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baked or fried is the topic
feel free to offer your rendition of what and why .....
we are the dion sanders crew at our place ....BOTH :Rofl
the fried taters and crappie were for my daughter
the baked versions were for my wife's and mine.... soft tacos
BOTH versions of the crappie fillets were crispy as heck when complete :cheers2
so what say you my friends ?
p.s. YES .....i did 2 chile toriados in the cast iron as well
Hard to decide. Send me some samples for testing. :biggrin
Good reply, Dave. Everything looks delicious!
Bob
I've never had baked crappie, however, the next ones I bring home are gonna meet the air fryer. I've been contemplating it for a bit now but I never end up trying it. Deep fried in peanut oil is so hard to beat!
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panko, cornmeal, and parmesan after an egg bath on a lightly oiled cookie sheet placed gently into a preheated 350 degree oven for 20 minutes or until golden brownish is very hard to beat and a tough challenge on any version of fried fish if done right .Quote:
Originally Posted by parratt1
ZERO grease makes for a pretty tasty dish sometimes.
plus cleanup is about terribly easy as can be ...one pan with a sponge ran over it with soap and a rinse and done deal :highfive
I do a broiled version with my fish fillets and pork chops. Place flour in a plate or pan, 1 egg and a couple of tablespoons of milk in a pie pan(mix up with a fork), and a pie pan with panko, garlic salt or powder, thyme, cayenne or red pepper flakes(optional), black pepper, and salt. Adjust, alter, or add additional spices or seasonings according to personal preference. Rinse fish or pork and pat to dry. Then place and toss in flour to lightly coat, then into egg wash(allowing excess to drip back into pan), then into panko to coat. Have a rimmed baking sheet with wire rack(coated w/cooking spray) ready. Have few tablespoons of unsalted butter melted ready. Place fish or chops on wire rack drizzle top of each with butter. Place in oven, already warming, set to broil. It takes about 2 to 5 minutes (according to thickness). What you look for is the panko starting to toast. When that happens, remove from oven and flip fish or chops and drizzle with melted butter. Place back under broiler for 2-5 minutes until panko is well toasted, then remove. Plate and sprinkle with Parmesan or lemon juice. Serve and enjoy. The fish and chops are soooo moist and juicy.
p.s. All ingredients will need to be increased according to the amount of fish or chops to be cooked.
Fried tastes better but baked is better for you. At least that is what my wife always told me when I asked her to fry them. :Rofl But either one makes a great tasting fish taco! Only thing that tastes better is your bluegill tacos. :biggrin
Dredge dry slab thru yellow mustard, then drop the slab in a brown paper sack filled with 1/2 cup flour, 1/2 cup corn meal, and salt and pepper for taste.
Shake goo and deep fry in you choice of coking oil.
This is yummy.
Also use the same mix, but cook it on my George Foreman grill. Also yummy.
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Ya know my favorite is blackened!
Old bay blackening spice, a T of real butter.
3 minutes per side your eating in 10 minutes.
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My wife prefers fried and I like both. I am going to try the Parmesan recipe for the new year.
Boy howdy that looks goooood. I didn’t think baked could come out looking like that!
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Equal parts cornmeal and panko? Is this the parmesan you are referring to?Quote:
Originally Posted by Ketchn
Dry breading of your choice,skillet on top of the stove and fry in BUTTER until golden brown...don't skimp on the butter.
the dry mix is "about" 45 % yellow corn meal , 45 % panko ,10 % parmesan cheese with garlic powder , onion powder and salt and pepper to your taste buds .....some of my mixes have a touch of cayenne powder when its just for the wife and myself as well .Quote:
Originally Posted by parratt1
its not a very scientific recipe though and often has a bit more of this than that ....
go easy on the salt , its difficult to fix to much salt in the mix :highfive