Fishermans Crispy Coating Food

YUMMY CRISPY BAKED FISH

Steps:

• Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
• In a separate bowl mix cornmeal or panko with all the seasonings.
• Dip fish fillets in the milk mixture and then in the dry mixture.
• Spray broiling pan with cooking spray or brush with a little olive oil.
• Place fillets on prepared pan and place pan under broiler 4 inches from heat.
• Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
• Serve with lemon wedges if desired.

FISHERMAN'S CRISPY COATING

Steps:

• In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)

Steps:

• Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
• Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
• Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
• Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
• Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
• Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
• Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

CRISPY FISH

Steps:

• Preheat oven to 425°F. Rinse fish in cold water. Coat moistened fish with seasoned coating.
• Place fish in 15x10x1-inch baking pan sprayed with cooking spray.
• Bake 12 to 20 minutes or until fish flakes easily with fork. (Do not turn or cover.)

FISHERMAN'S CRISPY COATING

Steps:

• 1. In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combined the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture.
• 2. In a large skillet, heat 1/4 inches of oil over medium- high heat. Fry the fillets for 5--7 mins. on each side or until fish flakes easily with a fork. Yield: 4 servings.

CRISPY COATING FOR FISH

Steps:

• Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.