This is a print preview of "THE BEST WAY TO FRY FISH" recipe.

THE BEST WAY TO FRY FISH Recipe
by GARY ESTESS

THE BEST WAY TO FRY FISH

THIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 2 LB. RED FISH, TROUT, OR CAT FISH, ANY KIND IT WORKS ON ALL
  • 1 OR 2 PACK CRACKER CRUMBS
  • 2 TABLES SPOONS FLOUR
  • 2 TSP CHICKEN FAJITA SEASONING
  • 1/2 TSP FRESH CAMINO
  • ½ TSP GARLIC POWER
  • 2 EGGS, BEATEN
  • 1/8 CUP MILK
  • PEANUT OIL FOR FRYING

Directions

  1. ALWAYS PUT FISH IN A MILK PRODUCT FOR 1 HOUR, BEFORE FRYING TO REMOVE IODINE OUT OF FISH AND SEA FOOD.
  2. LAY FISH ON TRAY COAT WITH CHICHEN FAJITA SEASONING.
  3. PUT THE CRACKERS AND FLOUR INTO A FOOD PROCESSOR AND GRIND TO POWDER, ADD ALL SEASONINGS AND PUT IN ZIP LOCK BAG. MIX EGGS ADD MILK TOGETHER IN A ZIP LOCK BAG. THEN PUT FISH IN EGGS THEN CRACKER MIXURE, AND THEN FRY AT 300 DEGREES. WE USE ON A GAS BURNER A 1/8 TO 1/4 INCH STEEL PLATE UNDER THE PAN SO THE OIL WILL NOT BURN THE FISH WILL BE A LIGHT COLOR WE DON’T LIKE DARK COLOR COATING ON ANY THING WE FRY,.IT CHANGES THE TASTE TO MUCH. WE ALSO PUT FISH ON THE GRILL-A SMOKER AND THEN ON POOR BOYS.
  4. SMOKE ADD SO MUCH FLAVOR. ONLY ON THE grill-a.com SMOKER.