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toddrhodes

Knows what a fatty is.
Joined
Feb 14, 2015
Location
South Bend
Not my best pic but I was more focused on the fish. The "chips" weren't really a priority either - these are just air-fried restaurant fries. Still good, but not exactly fancy.

But, I keep trying to find a dry breading I like on thin whitefish (pollock mostly). Local place makes a really great fish dinner but we can't get out of there for under $50 these days and while I am almost certain it's a cornmeal style breading, I have not been able to get close to replicating it at home.

Anywho, I decided to give myself a safety net in case this dry breading experiment failed (it did) and went with a decent beer batter recipe from Americas Test Kitchen. Turns out - it's the best fish I've made (top-right in pic). And I also have never done a beer battered fish where you dredge, batter, then dredge again. But it worked and made for a nice, crunchy, layered crust. So I'll be doing that again and... still on the lookout for a dry breading I like.
The 3rd piece in the pic was just dredge > batter > fry, no 2nd dredge step. That's how I typically do it, but will add that 2nd dredge in from now on.

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Looks good. ATK is usually pretty good when it comes to their recipes. I will give that one a try for sure. Where I live in New England we can get a very good fish breading that I use on onion rings as well. Sorry don’t have any on hand to get you the name. I will take a picture and post here when I can.
 
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