I don't care for heavy batter. Too much greasyness (sp) involved.
Just rolling in a flour/corn mix and a dip in hot oil. I will admit I like tartar sauce, but I enjoy malt vinigar as well.
I don't care for heavy batter. Too much greasyness (sp) involved.
Just rolling in a flour/corn mix and a dip in hot oil. I will admit I like tartar sauce, but I enjoy malt vinigar as well.
I'll chime in buddy. I don't like alot of batter either. I like a thin batter, extra crispy and well spiced, and then you had to say it Bob,,, MALT VINEGAR, mmmm. I like them with a bottomless Pepsi-Cola. Dang, see what you've done Bob? Now I have a hankering for them.
See, there you go, making me hungry. Your basking in your laughter and grinning I know. They raise alligator somewhere in Idaho here. I hear it is delicious. Maybe I will try some sometime.
My favorite way is to mix three parts plain flour and one part plain yellow corn meal in a bowl. Wash fish, sprinkle lightly with my own seasoning ( or use your own).
Then drop into the deep fryer ( 375 deg temp)
and cook fish to 140 deg internal temp.
Panko is excellent, Beth. Try it, you'll never go back. Naturally REAL crispy
Lightly covered with panko, deep fried with seafood seasoning or seasoned salt, love tartar sauce. Cold beer, or two.
EDIT: Panko...Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types.
Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs
Not much on the heavy batter either. Been using this method of late with crappie and catfish fillets.
Dust in seasoned flour (seasoned to your taste) dip in egg/milk mixture than final coat of instant mashed potato flakes and deep fry. Squeeze of fresh lemon juice once they come out of the fryer. Awesome!
Not much on the heavy batter either. Been using this method of late with crappie and catfish fillets.
Dust in seasoned flour (seasoned to your taste) dip in egg/milk mixture than final coat of instant mashed potato flakes and deep fry. Squeeze of fresh lemon juice once they come out of the fryer. Awesome!
I picked up a box of seasoned flour for the wife to try on tilapia, and it was excellent, nice and light and great taste. Now if I can just remember which store I bought it at, I'll be good...
I like the crispiness of Panko crumbs (shown below), but also like regular seasoned crumbs. Either way, both types get flour, egg wash and bread crumbs, then a nice bath in the canola hot tub. As far as tartar sauce goes, it's my opinion that good, fresh fish doesn't need the taste covered up with anything, but I also know that good tartar sauce compliments the fish as well, and I like the flavor sometimes. I have one kid that dunks all his fish, baked or fried, in ketchup and tartar sauce, before even tasting the fish. It's just the way he likes it. He does the same with his fries. Just because you like your fish one way, doesn't mean it's bad that someone else likes it differently. After all, variety is the spice of life.
Panko are the best!! We make our own. Plain white bread throw in a food processor and pulse until just small pieces not real fine like normal bread crumbs. Spread them out on a cookie sheet and bake at 300 until they are dry but not brown.
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