DonDon, that sounds great, I'll have to try that.
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DonDon, that sounds great, I'll have to try that.
I don't unstand why you use olive oil ???
you fry them with a stick of butter, add salt, black n red pepper some Italian seasonings then dip in egg!
with all that go a head and use Lard... then you will have a Great recipie...
Man you got to love southern cooking
Quote:
Originally Posted by Yates
Butter burns at about 250 deg F, so adding oil is a trick used by chefs that want to impart butter flavor while frying at higher temps needed for things like crappie.....(that is, frying in at least an 1/8in butter ).
Clarified butter will go up to about 400 deg F.
I personally prefer to fry my crappie in canola oil, butter, lard and any combonation therof....to me olive oil should be an ingredient and not a cooking medium, but many do like the slightly nuttier flavor and makes for a darker golden brown color.
Butter flavored crisco works for me,
Great recipe. The only thing i noticed was that you said you put olive oil in a cast iron skillet and them threw em in. To me, thats frying them. They dont have to be submerged in grease to be fried. Mama always fries country fried steak and cubed steak on each side, one at a time. I fry most of my fish with about 1/2 cup of oil, my fillets stay in contact with the bottom of the skillet and makes em more crunchy. I dont like to just batter em up and dunk em in a big pot of grease, alot of seasonings come off and they have less crisp to em.
I also make my own batter, its so dang good that it will make a dead man roll over in his grave and lick his lips............
Now thats good stuffQuote:
Originally Posted by PIGINTHEPIGPEN
Maybe you could share that recipeQuote:
Originally Posted by Southern Young Gun
I will have to consult with my dad, hes the pioneer, lol.Quote:
Originally Posted by wilbur
thanks for sharing sounds great