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CrookedPaddler1
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I have been dredging my fish in a little shorlunch. Let them sit until they are gummy (flour has absorbed some liquid) about 5 minutes. Then dredge again in shorelunch batter. They will have a nice crunchy breading on them. This is the same technique used for fried chicken
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neutroner
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I have one ziplock with dehydrated eggs (Honeyville Farms). I put in the water to re-hydrate. Put fish in the bag and coat. In a second ziplock l have flour and spice or other coating. Move the fish from the egg wash to the coating. Works and tastes great.
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PortageKeeper
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quote Jackfish: "quote snakecharmer: "Nothing. After cleaning them, we just let the fillets drain. Next we throw them, a couple at a time, into a bag of fish breading. Then into the fry pan. Shorelunch sticks to the filets just fine."
What Snakecharmer said.
My question is, how is it that your fillets are so dry? Are you drying them with paper towel or drying them some other way? "
Same here. No eggs used. Just damp fillets tossed about in a gallon zip-lock of my favorite breading. Works much better than trying to do it without the baggie.
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snakecharmer
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Nothing. After cleaning them, we just let the fillets drain. Next we throw them, a couple at a time, into a bag of fish breading. Then into the fry pan. Shorelunch sticks to the filets just fine.
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ripple
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Dehydrated milk and dehydrated egg - rehydrated- dip
Shore Lunch with all kinds of other spices- dip
Dump into hot olive oil
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thinblueline
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At home I always roll my fish in scrambled egg to get the fish breading, like Shorelunch, to stick good to it. I'm not dragging eggs along on a wilderness canoe trip, so I was wondering what you guys do to get the breading to stick to the fish. Thanks for any advice you can offer!
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McVacek
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We use Cache Lake powdered eggs to help coat them. Works great!
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Jackfish
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quote snakecharmer: "Nothing. After cleaning them, we just let the fillets drain. Next we throw them, a couple at a time, into a bag of fish breading. Then into the fry pan. Shorelunch sticks to the filets just fine."
What Snakecharmer said.
My question is, how is it that your fillets are so dry? Are you drying them with paper towel or drying them some other way?
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NotLight
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To save weight, I just steam fish in a pan with about an 1/8th inch of water with some salt, a tiny bit of butter if I have it or olive oil, and sprinkle it with some basil or herb mix. No breading. The pan is way easier to clean, I don't have to lug along lots of oil and bread crumbs, and I don't worry my health. But, that doesn't really answer your question, and you may not like fish prepared that way.
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rupprider
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quote snakecharmer: "Nothing. After cleaning them, we just let the fillets drain. Next we throw them, a couple at a time, into a bag of fish breading. Then into the fry pan. Shorelunch sticks to the filets just fine."
This is what I do as well. Bring a ziplock bag with shorelunch, drop a couple fillets in, shake, fry.
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Savage Voyageur
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quote rupprider: "quote snakecharmer: "Nothing. After cleaning them, we just let the fillets drain. Next we throw them, a couple at a time, into a bag of fish breading. Then into the fry pan. Shorelunch sticks to the filets just fine."
This is what I do as well. Bring a ziplock bag with shorelunch, drop a couple fillets in, shake, fry."
thats what I do also
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yogi59weedr
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Dip in buttermilk. Into bag of seasoning. Out on tray let stand 15 min. Into oil. Nice crispy crunch
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