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Better Than Onion Rings - Bell Pepper Rings!
We still had 10 Bell Pepper plants from last years garden. I needed the 65 gal planter 5 plants were in for a Persian Lime Tree so I have a colander of peppers leftover . Anyway a few years ago I had Bell Peppers coming out of my ears and was cooking Crappie twice a week so during a weekday fry I tried this out, I always try at home before taking on the Road. Wow what a surprise! This is the improved version, improvements were needed to make the coating really stick but be tender too.
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So slice course or thick, keep the bottom caps (their extra Bell Pepper tastin') and toss into AP Flour. I swirl them a bit every 2-3 minutes. You want to see the flour working as a desiccant drawing the water out of the cut edges forming a paste for the coating to stick to. I go at least 10 minutes or longer when cooking other stuff like the fish here. 2 eggs are used here more for a larger batch but I work a fork side to side in the eggs till the whites are completely broken down to water. Then I put about 1/2 cup real, fat carrin', Buttermilk. The fork is re-employed in the eggs while the Buttermilk clabbers the eggs a bit. Lastly I pour in a couple of tablespoons of Liquid Crab Boil.
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If you let your fish soak first in the Drudge they pull a subtle flavor of Crab Boil into their flesh and after frying your mouth has just enough of the Crab Boil seasoning flavor to fill your senses. I fry the fish first and run them in the warmer while finishing the rest of the cooking. It gives the fish time in the dry heat to mellow even more. I use the left over Drudge for the Rings then toss in the Dredge leaving them in the Dredge for 4-5 minutes before frying. The flour - egg wash - fish fry trio really sets off a flavor Bomb in your mouth. The perfect dipping sauce is plain old Remoulade sauce!
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