Down Home Fish Fillets - Don Elliott and Tadpole

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We carry a ziplck bag of this mix on the boat too

Take equal amounts of flour, Ritz crackers (crushed fine) Potato bud flakes, and corn meal. Add a bit of garlic salt, onion flake, Lowry's season salt, salt, & pepper, all to taste. For added zing, I was sent some Tony Chachere's Original Creole seasoning from the South.

Remove all of the brown stripe to get rid of stron taste.

Dip the fish in a mixture of equal amounts of egg and olive oil, then shake in a brown paper bag of the dry mixture. Fry in very hot oil of choice till golden brown. We like olive oil.
 
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