Thread: Spicy Fillets

I've got a nice little fish fry planned this Sunday and have got my breading figured out (homemade... I "double dip them". 1st in a combination of flour and black pepper. then in my egg wash. finally in my breading... I mix cornmeal, cayenne pepper, paprika, garlic salt, onion powder, white pepper and another dash of black pepper).

The only thing I can't decide on is how I want to soak the crappie while thawing. Normally I get them partially unfrozen in cool water, then transfer to white vinegar to finish the thaw... but I think I might try finishing the thaw in Frank's Red Hot Sauce. Has anybody tried that? Like? Dislike? Too Spicy? Let me know!!!!


Slab a Ganza

I think I'm also going to "expand people's taste buds" and surprise them with some Calf Fries aka Rocky Mountain Oysters aka Swingin' Beef aka Montana Tendergroins...