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Soaked in 7up & German Beer overnight. Sprinkled with Tony Chachere then dipped in egg, breaded with half Cornmeal & half Whole Wheat Flour (trying to get healthy) and Crushed Cashews....fried Golden brown.......simply outstanding :highfive
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Looks yummy Dave!!:biggrin I'm having fried sac-a-lait myself tonight!!
Looks great! Do you guys throw out your oil each time you fry?
I don't Seasoned oil better than virgin oil..... I am not even going to take that any further.
Dave, I think you probably need to get your own TV show!
I always pan fry so it get tossed every time. Just wipe the skillet out with paper towell that leaves the seasoning in the pan. I like pan frying better because I think it doesn't dry the fish out as much as deep frying. I use crushed crackers (saltines, club, and ritz) in equal parts then blend in louisiana or Andy's fish fry about 1 parts fry to 2 parts crakers.Quote:
Originally Posted by HairyVetch
I do not throw out the oil. I strain it after it cools then put in a 1/2gal milk jug and into the frig it goes. I use mine about 6-8 times depending how and what I coat things with. The oil will tell me when its tired as it developes a look and smell to it. If just cooking for me.....cast iron skillet and fry in butter/bacon dripings....mainly because my cast iron stuff never gets washed only rinsed and wiped out. Anal about my cast iron stuff and what goes in it.Quote:
Originally Posted by HairyVetch
Quote:
Originally Posted by Ozark88
yep with pretty girls and beer.......wait wife jus said the girlls are out and there's a limit on the beer.........:Doh:
I have been just using a little Olive oil, in ceramic pan heated up. Coating fillets in some Andy's turns out really nice not much oil on fish, really good. Of course kinda hard to mess up cold water crappie.