Long's Kitchen
Long’s Kitchen Thai restaurant in San Antonio
4922 West Military Drive, 8809 Timberwilde Dr, San Antonio, TX 78242
America/Chicago time zone
5 average rating from 2 reviews for Long’s Kitchen
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Business Name: Long's Kitchen
Address: 4922 West Military Drive, 8809 Timberwilde Dr
San Antonio
Texas
78242
United States
San Antonio
Texas
78242
United States
Phone: +1 210-914-7824
Google ID: 0x865c5baa1cf4f5db:0x48c427d73a9ae4cd
Place ID: ChIJ2_X0HKpbXIYRzeSaOtcnxEg
Google Reviews ID: 5.24336E+18
Google CID: 5.24336E+18
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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