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Fish Breading (Read 10855 times)

bloodnguts Ex Member	Fish Breading Apr 10^th, 2007 at 3:16pm	Quote Print Post
	When I fry fish at home, to make dry fish breading, such as Shore Lunch, stick to the filets, I roll the filets in scrambled egg. Works great. I don't want to drag eggs through Quetico, so I was wondering what you folks do to make your breading stick to the filets better. Just wetting the filets with water doesn't seem to work real well. Any ideas?


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PhantomJug Voyageur Inukshuk Offline Posts: 2857 Location: 1/2 way there Joined: Feb 12^th, 2003	Re: Fish Breading Reply #1 - Apr 10^th, 2007 at 3:27pm	Quote Print Post
	Try a thick concentration of powdered milk - work for us. Also, try mixing the shore lunch w/ cornflake crumbs. Shore lunch and other fish batters are so fine that they create balls of batter - as I'm sure you've noticed - mixing it with corn flake crumbs can keep it looser for more even coating.


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flpaddler Inukshuk Offline Posts: 929 Location: Florida Joined: Jun 23^rd, 2003	Re: Fish Breading Reply #2 - Apr 10^th, 2007 at 3:29pm	Quote Print Post
	This is what I carry (You need to *Login* or *Register* to view media files and links) not that I get to use it in the backcountry but it works great at home with just water. flp


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lotalota Inukshuk Offline Posts: 463 Location: MSP Joined: May 25^th, 2005	Re: Fish Breading Reply #3 - Apr 10^th, 2007 at 4:27pm	Quote Print Post
	IMHO, there is no fish breading finer (at home or in the bush) than Knife Lake Pete's fish fry recipe. I learned this from a friend of mine who used to visit Pete (on Knife Lake) when he was a kid. I've never found anything finer. Knife Lake Pete's Recipe 1.5 cups cornmeal (small grain, if possible) 1 heaping tbsp each of paprika, black pepper, garlic powder, and salt (can reduce salt, if you like). Mix in zip lock. Coat moist fillets in this. Fry in pan with butter flavored Crisco: (You need to *Login* or *Register* to view media files and links) The result: (You need to *Login* or *Register* to view media files and links)


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thebutcher Inukshuk Offline Posts: 503 Location: st paul Joined: Dec 30^th, 2004	Re: Fish Breading Reply #4 - Apr 10^th, 2007 at 5:12pm	Quote Print Post
	sitting at my desk eating an apple and an orange just doesn't seem appealing anymore. man does that look good! thebutcher


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PhantomJug Voyageur Inukshuk Offline Posts: 2857 Location: 1/2 way there Joined: Feb 12^th, 2003	Re: Fish Breading Reply #5 - Apr 10^th, 2007 at 7:05pm	Quote Print Post
	(You need to *Login* or *Register* to view media files and links) Aren't those Bass fillets? (kidding lotalota)


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Old Salt Inukshuk Offline Posts: 4871 Location: Crossville, TN Joined: Jun 17^th, 2004	Re: Fish Breading Reply #6 - Apr 10^th, 2007 at 7:09pm	Quote Print Post
	Don't ruin your fillets with oil and breading. Think outside the box. A healthy squirt of lemon and lime juice mixed with squeeze marjorine, plus Zatarains Blackened Fish Seasoning, or Paul Prudhommes Salmon Magic.


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arkansasman Inukshuk Offline Posts: 590 Location: Russellville, AR Joined: May 19^th, 2004	Re: Fish Breading Reply #7 - Apr 10^th, 2007 at 7:18pm	Quote Print Post
	Many, many years ago... An Old Sage of a cook with the same Initials (O-S) Taught a young whipper snapper of a tripper that breading as he knew it was obsolete... Fish could be transform into delectible fare by merely adding a bit of oil and a bit of butter into a non-stick pan and then gently place the white fillets into the mixture and add the smallest amount of your favorite spice... be it Cajun, lemon-pepper, or just a hint of sea salt and garlic. The flesh of the fish turned a wonderful white and was moist and flavorful beyond belief! I have since passed on the skill of cooking this way to others to enjoy, and to lighten the load of the food pack by reducing the amount of oil taken and cornmeal as well... I cook fish at home that way now... Pan seared Mahi Mahi... ahhhh Bruce


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TimA Inukshuk Offline Posts: 463 Location: Savage, MN Joined: Feb 12^th, 2003	Re: Fish Breading Reply #8 - Apr 10^th, 2007 at 8:16pm	Quote Print Post
	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


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lotalota Inukshuk Offline Posts: 463 Location: MSP Joined: May 25^th, 2005	Re: Fish Breading Reply #9 - Apr 10^th, 2007 at 8:58pm	Quote Print Post
	PhantomJug wrote on Apr 10^th, 2007 at 7:05pm: Aren't those Bass fillets?) Absolutely not! It was one of these: (You need to *Login* or *Register* to view media files and links)


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