We were down at Islamorada this week and ate at Lazy Days. I ate the Hogfish Lazy Days style. It was probably one of the best fish dishes I have ever eaten. The fish was coated in Japanese bread crumbs with a Key Lime Butter sauce, scallions and tomatoes and parmesan cheese on top.
I have tried coating fish in bread crumbs before and have had minimal success. I would like to know how the best way is to coat fish in bread crumbs and how to cook it. Also, if I wanted to season the fish, do I season the bread crumbs before coating the fish?
I guess it would be easier to just ask if anyone has a recipe for bread coated fish.
I like to mix the Panko breadcrumbs with standard breadcrumbs and sometimes. I season that mix with whatever I’m feeling at the time. Cinnamon is a surprisingly good addition to fried fish breading.
I use a 3-part dredge system. First, I ALWAYS season the fish itself. Then, the dredge… dust in Big Spring Mill A No.1 seasoned flour, dunk in egg wash (season egg wash with salt, pepper and favorite hot sauce), then coat in plain panko bread crumbs. Fry at 350 degrees until GBD and then drain on wire rack. I line a sheet pan with paper towel and then lay a baking cooling rack on top of that. Let the fish drain for a minute or two, grab another beer (because you’ve been drinking since this process started, duh) and consume. I like to accompany my fried fish with some sweet Thai chili sauce. I’ve never been much a tartar sauce guy.
No matter how much it hurts, how dark it gets, or how far you fall…you are never out of the fight.
Bangstick got it right with the egg wash. I hadn’t thought about seasoning the egg though, I’ll have to try that. It cooks up well baked in the oven too if you don’t want to fry it.
ditto bangstick except for house (of) autry dredge and NO sweet anything on the fish this is the only way my wife wants me to cook flounder anymore:
this link is to a 7 year old post for shrimp cakes with chili lime sauce that is worth looking at, we have used it on fried fish with great results too
this is the only way my wife wants me to cook flounder anymore: