|
Western EC Iowa | Dry, wet, dry.
For fish:
1. Dry with paper towels, coat with flour and shake off.
2. Egg and milk mixture.
3. Final breading.
If using a batter, still start with step 1, then batter.
Make sure oil is hot enough and stays hot enough. I'd start dropping fish at 375-400. Big, thick pan to hold the heat and don't put in too much meat.
Edited by SamsDad 3/29/2015 19:28
 (image.jpg)
Attachments
----------------
 image.jpg (145KB - 191 downloads)
| |
|
Pan frying
