Red Mosquito

wease wrote:Deli ham is NOT a substitute

Balki wrote:

wease wrote:Deli ham is NOT a substitute

I agree, but if it's all you have....

wease wrote:

Balki wrote:

wease wrote:Deli ham is NOT a substitute

I agree, but if it's all you have....

Then do without.

tragabigzanda wrote:Lose the butter and olive oil. When you're frying a breadcrumb coating, you want an oil that can take a very high heat without smoking. Neither olive oil nor butter can do that, so you're not able to get your fat hot enough to make the coating bind to the protein. Also, stop mixing your flour and breadcrumbs, those go on separately. And understand that moisture is the enemy of frying.

1. Dry your fish chunks well with paper towels. Meanwhile, get your oil (I'd suggest vegetable oil or peanut) very hot over med-high heat. You're aiming for 375-400°F if you're using a thermometer.

2. Set up three separate bowls in this order: A) flour; B) a beaten egg; C) breadcrumbs, salt, and seasoning.

3. Dredge your dried fish chunks in the flour, shaking off the excess. Then dunk them in the beaten egg, again shaking off the excess. Finally, dredge them in the breadcrumbs & seasoning, again shaking off the excess.

4. Toss a small piece in the oil to make sure it's hot enough. If it is, it should start frying immediately.

5. Once it's hot enough, put some of your breaded fish in the oil, but be careful not to crowd the pan. Don't move them around at all, just let them sizzle for 2-3 minutes before flipping them over to fry the other side. Transfer to a paper-towel lined plate to dry.

6. Just be mindful that, if you're frying a large amount of fish (say, for 5+ people), you may wind up having to toss your oil partway through, wiping out the pan very well, and putting fresh oil in before your continue. This is because the smoke point of the oil is gradually getting lower as it's being heated, and if you keep working with the same oil it will start to smoke and burn your breadcrumb coating.

Happy frying.

E.H. Ruddock wrote:Lol