posted on Jun, 22 2009 @ 01:27 PM
reply to post by easynow
I'm in the Food & Wine industry.....& I'm a big time foodie.
Simplicity is a beatiful thing man......
The key is to let it drip, b4 you fry it. Don't cake it on.....and not thick......but not watered down either....but more syrupy in texture.
Also, works best for white flat flaky fish even.....The best would be flounder. Bass, etc...
Make sure to fillet no more than 1/2 inch, otherwise your batter will burn b4 the fish cooks thru.
DO NOT use for Salmon or other oily fishes.....if you're going to fry up an ioly fish, I would suggest doing a dry rub. Spices decided to compliment
your palate....and definitely add a lil acidity....a bit a fresh lemon does the trick.
And don't go spending big bux.....simple pancake batter does the trick just fine.....
Let me know how it tasted!