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fried white fish recipe?

Discussion in 'California Flyway Forum' started by Icastnblast, Aug 17, 2021.

  1. ibfowl

    ibfowl Elite Refuge Member

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    I like beer batter tempura style at times as well, but I use corn flour.
    The mustard deal is great for pickle juice brined fried chicken as well.:yes:tu
     
  2. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    Do you put a dash of paprika in your flour?
     
  3. ibfowl

    ibfowl Elite Refuge Member

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    Yes sir, and a little bit of Accent and a pinch of Cayenne depending on whose eating it.
     
  4. Swampy

    Swampy Senior Refuge Member

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    Great on Halibut and easy:

    Mayo (I add Sriracha Mayo depending on who is eating)
    Seasoned Panko (garlic/onion powder and Parmesan cheese to taste)

    Coat in mayo, cover well with panko really mashing it in and either pan fry with a small amount of olive oil or cook it on a BBQ using a mat and olive oil. Doing a batch with fresh halibut tonight for my parents and son.
     
  5. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    To paraphrase Will Greer from Jeremiah Johnson "You cook good fish, Pilgrim".
     
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  6. ibfowl

    ibfowl Elite Refuge Member

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    :l:l:l
     
  7. black&blueshoulder

    black&blueshoulder Elite Refuge Member

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    You guys don’t use an air fryer??

    Got a nice one a few days ago


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  8. Johnny Ringo

    Johnny Ringo Elite Refuge Member

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    Visited the Fishetarian over the weekend... and I am in total agreement that their fish n chips is on another level. Asked some questions while I was there. The fish is first placed in a beer batter, then rolled in panko and then fried in canola oil. I should have asked for the tartar sauce recipe, because that was some amazing sauce as well.
     
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  9. Icastnblast

    Icastnblast Elite Refuge Member

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    It must be a pretty light beer batter cause its not heavy at all.... thanks for the insight, will have to begin my experiments from there.
     
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  10. Johnny Ringo

    Johnny Ringo Elite Refuge Member

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    That's my assumption as well on the batter consistency. Anyway, this post and their fish has inspired me. I bought a cheap deep fryer that holds a little over a gallon of oil. Will be experimenting with some cod this weekend, so thanks for the post and leading me to the restaurant.
     

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