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<blockquote data-quote="BBQBluesMan" data-source="post: 124142" data-attributes="member: 1007">Coat fish in seasoned flour (salt, pepper, garlic and onion powder)Dip in egg wash (instead of adding milk to egg, add franks red hot instead)Coat in PANKO bread crumbs. Not the regular kind. Panko. I repeat. Panko. (panko absorbs less oil than reg bread crumbs and gets nice and crispy)Fry in oil that is 350 degrees and no less. Very important. Remember when you add a bunch of fish to a hot pan the temp will drop quite a bit. I get oil up to 375 degrees and then add fish. When you need to re-up, check temp and if needed wait until you reach 350 or higher.Eat fish with more franks red hot. Oh and buy a thermapen. Invaluable IMO. Use all the time for meats and checking oil, etc.<a href="http://www.bing.com/images/search?q=therma+pen&amp;view=detailv2&amp;&amp;id=266F7AA7F8F592917FD5EC9C4053CC1ADABB69A6&amp;selectedIndex=27&amp;ccid=OkPPaA1h&amp;simid=607997869345147603&amp;thid=OIP.M3a43cf680d61272d1ceca603adb9d122o0" target="_blank"><img src="http://tse1.mm.bing.net/th?&amp;id=OIP.M3a43cf680d61272d1ceca603adb9d122o0&amp;w=225&amp;h=300&amp;c=0&amp;pid=1.9&amp;rs=0&amp;p=0&amp;r=0" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>I also tend to favor any cornmeal based brand of fish breading (andy's Louisiana, shorelunch cornmeal, etc.). I coat fish in franks red hot and then coat in breading. Excelente.</blockquote>

[QUOTE="BBQBluesMan, post: 124142, member: 1007"] Coat fish in seasoned flour (salt, pepper, garlic and onion powder) Dip in egg wash (instead of adding milk to egg, add franks red hot instead) Coat in PANKO bread crumbs. Not the regular kind. Panko. I repeat. Panko. (panko absorbs less oil than reg bread crumbs and gets nice and crispy) Fry in oil that is 350 degrees and no less. Very important. Remember when you add a bunch of fish to a hot pan the temp will drop quite a bit. I get oil up to 375 degrees and then add fish. When you need to re-up, check temp and if needed wait until you reach 350 or higher. Eat fish with more franks red hot. Oh and buy a thermapen. Invaluable IMO. Use all the time for meats and checking oil, etc. [URL="http://www.bing.com/images/search?q=therma+pen&view=detailv2&&id=266F7AA7F8F592917FD5EC9C4053CC1ADABB69A6&selectedIndex=27&ccid=OkPPaA1h&simid=607997869345147603&thid=OIP.M3a43cf680d61272d1ceca603adb9d122o0"][IMG]http://tse1.mm.bing.net/th?&id=OIP.M3a43cf680d61272d1ceca603adb9d122o0&w=225&h=300&c=0&pid=1.9&rs=0&p=0&r=0[/IMG][/URL] I also tend to favor any cornmeal based brand of fish breading (andy's Louisiana, shorelunch cornmeal, etc.). I coat fish in franks red hot and then coat in breading. Excelente. [/QUOTE]

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