Thread: Trying Something Different....

Soak in eggs, milk, and beer mixture. Then dip in batter of 3/4 corn meal, 1/4 flour mixture with sea salt, fresh pepper, tablespoon of cayenne, and tablespoon Tony Chachere. 1 1/2 minute deep fry in peanut oil.

Ibmack, you make a very good point. Deep fry for 1 1/2 minutes. I usually do mine a little longer but most people overcook fish to the point of it being too dry. Fish should be loose and flaky inside not hard and tough.
"gene"

Originally Posted by PawPaw "gene"

Ibmack, you make a very good point. Deep fry for 1 1/2 minutes. I usually do mine a little longer but most people overcook fish to the point of it being too dry. Fish should be loose and flaky inside not hard and tough.
"gene"

i do mine at 350 in a small fryer i got at BPS a couple of years back. tried 2 1/2 minutes and two minutes, both were verrryyyyy crispy. then went to 1 1/2 and i really liked them being a tad crispy on the outside, but moist and flaky on the inside

Sardines packed in Mustard --- thought the mustard was to kill the sardine taste ,,, never imagined crappie fried that way ,,, old dog new trick theory

Originally Posted by Fish on Line

Sardines packed in Mustard --- thought the mustard was to kill the sardine taste ,,, never imagined crappie fried that way ,,, old dog new trick theory

I promise, you will not taste the mustard.....

My kids seem to love the yellow corn meal seasoned with lemon pepper seasoning.


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Originally Posted by PawPaw "gene"

Bruce, I also was raised on corn meal but we went to corn flour after we were married. Now, we use corn flour and corn meal mixed. To me the corn meal is a little to course and crunchy but mixed you get the best of both worlds.
"gene"

X2! We do the same thing when we fry.