Mayo instead of egg wash for razors?

Sweet Melissa · 07-19-2011, 05:29 PM

Thanks to a generous ifisher, we enjoyed some very tasty halibut tonight. When I was getting ready to prepare it, I noticed a recipe for chicken on the panko box . The recipe said to dip the chicken in mayo before breading it. So, I gave it a try with a couple pieces of fish, and liked the result enough to do the whole batch.

My dad ALWAYS did razor clams in an egg wash and then saltine cracker crumbs, but I'm wondering if this mayo trick might also work for them. Anybody tried it? If so, what were your results?

Sweet Melissa · 07-20-2011, 05:46 AM

So, hubby says he could 'definitely' taste the mayo, but it was still good. I don't know...I don't like the taste of straight mayo, and I couldn't tell except for a bit of tanginess. I'm thinking he came home, saw this thread on the screen, and it probably influenced his taste buds.

But he did say it was good. Still interested in how it would taste with the clams, though.

luv2steelhead365 · 08-14-2011, 08:05 PM

Have to try it!

Fishin'nut · 08-15-2011, 11:43 AM

Quote:

Originally Posted by Sweet Melissa

So, hubby says he could 'definitely' taste the mayo, but it was still good. I don't know...I don't like the taste of straight mayo, and I couldn't tell except for a bit of tanginess. I'm thinking he came home, saw this thread on the screen, and it probably influenced his taste buds.

But he did say it was good. Still interested in how it would taste with the clams, though.

For the clams, try dipping in egg then Panko and shredded Parmesan cheese mixed together. This is the best.

long_shot · 08-15-2011, 12:16 PM

I always used egg with mine. But something you might want to try, and is what I do know is to just roll them around in heavily seasoned flower in till they have a light light coat dusting them. Then get oil in a pan or deep fryer really hot and just as it starts to smoke throw thin in for 45 seconds or till they are just turning brown. Put on a plate with paper towels to catch the extra oil and let cool for 5 min or so. This works good on almost all seafood.

hamhock · 08-15-2011, 03:17 PM

mayo is a great binder with panko. any fish that tends to be a bit dry will moisten up very nicely. Be sure to season the mayo well (dill,lots of garlic, lemon zest, pesto) put whatever floats your boat. all you do is dip the fillet in mayo then dredge in panko. thow it on a greased tray, drizzle olive oil or melted butter on it and bake 425'. time depends on thickness of fish, estamate the thickest part and bake 10 -12 minutes an inch.
For shellfish i think mayo may be a bit thick. try dipping it in buttermilk with a few drops of hot sauce in it thin panko. it's light and the acid in the buttermilk will tenderize your clams. fry in a little oil, throw that on a bun with shredded cabbage, tartar sauce and red onion. serve with a few cold ones . Enjoy! Josh

MegaByte · 08-16-2011, 12:44 AM

Been eating fish and clams for over 50 years. The old school recipe for clams is the egg and milk wash then roll in saltine crakcer crumbs. Lately I have coated fish filets with mayo and then rolled them in the cracker crumbs. That is a tasty way to go. I love doing pan fry size trout that way as well as fillets of Coho. It seems to keep the fish more juicy.

Sweet Melissa · 08-16-2011, 05:40 AM

Quote:

Originally Posted by MegaByte

Been eating fish and clams for over 50 years. The old school recipe for clams is the egg and milk wash then roll in saltine crakcer crumbs.

I don't know if I could eat clams any other way than how my dad fixed them. Now that he's gone, I have some sentimental attachment to the egg wash and saltine cracker method.

I can see hamhock's point about mayo being too heavy for clams. I do like it for fish, though. My uncle used to BBQ steelhead and salmon with a coating of mayo, and it was mmm-mmm good!