ketchenany Posted February 28, 2015 Report Posted February 28, 2015 Can I make the regular fish crisp into a batter? Or do as the bag says. This is my first time using it. They had a beer batter on the shelf but I passed Thanks
Gerritt Posted February 28, 2015 Report Posted February 28, 2015 (edited) I would follow the directions on the package it is not fine enough to make a batter out of.... Or if you prefer you can try this http://www.ontariofishing.net/fish-recipes/gerrittsbatter.html Make sure to pat the fish dry if trying it. Tomorrow is fish night for us, salt cod is on the menu.... Cant wait! Edit for typos Edited February 28, 2015 by Gerritt
ketchenany Posted February 28, 2015 Author Report Posted February 28, 2015 I would follow the directions on the package it is not fine enough to make a batter out of.... Or if you prefer you can try this http://www.ontariofishing.net/fish-recipes/gerrittsbatter.html Make sure to pat the fish dry if trying it. Tomorrow if fish night for us, salt cod is on the menu.... Can wait! we have a couple times a year too! My wife sears it and then in a tomatoe sauce in the oven. I like it poached with garlic olive oil and parsley and pepper.
Gerritt Posted February 28, 2015 Report Posted February 28, 2015 Nice! We soak ours for 5 days, we do a bunch at a time and freeze till we are ready to use.. From there it is garlic (not the crap Chinese stuff) green onions and olive oil. We then add hot pimento sauce and let it get all happy together. Rice pilaf, or rough cut potatoes are usually served, along with a nice fresh baguette for dipping up the sauce from the fish. One of my all time favorites! G
solopaddler Posted February 28, 2015 Report Posted February 28, 2015 (edited) What I like to do is dust the fillet in fish crisp, dip in milk/egg, then coat with panko bread crumbs and fry. Awesome Edited February 28, 2015 by Mike Borger
crappieperchhunter Posted February 28, 2015 Report Posted February 28, 2015 I would follow the directions on the package it is not fine enough to make a batter out of.... Or if you prefer you can try this http://www.ontariofishing.net/fish-recipes/gerrittsbatter.html Make sure to pat the fish dry if trying it. Tomorrow is fish night for us, salt cod is on the menu.... Cant wait! Edit for typos Just checked out your recipe Gerritt. The 1/4 cornstarch...is that 1/4 cup or 1/4 tablespoon or whatever. I have never had a batter recipe that I am 100% happy with so I'd like to give it a go.
crappieperchhunter Posted February 28, 2015 Report Posted February 28, 2015 What I like to do is dust the fillet in fish crisp, dip in milk/egg, then coat with panko bread crums and fry. Awesome I often do the same. Just started using Panko a few years ago. It's awesome for Chicken Parmesan too.
TDunn Posted February 28, 2015 Report Posted February 28, 2015 What I like to do is dust the fillet in fish crisp, dip in milk/egg, then coat with panko bread crumbs and fry. Awesome Exactly what I do! Or double dip in the fish crisp.
manitoubass2 Posted February 28, 2015 Report Posted February 28, 2015 Id do mine in flour, egg wash, then panko. Thats the staple, but ive done a million different batters or crisps. Crushed up doritos are good too!
ketchenany Posted February 28, 2015 Author Report Posted February 28, 2015 Exactly what I do! Or double dip in the fish crisp. I have no hanky panko so I'll have to double dip.
DRIFTER_016 Posted February 28, 2015 Report Posted February 28, 2015 What I like to do is dust the fillet in fish crisp, dip in milk/egg, then coat with panko bread crumbs and fry. Awesome You mean like this panko crusted halibut I had for Christmas dinner?
Gerritt Posted February 28, 2015 Report Posted February 28, 2015 Just checked out your recipe Gerritt. The 1/4 cornstarch...is that 1/4 cup or 1/4 tablespoon or whatever. I have never had a batter recipe that I am 100% happy with so I'd like to give it a go. 1/4 cup.... Looks like I made an omission lol
Big Cliff Posted February 28, 2015 Report Posted February 28, 2015 You want a FANTASTIC batter, here is the best one I have ever made. it is nice and light (or heavy) depending on the amount of liquid you use. 1 cup all purpose flour 2 tsp baking powder 1 1/2 tsp salt 2 tsp sugar 1 Tbsp salad oil 1 cup water Mix dry ingredients in a bowl. In another bowl add oil to water then pour into a well in the dry ingredients. Beat until well blended and smooth. Makes enough for about 1 kg of fish. Pat the fillets dry, dip them into the batter, drain off any excess and deep fry until golden. Over the years I have tried a lot of different batters, some pre made, beer batters, you name it. This one is a beautiful, light batter (but you can make it much thicker if you want, just cut back on the water). Of all the ones I have ever tried this one is by far my favorite. You can add onion powder, garlic powder, or just about anything your heart desires to it if you want but I really like a light crisp batter that seals in the flavour and moisture of the fish, this one does that for me.
crappieperchhunter Posted February 28, 2015 Report Posted February 28, 2015 Thank Gerritt and Cliff. I'll give them both a try Just for clarification Cliff what do you use for salad oil. Vegetable oil? Canola? Olive? Or does it really matter?
Garnet Posted February 28, 2015 Report Posted February 28, 2015 Half Parmesan Chez Half Original Fish Crisp. Perfect way to make something good for you, not so good for you.
crappieperchhunter Posted February 28, 2015 Report Posted February 28, 2015 Half Parmesan Chez Half Original Fish Crisp. Perfect way to make something good for you, not so good for you. Thx for the laugh Garnet. You guys are killing me. Another one I'll have to try. The boss might not be happy when I make fish 3 times in one week Truthfully with fresh...not frozen perch... my hands down favourite is plain old original Fish Crisp. With a squeeze of lemon and a few grinds of salt & pepper. With a side of Maple baked beans or homemade slaw.
Sinker Posted February 28, 2015 Report Posted February 28, 2015 You want a FANTASTIC batter, here is the best one I have ever made. it is nice and light (or heavy) depending on the amount of liquid you use. 1 cup all purpose flour 2 tsp baking powder 1 1/2 tsp salt 2 tsp sugar 1 Tbsp salad oil 1 cup water Mix dry ingredients in a bowl. In another bowl add oil to water then pour into a well in the dry ingredients. Beat until well blended and smooth. Makes enough for about 1 kg of fish. Pat the fillets dry, dip them into the batter, drain off any excess and deep fry until golden. Over the years I have tried a lot of different batters, some pre made, beer batters, you name it. This one is a beautiful, light batter (but you can make it much thicker if you want, just cut back on the water). Of all the ones I have ever tried this one is by far my favorite. You can add onion powder, garlic powder, or just about anything your heart desires to it if you want but I really like a light crisp batter that seals in the flavour and moisture of the fish, this one does that for me. Pretty much the same as what I do, except I use beer instead of water. I find it crisps up better for some reason.
manitoubass2 Posted February 28, 2015 Report Posted February 28, 2015 Thx for the laugh Garnet. You guys are killing me. Another one I'll have to try. The boss might not be happy when I make fish 3 times in one week Truthfully with fresh...not frozen perch... my hands down favourite is plain old original Fish Crisp. With a squeeze of lemon and a few grinds of salt & pepper. With a side of Maple baked beans or homemade slaw. Always, always maple baked beans. ALWAYS!!!
misfish Posted February 28, 2015 Report Posted February 28, 2015 (edited) What I like about fish crisp is it repels the oil.The coating does not soak up grease. You can also use it when baking fish. I prefer this method. Edited February 28, 2015 by Brian B
ketchenany Posted February 28, 2015 Author Report Posted February 28, 2015 Exactly what I do! Or double dip in the fish crisp. it worked for today. I'll try the rest of them, thanks.
TDunn Posted February 28, 2015 Report Posted February 28, 2015 it worked for today. I'll try the rest of them, thanks. Glad it turned out for you!
Roy Posted February 28, 2015 Report Posted February 28, 2015 If you want lighter, less greasy. try tempura.
123chadder Posted February 28, 2015 Report Posted February 28, 2015 What I like to do is dust the fillet in fish crisp, dip in milk/egg, then coat with panko bread crumbs and fry. Awesome exactly what i do...exactly!
123chadder Posted February 28, 2015 Report Posted February 28, 2015 my uncle used to own fish crisp....i still have lots of it!lol
123chadder Posted February 28, 2015 Report Posted February 28, 2015 panko is great,less greasy and nice and crunchy....even great cold
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