Reply With QuoteI dip the fillets in a mixture of beaten egg and tabasco before I bread them. The breading sticks better and is crispier.
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Crappie.com 1K Star General
I set my fillets out of some paper towels to dry, then blot the water off the tops of them, shake them in a container of Andy's red, cook in 375 degree vegetable oil. I like my fillets a little thinner than most, maybe. The small fish I don't cut down, but the nicer fish I like to split the pieces width in half for a more consistent cooking time and better taste(to me).
Crappie.com 3K Star General
I dip the fillets in a mixture of beaten egg and tabasco before I bread them. The breading sticks better and is crispier.
Vonna
Yes, I fish like a girl. If you tried a little harder, you could too!!
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many, many years ago, I worked in a restaurant that did the fried haddock thing every Friday as a special. You're not going to believe how they did their breading...
The bread served at the tables came directly from a bakery next door. They kept it for two days, then if it didn't get served, it would go into a big bin to dry out for about a week. They had a big grinder to crumble up the dried french bread. This is what they rolled the haddock fillets in and it was good. Essentially, they made their own bread crumbs from unused french bread. This was a fancy-schmancy restaurant too.
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