Frying terminology

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Across
  1. 2. beaten egg used to coat food before cooking
  2. 3. small food parcels wrapped in rice paper and deep fried
  3. 5. adding salt and pepper or herbs to taste
  4. 9. thin strips of fish that have been crumbed or battered and then deep fried
  5. 10. firm or hard and easy to break off
  6. 11. a dish consisting of cheese between meat schnitzel which is then crumbed and fried
Down
  1. 1. Japanese style lightly battered or fried
  2. 2. a piece of boneless meat that has been flattened with a rolling pin
  3. 4. preparing fish by dragging fillets through flour before cooking
  4. 6. the temperature at which fat or oil will catch fire
  5. 7. small deposits of fat distributed amongst the meat
  6. 8. the cavity or orifice of a chicken