Drum - 04 February 2000

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Catfish Creole
Categories: Seafood, Vegetables, Rice, Chilies, Citrus
Yield: 4 Servings

1 lb Catfish filets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery, sliced
1/2 c Shallots; chopped
1/2 c Bell pepper; chopped
2 cl Garlic; crushed
14 1/2 oz Can diced tomatoes; undraind
+=OR=+
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
8 oz Tomato sauce
1 1/2 ts Salt
2 Bay leaves
1/2 ts Thyme
1/4 ts Pepper
1 tb Brown sugar
1 tb Lemon juice
1/4 c Parsley; chopped
1 ts Worcestershire sauce
2 ds Trappey's Red Devil sauce *
Rice; hot, cooked

* omit if using diced tomatoes w/green chilies

Cut filets into 1" (2.5cm) pieces. Heat oil in large
pan. Add flour, stirring until brown. Remove from heat
and add water slowly, stirring til blended. Add all
ingredients except catfish and rice. Cover and simmer
for 20 minutes or until vegetables are tender. Remove
bay leaves, add catfish and simmer 8 - 10 min. more
until fish flakes to the fork.

Serve over rice in soup bowls.

Possibly better to wilt all fresh vegetables before
adding to pan.

Recipe date: 12/11/87

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Fishburger was: Copycat F
By: Dave Drum to Ben Collver on Fri Apr 18 2025 05:22:00

Whole fish (on the bone, so to speak) or fillets?

What i have are fillets. Here's a catfish recipe from XXCAROL,
but it calls for fresh, not frozen.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Scratch that Catfish!
Categories: Xxcarol, Fish, Seafood
Yield: 4 Servings

1 1/3 lb Fresh catfish fillets
1/2 c Flour (can use rice flour)
1 ts Salt
1 1/2 tb Black pepper
2 ea Eggs
1/2 c Dehydrated Potato flakes

This is simple and delicious. I didn't add oil to the list because it
depends on how you want to do this. We used a deepfryer (we change
oil as needed but not every use). If stove top, you'll want enough
oil to cover the fish. This recipe is good for any type of fish you
would normally want to fry. Tilapia, Snapper, even trout or
freshwater Bass are candidates along with Catfish.

Now to setup, you need 3 larger plates that are somewhat deep, a
cutting board, and 2 holding items. 1 will hold your cut fish ready
to be breaded and the other will hold the breaded ones ready for the
fryer. We do catfish as nugget style and use a bit over 1lb in 4
deepfryer runs.

Plate 1, mix your flour, salt and pepper then spread evenly on plate.

Plate 2, 1 eggs all well mixed with a fork gets spread here.

Plate 3, Potato flakes spread evenly.

Step 1, cut fish as desired and set in ready container until you have
cut as much as fits. We cut 1/2 lb here then go back and cut more as
frying takes place.

Step 2, Roll in flour mix, then egg. Let it sit a few seconds in the
egg then roll in the potato flakes to coat. Set aside until you have
what fits your frying method.

Step 3, Fry in whatever way you desire to your preferred level. We
go a medium golden.

Continue until all is done. Serve with Tartar sauce. We actually
like the 'Look Ma, No Pickles' one best if catfish.

From the VB Kitchen of: xxcarol 12May2021

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