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Post by ECHIV on Aug 27, 2007 18:27:41 GMT -6
Before you roll your fillets in cornmeal, try letting them sit in a mixture of prepared mustard and Tony Cachere's spices. Mix A Tablespoon of Tony's in a cup of mustard and waller the fillets around in it until they are covered. Let it soak like a marinade and then roll em in the cornmeal. I learned this from a friend who was in the catering business.
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Post by thecoleman on Oct 28, 2007 22:17:14 GMT -6
if you like battered try this recipe
1 c. self-rising flour
4 tbsp. cold water or more, if needed
2 tsp. salt
4 tbsp. salt
2 egg whites and 2 egg yolks
1 or more lbs. filleted fish
Fry in oil until golden brown.
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Post by redmist on Oct 29, 2007 10:27:17 GMT -6
substitute beer for half of the water and you got some mighty tasty fish
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Post by thecoleman on Oct 31, 2007 16:44:48 GMT -6
yes beer batter is pretty good
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Post by ECHIV on Nov 7, 2007 21:49:11 GMT -6
I heard you need two cans of beer, one for the batter and one for the cook.
BTW, get some of the early fish, the late stuff might be cooked funny.
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Post by redmist on Nov 8, 2007 4:34:34 GMT -6
maybe more than one for the cook, and the last that gets cooked is definitely different.
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