Frying Fish - A Better Way

[rps]

I intend this to aid those who want to fry fish, skinless chicken breast, thin pork chops, or green tomatoes. The teaching tool I am using tonight happens to be walleye. You want to wind up with something about 1/2 inch to one inch thick. For chicken breast that means you slice it horizantally and pound it flat.

After you have your item the right size, season it with salt and pepper and whatever extra spices you desire. For the fish tonight that meant I added Old Bay. Put the item in a baggie with a small amonut of flour and shake it up. Remove the item and shake off all excess four.

Crack an egg in a bowl and add two teaspoons of water. Use a fork to whip and blend. Dip the fish in the egg and coat all sides. Shake off all excess egg and roll the fish in panko bread crumbs to coat.

Place the fish on a wire rack and allow it to sit for an hour or so. That allows the flour/egg/panko to build a skin for the fish.

Heat a neutral, high heat oil in a heavy skillet to the shimmer stage. The oil should be about 1/4 inch deep. If it smokes it is too hot. Gently place the fish in the oil. Do not crowd the skillet. Fry to golden brown on one side. Turn the fish and fry the other side. Place back on a wire rack and move to a 150 degree oven to hold until all pieces are fried.

Fish and chicken prepared this way are perfect targets for hand made fruit salsa.

[Mitch f]

I love using Panko crumbs too. The one step I don't do is let it set for an hour on the rack before I cook it. I'll give it a try! Thanks for sharing!