I have tried panko, bread crumbs, crackers, crushed corn flakes and other types of breading, but my favorite is a simple mixture of bisquick with a little Old Bay seasoning and sea salt. If you want a little kick to it, add some creole seasoning.
The end result with the bisquick breading is a golden brown deep fried fish that doesn't come out greasy and tastes great.
The recipe is quick and easy. Cut the fish into small chunks so they cook evenly and quickly. Three to four inches long and a couple inches wide.
To make cleanup quick and easy, I use three zip lock bags, and add a cup of flower to the first, three or four beaten eggs (egg wash) in the second and the mixture of two to three cups of dry bisquick (we don't use any water or milk with this recipe), salt and a couple table spoons of Old Bay. For spicy deep fried fish, add a couple table spoons (or more) of creole seasoning.
Place several pieces of the fish in the bag with flour and shake, then add them to the bag with the beaten eggs and make sure all the fish is coated. The egg coating will ensure the bisquick sticks to the fish. Place the fish in the dry bisquick and shake again.
The key to good deep fried fish is hot oil. I set my deep fryer at 400 degrees and once the oil is hot, add the fish that is covered with the dry bisquick. It only takes two to four minutes to cook the small pieces of fish. They will quickly turn golden brown, and the fish is done.
Place the fish on a couple paper towels and allow any remaining oil to drip off, salt, and after allowing the fish to cool for a few minutes, serve with a squeeze of lemon and homemade cocktail sauce (a tablespoon hot horseradish, 1/2 cup ketchup and 1 tablespoon lemon juice).
- Capt. Andy Martin
brookingsfishing.com and wildriversfishing.com
thank you for your interesting information.
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