Nice!!! That has to be fantastic!Using Zaratrain's seasoned with lemon most of the time (no doctoring) but if pan frying slabs generally a Garlic & Herb mix plus very fine ground black pepper and canning salt. Canning salt crystals are flat, stick well to raw fish fillets. Deep frying, a buttermilk wash is used mid-coat but pan frying after seasoning the raw fillet I coat in AP flour, shake off excess, and let rest individually on wax paper. Once sticky a quick dunk in egg wash then off to my secret dredge, cake flour with ground mustard, ground bay leaf, ground thyme, ground cloves, fine ground black pepper, fine ground white pepper, fine ground red pepper, onion powder, & garlic powder (not a secret now). The fillets cook up in peanut oil, not enough to reach 1/2 fillet thickness, seasoned with thinly sliced onions & garlic (these are fried then discarded) till a good outer crunch is formed. I turn twice to get the super crust. Customarily afterwards these fillets are topped with crab meat, crawfish, course chopped up shrimp, all sauteed in butter, fresh squeezed lemon juice, and a bit of salt and black pepper. This coating holds extremely well in a warmer till all fillets are cooked. Better to not crowd in pan when cooking so steam from the other fillets don't soften the outside of ajacent fillets cooking. We will eat this over angel hair pasta. The fillets take on the taste of fried crawfish so that is always in the background while chewing.
I’m pretty sure Diners, Drive Ins and Dives is gonna stop by and film next time you’re cooking!
Sent from my iPhone using Crappie.com Fishing mobile app