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Author Topic: My New Seafood Breading Recipe  (Read 1430 times)
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Al Mudhill
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« on: January 17, 2008, 12:13:36 PM »

I've never been a big fan of using cornmeal in my fish breading, it always seemed too grainy for my liking, so I generally stick with a basic flour/breadcrumb/cracker base, but I had some of my Hushpuppy Cornbread left over from the other night (went great with my deep-fried K3 Walleye) and decided I'd try that as it's already been cooked once and the cornmeal has been softened up.

Sorry I can't give exact measurements here (I never cook anything exactly the same way twice)
but basically I took a portion of the HPCB and added:
about 2/3 that much A.P. Flour,
a hand full of TownHouse Crackers,
a healthy shake of black pepper,
some Garlic powder,
a bit of wheat Gluten (just because I have it, it makes the A.P. Flour more sticky!)
a dash of Baking Powder. (Not Soda)

Blend in the food processor until coarsely ground
(Did I mention I'm deep frying some Jumbo Shrimp for lunch?  8) )

Sometimes it's OK to Double-Dip:
Dredged Shrimp in flour to coat
dripped Shrimp in Egg/Sour Cream wash (sour Cream is better than milk, it's thicker and holds tight)
dipped in HPCB mix
redip in egg/sour cream
redip in HPCB mix
Deep-Fried until they float and then just a few seconds more (I don't like undercooked Shrimp)

Results were even better than I had expected, light, very crispy breading without the grittiness I usually associate with cornmeal breading, and the peppers and stuff in the HPCB add a really nice flavor! Give it a try sometime... I think you'll like it! I'm sure it would be just as good used on your fave fish.

(I mix a little Sweet Baby Ray's BBQ Sauce, Horseradish, habanero sauce and lemon juice for a dipping sauce)


My Hushpuppy Cornbread Recipe:
Quote
Make Jiffy Cornbread according to directions on box but add the following:
¼ cup sugar
1 extra egg
heaping Tablespoon Sour Cream
tsp. baking powder ( NOT SODA)
½ cup whole kernel corn
½ cup chopped onion
½ cup chopped red & green peppers
if you like it hot & spicy add some chopped Jalapeno peppers too.

add a dab of shortening to a hot cast iron skillet, make sure it coats the sides of pan, now add cornbread batter and cook in oven at 15-25º lower than called for on box, and about 10 minutes longer
(cooking time/oven temps vary, if a toothpick inserted in the middle comes out dry it's done)
let cool slightly then flip it onto a plate, by add the batter to the hot skillet it won't stick and it gives the cornbread a crispy outer crust. it's like eating hushpuppies but without all the grease of deep frying!

Serve with fried fish & baked beans..maybe some fried Taters & Onions, lots of cold beer
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Rob_fishon
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« Reply #1 on: January 17, 2008, 01:27:56 PM »

Al
i will try your recipe this winter.

But my wife is the chef.

She got me to add parmesan cheese to the bread crumbs with some extra sizzle seaonings.

During cooking the extra parmesan melts helping to create the coating.


oh I'm hungry now.

 :Y
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Mike Clifford
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« Reply #2 on: January 17, 2008, 03:12:02 PM »

Al's recipe, with parmesan??
Holy smokes!

We're doing drumsticks tonight...I wonder if a variation would work.
 :S
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Al Mudhill
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« Reply #3 on: January 17, 2008, 03:47:08 PM »

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Al's recipe, with parmesan??
Holy smokes!


 :S Holy Cholesterol Batman! That does sound Tasty...don't it?
I still have some left-over HPCB and a chunk of really good Parm...Time to start gratin'  :H
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Mike Clifford
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« Reply #4 on: January 17, 2008, 04:07:59 PM »

Ya ever open the big mouth side of a jar of grated Parmesan and just open wide?

Not that I have or anything...just curious.
 :shh
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Al Mudhill
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« Reply #5 on: January 17, 2008, 06:16:26 PM »

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Ya ever open the big mouth side of a jar of grated Parmesan and just open wide?


I switched to REAL Parmesan a long time ago, give it a try some time, jarred stuff will never be the same!
Ever open a jar of Romano Cheese and take a big deep whiff?
Reminds me of my old H.S. Gym Locker!
How can anything that smells so bad taste so good? (a rhetorical question, I can think of at least one other thing with the same properties) 8)
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As nightfall does not come at once, neither does oppression.
In both instances, there's a twilight where everything remains
seemingly unchanged, and it is in such twilight that we
must be aware of change in the air, however slight,
lest we become unwitting victims of the darkness.
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