Chicken Fried Fish Food

FRIED FISH

Steps:

• Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
• Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS

Steps:

• Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
• Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
• Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

BATTER FOR DEEP FRYING

Steps:

• In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
• In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
• Add wet ingredients to dry and combine until mixed.
• Follow your deep fryer instructions for whatever veggie or meat you're frying.
• This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

CHICKEN FRIED FISH

Steps:

• 1. Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well.
• 2. Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
• 3. Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
• 4. Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking. Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds. The crust should be golden..Serve with herb tartar sauce.

" CHICKEN FRIED " FISH FINGERS

Steps:

• Put fish into a medium sized bowl.
• Cover with buttermilk; chill for at least 2 hours.
• Mix together flour, seasoning salt, and pepper in a large bowl.
• Coat each piece of fish in flour mixture.
• Set aside.
• In remaining buttermilk, add egg, mixing well.
• Coat floured fish in buttermilk/egg mix.
• Repeat step 4.
• Heat oil till hot but not smoking in a large skillet.
• Add fish six pieces at a time. Do not crowd fish.
• Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).