"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-17-2011, 08:55 PM   #1
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Fried Fish

I have some lovely Pollack, and enough bacon fat to fry it in.

I'm thinking of shaking the pieces in a mixture of flour, corn meal, and panko then pan frying in the bacon fat.

Do you think this breading mixture would work well? Do you have a better idea?
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-17-2011, 08:59 PM   #2
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
What time is dinner? I think I can make it!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 03-17-2011, 09:49 PM   #3
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
I'll bring the tartar sauce!
__________________
spork is offline   Reply With Quote
Old 03-17-2011, 09:54 PM   #4
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
fyi: for future

season, dust in flour, dip in beaten egg, then in your breading mix.

also give cracker meal a try ... great on fish!
Robo410 is offline   Reply With Quote
Old 03-17-2011, 11:22 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by Zhizara View Post
I have some lovely Pollack, and enough bacon fat to fry it in.

I'm thinking of shaking the pieces in a mixture of flour, corn meal, and panko then pan frying in the bacon fat.

Do you think this breading mixture would work well? Do you have a better idea?
The mix sounds good and in bacon fat yes just perfect I'd bread but use some beaten egg to help it stick set it on foil then cover with anther piece of foil and press in the four, corn meal panko to help it set.and what time is dinner
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-18-2011, 12:22 AM   #6
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by Robo410 View Post
fyi: for future

season, dust in flour, dip in beaten egg, then in your breading mix.

also give cracker meal a try ... great on fish!
Thanks, Robo. That sounds good. I picked up some Mrs. Dash Original so I'll season with that. It sure smells good.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-18-2011, 12:55 AM   #7
Senior Cook
 
Join Date: Dec 2008
Location: Northern Utah
Posts: 108
Standard breading procedure is in order.
Flour: to help egg to stick
Egg wash: to help the breading stick
Bread crumbs: to add the flavor, texture, and cooking protection.

When you use standard culinary practices you get good results most every time.
__________________
Two things make every meal better. Pork Fat and Carbonation. It's that simple.
Dumpandstir is offline   Reply With Quote
Old 03-18-2011, 03:54 AM   #8
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Quote:
Originally Posted by Robo410 View Post
also give cracker meal a try ... great on fish!
Interesting, as in ground up crackers? Like some of those yummy stone-ground wheat ones?
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 03-18-2011, 08:53 AM   #9
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by Zereh View Post
Interesting, as in ground up crackers? Like some of those yummy stone-ground wheat ones?
Or the Ritz/HiHo/Georgia kind? Or even cheese nips...
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-18-2011, 12:14 PM   #10
Senior Cook
 
mrs.mom's Avatar
 
Join Date: Jan 2011
Location: Egypt
Posts: 212
Quote:
Originally Posted by Zhizara View Post
I have some lovely Pollack, and enough bacon fat to fry it in.

I'm thinking of shaking the pieces in a mixture of flour, corn meal, and panko then pan frying in the bacon fat.

Do you think this breading mixture would work well? Do you have a better idea?
I usually beat 1 egg and pour it on the marinated fish. Then I mix the fish with the egg properly. I then prepare a mix of flour, bread crumbs, 1/2 teaspoon ground white pepper, 1/2 teaspoon ginger powder and 1/2 teaspoon of hot chilli powder(optional). Then I dip the fish which is already coated with eggs in the bread mix. The frying oil should be very, very hot and very deep, then dip the fish in the oil and complete frying as usual. I discovered that there is no difference between dipping each piece of fish in the eggs or pouring the beaten eggs allover the fish. It gives the same result.
__________________
"What's For Dinner Tonight?" is my everyday question that I ask for myself.
mrs.mom is offline   Reply With Quote
Old 03-18-2011, 01:05 PM   #11
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by mrs.mom View Post
I usually beat 1 egg and pour it on the marinated fish. Then I mix the fish with the egg properly. I then prepare a mix of flour, bread crumbs, 1/2 teaspoon ground white pepper, 1/2 teaspoon ginger powder and 1/2 teaspoon of hot chilli powder(optional). Then I dip the fish which is already coated with eggs in the bread mix. The frying oil should be very, very hot and very deep, then dip the fish in the oil and complete frying as usual. I discovered that there is no difference between dipping each piece of fish in the eggs or pouring the beaten eggs allover the fish. It gives the same result.
Coating the fish (or even chicken) with flour first, followed by egg and then your crust mixture, the flour layer prevents the finished crust from falling off. Using egg first will, more often than not, cause the crust to separate and fall off from the fish/chicken/etc.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-18-2011, 02:00 PM   #12
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,729
Quote:
Originally Posted by Selkie View Post
Coating the fish (or even chicken) with flour first, followed by egg and then your crust mixture, the flour layer prevents the finished crust from falling off. Using egg first will, more often than not, cause the crust to separate and fall off from the fish/chicken/etc.
Nodding head, yup, yup, yup...^^^^^^
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-18-2011, 05:00 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,230
Send a message via Skype™ to taxlady
Thumbs up

Quote:
Originally Posted by Selkie View Post
Coating the fish (or even chicken) with flour first, followed by egg and then your crust mixture, the flour layer prevents the finished crust from falling off. Using egg first will, more often than not, cause the crust to separate and fall off from the fish/chicken/etc.
I've seen that happen. Now I know why. I always use the flour first because that's the way I've seen the best cooks do it. I have never had the problem.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-18-2011, 05:46 PM   #14
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,423
Season the fish before it hits the flour! Season the flour! Season the egg wash and season the breading! Now you're on track!

Craig
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 03-18-2011, 05:58 PM   #15
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Fried fish, French Style Green Beans, smashed baby red potatoes, Mrs. Dash & margarine.

OR,

Not make a mess in the kitchen and just poach the fish in Italian Salad Dressing, like Squirrelly Shirley taught me.

SQUIRRELY SHIRLEY’S POACHED FISH

1# Firm fish chunks
Italian Salad Dressing

Poach low & slow.

The vinegary taste of the dressing boils off and you’re left with all those spices. Mmmmmmm.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-18-2011, 11:13 PM   #16
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i'd fry those suckers, worth the mess. poached fish is pretty bland for me.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 03-19-2011, 01:16 AM   #17
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Fried Fish played a big part in my youth, we ate traif but Mum never fried it in bacon fat allways maizolla corn oil.
Fresh fish arrived at our local Market Town on wednesdays,Mum would buy fillets to eat hot that night and coat and fry bone in steaks to be eaten cold the next day with salad, the flavor of cold fried fish is wonderfull
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-19-2011, 02:56 AM   #18
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Ps we used medium Matzo meal as the crumb.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 04-01-2011, 12:58 AM   #19
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
May I suggest dusting the fish with fine semolina instead of flour, we found that it gave a slightly more crunchy furnish but more importantly, we could stack the fish on trays without fear of it sticking together
__________________
https://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 04-01-2011, 04:44 AM   #20
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,549
Zhizara, If you want to avoid the mess I would suggest you bake the fish in a hot oven, 425 for about 10/20 mins depending on the thickness of the fish. Melt some butter in the baking pan and pour half of it in some crushed cracker crumbs then dip the fish in the ramaining butter to coat them. Put the buttered crumbs on top of the fish and pop it in the oven. The only drawback to this recipe is that it is so quick it cuts into the cocktail hour.
Aunt Bea is offline   Reply With Quote
Reply

Tags
fish, fried

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.