Wednesday, September 24, 2014
This is not an actual recipe, but more of a step by step directive to a fish fry that you will make over and over.
We used catfish fillets, but you can use any fish you enjoy breaded and fried.
Fish fillets (we used catfish)
All purpose flour for dredging
Panko bread crumbs
egg beaten well
Milk (2 T. per egg used)
Old Bay Seasoning
Salt and pepper to taste
Rub your fillets with old bay seasoning. Set aside.
On a plate, mix some flour, salt and pepper together being sure its evenly distributed. Set aside.
Beat the eggs and milk together in another dish. Set aside.
Put some panko bread crumbs on another plate. Set aside.
Coat each piece of fish in flour thoroughly.
Next, dip flour coated fish into egg bath, then coat thoroughly with panko bread crumbs.
Immediately drop coated fish fillets into hot fryer. You may also bake them if you wish!
When the fish is a deeper, golden brown color, remove from grease and drain on paper towels.
You may salt fish as soon as it comes out of the fryer if you were light on the salt in the flour.
Serve with tarter sauce if desired. Enjoy the crunch!