Found a thread that says you do the usual double dip thing and then put the fish in the freezer. Evidently by freezing the fish, the batter will cook as it thaws ans stay on much much better. This is the first time we have been able to get well battered fish that tastes awesome. thought I would share.
Would have never thought of that. Here is what I do, and it works GREAT.
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Pat the fillet as dry as possible with a cloth or paper towel.
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Place in a seasoned coater (I use flour and creole seasoning). Pack it on with some force.
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Dip in a milk/egg mixture (mostly milk) quickly. Do not let it soak.
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Place in seasoned cracker or bread crumbs, or even corn meal. Lay it flat and pack it on with some force.
This works great. The trick is getting the fillet as dry as possible with the cloth, and pressing the flour and the cracker crumbs on. I make it a point to press the fillets nice and flat. I’ve done this for years.
Doing it this way makes it possible to actually put way too much breading on the fillet, to the point that it will remind you of a fish corn dog. Don’t get overly carried away with the thickness of the last step.
Works great with shrimp as well.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
I will have to try that as well, the freezer though works wonders for me. Even King Mackerel tasted like I had went to a nice sea food restaurant.
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How long do you leave it in the freezer? Just long enough for the batter to freeze or the entire fish?
just the coating