Boatdog
05-15-2006, 01:03 PM
I searched for "Fish and Chips" recipes for the last 3 years, and I did not find any matches. SO, I thought I would start a F&C thread to collect all of our best recipes.
The hard part for me has always been getting a crispy batter/breading that stuck to the fish, even when it is cut/bit while eating it.
Well, I finally found the crunchy, golden brown coating I was looking for in my Fish and Chip recipe. Tried this on a freshly caught Halibut yesterday, and was so impressed I thought I would share it, because I know I'm not the only one that likes a crunchy piece of golden brown fried halibut(yet moist and delicious inside)!
I use 2 pie pans to hold the dry ingredients:
1st pan: 1-2 cups flour, seasoned if you like.
In a bowl: 2 eggs, beaten with a splash of milk to thin.
2nd pan: 1-2 cups Panko*.
Fresh Halibut pieces (or whatever fish you use). Smaller/narrower pieces of fish will have more 'crunch' to them.
*Note: Panko is Japanese bread crumbs. It is a very unique product that is well worth stocking in your pantry. Most restaurants use them for breading food. Panko can be purchased at the grocery store next to the bread crumbs and seasoned flour mixtures. Larger quantities of Panko can be purchased affordably at Asian markets.
Roll moist (not wet) pieces of fish in flour until lightly coated.
Coat each piece of floured fish in the egg/milk mixture, then drain excess off briefly over egg pan.
Drop floured and egged fish piece into Panko crumbs. Completely cover fish with crumbs, press in until no more stick. Set them on a plate as you finish.
Fry fish pieces in vegetable oil at 360-375 degrees (do not overload the pot) until they float and are golden brown. Drain excess oil off over pot, then set on rack (or paper towels).
I was absolutely amazed at the quality of the finished product. Next time, I'll take some pictures!
The hard part for me has always been getting a crispy batter/breading that stuck to the fish, even when it is cut/bit while eating it.
Well, I finally found the crunchy, golden brown coating I was looking for in my Fish and Chip recipe. Tried this on a freshly caught Halibut yesterday, and was so impressed I thought I would share it, because I know I'm not the only one that likes a crunchy piece of golden brown fried halibut(yet moist and delicious inside)!
I use 2 pie pans to hold the dry ingredients:
1st pan: 1-2 cups flour, seasoned if you like.
In a bowl: 2 eggs, beaten with a splash of milk to thin.
2nd pan: 1-2 cups Panko*.
Fresh Halibut pieces (or whatever fish you use). Smaller/narrower pieces of fish will have more 'crunch' to them.
*Note: Panko is Japanese bread crumbs. It is a very unique product that is well worth stocking in your pantry. Most restaurants use them for breading food. Panko can be purchased at the grocery store next to the bread crumbs and seasoned flour mixtures. Larger quantities of Panko can be purchased affordably at Asian markets.
Roll moist (not wet) pieces of fish in flour until lightly coated.
Coat each piece of floured fish in the egg/milk mixture, then drain excess off briefly over egg pan.
Drop floured and egged fish piece into Panko crumbs. Completely cover fish with crumbs, press in until no more stick. Set them on a plate as you finish.
Fry fish pieces in vegetable oil at 360-375 degrees (do not overload the pot) until they float and are golden brown. Drain excess oil off over pot, then set on rack (or paper towels).
I was absolutely amazed at the quality of the finished product. Next time, I'll take some pictures!