Slice goat cheese into medallions about ½ inch thick then coat in dry Upper Crust Enterprises Tempura Batter Mix.(Then coat each medallion in prepared Upper Crust Enterprises Tempura Batter Mix (Prepared per package instructions).Then coat each medallion in Upper Crust Enterprises Authentic Japanese Panko. Place the medallions in the freezer, allow to chill for 20 min. Heat oil to 350°F and fry until golden brown. Remove and drain on paper towels. Serve immediately over your favorite salad.

Dust the chicken strips with dry Upper Crust Tempura Batter Mix seasoned with lemon pepper and chili powder. Then dip the coated chicken tenders in prepared Upper Crust Tempura batter.  Deep fry at 350 degrees until golden brown and an internal temperature of 165 degrees is reached. Serve with flour tortillas, shredded cabbage, cilantro, pico de gallo and a lime crema. 

Season 1 lb of White fish fillets (cut into 1 inch cubes) with salt and pepper. Dip each piece into the prepared Upper Crust Enterprises All-Purpose Seasoned Batter Mix (Prepared per package instructions). Heat oil to 350°F and fry battered fish until golden and cooked through, about 3–4 minutes per piece. Remove and drain on paper towels. Warm tortillas on a skillet or grill until soft and pliable. Assemble tacos by layering pineapple jalapeno slaw, crispy battered fish, and a drizzle of cilantro lime crema in each tortilla. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Mix Upper Crust Enterprises Authentic Japanese Panko with chopped peanuts, 1 Tbsp finely chopped parsley, salt and pepper, the juice of ½ a lemon and about 2 Tbsp of sesame oil (this may vary depending on how much juice is in the lemon). Mix with your hands until the mixture will hold together like a snowball.  Brush the Mahi Mahi filets with Hoisin then top with the panko mixture and bake at 350 degrees until almost done, then broil for the last 2 minutes to brown the Panko mixture. Serve with your favorite accompaniments to Mahi Mahi.

Mix 3 cups Upper Crust Enterprises Authentic Japanese Panko with 1lb Ground beef, 1lb ground pork, ¼ cup diced onion, ¼ cup diced celery, 1 Tbsp minced garlic, 1 Tbsp minced ginger, 1 Tbsp soy sauce, 1 Tbsp Mirin, 1 Tbsp worcestershire sauce, salt and pepper.  Blend well with your hands until all ingredients are incorporated. Add the mixture to a loaf pan and top with 3 strips of bacon, bake at 350 degrees until done. Serve with a 50/50 mixture of sambal and ketchup and garnish with scallion.

Slice goat cheese into medallions about ½ inch thick then coat in dry Upper Crust Enterprises Tempura Batter Mix.(Then coat each medallion in prepared Upper Crust Enterprises Tempura Batter Mix (Prepared per package instructions).Then coat each medallion in Upper Crust Enterprises Authentic Japanese Panko. Place the medallions in the freezer, allow to chill for 20 min. Heat oil to 350°F and fry until golden brown. Remove and drain on paper towels. Serve immediately over your favorite salad.

Dust the chicken strips with dry Upper Crust Tempura Batter Mix seasoned with lemon pepper and chili powder. Then dip the coated chicken tenders in prepared Upper Crust Tempura batter.  Deep fry at 350 degrees until golden brown and an internal temperature of 165 degrees is reached. Serve with flour tortillas, shredded cabbage, cilantro, pico de gallo and a lime crema. 

Season 1 lb of White fish fillets (cut into 1 inch cubes) with salt and pepper. Dip each piece into the prepared Upper Crust Enterprises All-Purpose Seasoned Batter Mix (Prepared per package instructions). Heat oil to 350°F and fry battered fish until golden and cooked through, about 3–4 minutes per piece. Remove and drain on paper towels. Warm tortillas on a skillet or grill until soft and pliable. Assemble tacos by layering pineapple jalapeno slaw, crispy battered fish, and a drizzle of cilantro lime crema in each tortilla. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.