ketchenany Posted February 28, 2015 Author Report Posted February 28, 2015 my uncle used to own fish crisp....i still have lots of it!lol Now you tell us.
misfish Posted February 28, 2015 Report Posted February 28, 2015 my uncle used to own fish crisp....i still have lots of it!lol Rocky Madison is your uncle?
123chadder Posted March 1, 2015 Report Posted March 1, 2015 (edited) no,patrick burrows is...sorry,was... rocky created fish crisp,pat and a partner bought the company they sold fish crisp a while back Edited March 1, 2015 by 123chadder
PUMP KNOWS Posted March 1, 2015 Report Posted March 1, 2015 I got some free packs during the spring fishing show, nowI just need to catch a fresh fish to try it out on.
Big Cliff Posted March 1, 2015 Report Posted March 1, 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? I usually use vegetable but both the others will work.
ketchenany Posted March 1, 2015 Author Report Posted March 1, 2015 I usually use vegetable but both the others will work. Did you get up at 4 to try it lol
wdodgetruck Posted March 1, 2015 Report Posted March 1, 2015 Try using Brodie Pastry flour instead of flour . It makes for a nice fluffy batter.
Big Cliff Posted March 1, 2015 Report Posted March 1, 2015 Did you get up at 4 to try it lol I always get up early, someone has to let the rooster out to wake up the sun LOL.
thatleetboy Posted March 1, 2015 Report Posted March 1, 2015 Or if you prefer you can try this http://www.ontariofishing.net/fish-recipes/gerrittsbatter.html Gerritt Thanks for posting this.... We had a fish fry last night, the wife declares this the BEST EVER! Cheers
Gerritt Posted March 1, 2015 Report Posted March 1, 2015 Gerritt Thanks for posting this.... We had a fish fry last night, the wife declares this the BEST EVER! Cheers Your welcome, glad you guys enjoyed it G
dave524 Posted March 1, 2015 Report Posted March 1, 2015 I like using some fine corn meal in the mix, at one time I ate quite a few catfish, them I did straight cornmeal and seasonings after an egg dip.
Big Cliff Posted March 1, 2015 Report Posted March 1, 2015 Cajun style cat fish OMG it is so good. Sue and I both love almost any kind of fish but each one gets cooked differently. I think I have as many "tested" recipies for fish as there are types of fish LOL.
G.mech Posted March 1, 2015 Report Posted March 1, 2015 (edited) Try using Brodie Pastry flour instead of flour . It makes for a nice fluffy batter. x2. This is the easiest and best batter I've ever used. Mix Brodie's XX pastry flour and water (50/50) and your done. The guy at the local fish and chips store told me this secret recipe and I've never turned back. It's best to let the fillets sit for a couple of minutes after battering before you toss them in the fryer. Edited March 1, 2015 by G.mech
Big Cliff Posted March 1, 2015 Report Posted March 1, 2015 x2. This is the easiest and best batter I've ever used. Mix Brodie's XX pastry flour and water (50/50) and your done. The guy at the local fish and chips store told me this secret recipe and I've never turned back. It's best to let the fillets sit for a couple of minutes after battering before you toss them in the fryer. Always looking for a better recipe, this does sound good! I have to give this one a try but......
ketchenany Posted March 1, 2015 Author Report Posted March 1, 2015 I'll finish it for you . . . Anyone who needs and engine fixed must bring fish
Canuck2fan Posted March 1, 2015 Report Posted March 1, 2015 Coat fish a seasoned flour mix or dry fish crisp Dip in eggs with a bit of cold water Then bread with fish crisp or even powdered saltine crackers instead. The fish crisp in the first coat will give you the flavor, the powdered saltine crackers will give you a light crunch coating. NOBODY mentioned the most important step you MUST do when use a dry mix breading!!!! After you have it coated let the coating set and rest by layering in between wax paper and chilling for at least a half hour in the fridge. Doing this will change the way you think about dry mixes vs batters as a coating for fish. You will get a crisper more evenly browned product even using 3/4" of oil in a skillet. Just don't cool the oil down by adding too much fish at a time.
gaspumper Posted March 1, 2015 Report Posted March 1, 2015 We use the fish and chip batter mix you get at the bulk food barn.
ketchenany Posted March 1, 2015 Author Report Posted March 1, 2015 NOBODY mentioned the most important step you MUST do when use a dry mix breading!!!! After you have it coated let the coating set and rest by layering in between wax paper and chilling for at least a half hour in the fridge. Doing this will change the way you think about dry mixes vs batters as a coating for fish. You will get a crisper more evenly browned product even using 3/4" of oil in a skillet. Just don't cool the oil down by adding too much fish at a time. Yup you are so right on that one. My wife does that when she does veal scallopini or chicken.
Old Ironmaker Posted March 1, 2015 Report Posted March 1, 2015 There are so many batter and dry recipes I don't think I will live long enough to try them all. Culinary experts always use these 2 rules of thumb for the crispiest frying. Dry, wet, dry. You fill in the ingredients. The other is to have whatever you are frying at room temperature and pat as dry as possible before coating. I was turned on to Japanese Panko crumbs years ago but could never find then in grocery stores, I finally found them in an Asian grocery store in Hamilton. Most big box grocery stores regularly stock them now. Panko is double baked which results in a crispy result. Panko does well in a Microwave as someone already mentioned. Big Cliff your recipe calls for 1 cup of flour per pound of fish. My Diabetes specialist would ring my neck if I ate a cup of white flour for one meal. And my head would probably explode. I can still see my toes and almost other body parts and want to keep it that way as long as possible, chuckle, chuckle......
manitoubass2 Posted March 1, 2015 Report Posted March 1, 2015 If ya wanna try something different and refreshing, try just using flour to coat your fillets, then coat generously with seasoning salt. Fry in coconut oil.
Canuck2fan Posted March 1, 2015 Report Posted March 1, 2015 Big Cliff your recipe calls for 1 cup of flour per pound of fish. My Diabetes specialist would ring my neck if I ate a cup of white flour for one meal. And my head would probably explode. I can still see my toes and almost other body parts and want to keep it that way as long as possible, chuckle, chuckle...... No his recipe says 1 cup is enough to do 2.2 lbs of fish.... Also if you are eating deep fried fish and have a diet specialist of any kind they are not going to be happy unless you are living in Scotland, in which case they will serving a deep fried mars bar along with the fish and chips. LOL.
Old Ironmaker Posted March 1, 2015 Report Posted March 1, 2015 I stand corrected Canuck2fan, only 1/2 as bad. It's like saying I only drank 1/2 of a 40 pounder.
manitoubass2 Posted March 1, 2015 Report Posted March 1, 2015 I stand corrected Canuck2fan, only 1/2 as bad. It's like saying I only drank 1/2 of a 40 pounder. This made me chuckle. So true???
Bill Shearer Posted March 1, 2015 Report Posted March 1, 2015 I agree with all, re frying fish. My favourite was roll in flour/baking powder/corn meal mix, dip in egg wash, and fry in lard. Of course it's bad for you. So was the 2 or more beer that it took to accomplish the task! It's just the frequency/week or month that you do it, plus the amount of fish/beer consumed that becomes the issue. Moderation is the key. And I'd be willing to pick up any extra perch, whitefish that is available! lol
Old Ironmaker Posted March 1, 2015 Report Posted March 1, 2015 floatman55, Dry, dry and then egg wash? You will end up with fried egg on the fish, no?
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