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<blockquote data-quote="You" data-source="post: 124147" data-attributes="member: 514"><p>Blue shore lunch (corn recipe, not at cashwise but at all dans) it the ticket after trying everything. Fry til golden brown. Really adds a nice texture to the fish (crunchyish) and the flavor isn't overwhelming (I want to taste my fish) used flour for years, WHOOPS. Brings little to the party vs corn based.</p><p></p><p>corn holds the fillet togother so nice compared to wheat based breadings. I don't soak my fish, but after thawing the fill-its they get rinsed thrice and a lactose free bath of 2% before the shore lunch. Holy geeze I need to set more fish out :-S </p><p></p><p>mercury shmercury</p></blockquote><p></p>
[QUOTE="You, post: 124147, member: 514"] Blue shore lunch (corn recipe, not at cashwise but at all dans) it the ticket after trying everything. Fry til golden brown. Really adds a nice texture to the fish (crunchyish) and the flavor isn't overwhelming (I want to taste my fish) used flour for years, WHOOPS. Brings little to the party vs corn based. corn holds the fillet togother so nice compared to wheat based breadings. I don't soak my fish, but after thawing the fill-its they get rinsed thrice and a lactose free bath of 2% before the shore lunch. Holy geeze I need to set more fish out :-S mercury shmercury [/QUOTE]
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