where are ya going in may Tim?    Jan

Has anyone tried taking Panko breadcrumbs into the field before?  That's all we use at home to fry up walleye fillets.  Dip the fillets in flour, then egg, and then seasoned Panko bread crumbs.  I like the powdered milk idea and might try that out with Panko crumbs in May.

Cheers,
TT

Bloodnguts try this ite for powdered eggs.
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Quote:
Although they aren't Snow_Dog's favorites, I think these eggs are absolutely tasty and wonderful:

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Egg Beaters work well as an initial coating.  A neighboring thread offers suggestions on bringing eggs, with little worry about spoilage. 

Cracker crumbs, spiced with pepper, salt, and garlic powder provides a crispy breading.  And it doesn't "ball up."  You'll like it - I guarantee!!

I thought about powdered eggs, but can't find the stuff anywhere.

This is a fine way to use some of that powdered egg crap, too.  On the very rare occasions I've messed with breading at all, I mix up some egg powder with water to dip the fish in before breading them.  It does help the breading stick much better.  Mostly I just bronze my fish (like blackening without the high heat), or else bake 'em (trout).

nice tip PJ.  (thick powdered milk)  would have never thought of it myself.  thanks.

Jan

PhantomJug wrote on Apr 10^th, 2007 at 7:05pm:

Absolutely not!  It was one of these:
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Well OS and Arkansasman that sounds mouth watering  . I occasionally make walleye or trout this way or add more seasoning to make blackened trout.


Bloodnguts, what we do to get the breading to stick better if I want a thicker breading is mix the breading with water (beer would be better--sometimes I'll bring a bottle of beer in a plastic container), rinse fillet in water, lightly coat fillet (shake in a bag) with flour or breading, then dip fillet in breading/water or beer mix. Make breading/water mix thin for lightly breaded or thicker depending on taste. You have to bring in a little extra breading or flour and of course the beer if you want beer battered.

Tim