Thanks Thanks:  0
HaHa HaHa:  0
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Broiled is Delicious

  1. #1
    Join Date
    May 2018
    Location
    Central Florida
    Posts
    19,115
    Post Thanks / Like

    Thumbs up Broiled is Delicious


    Broiled with Panko for fish or pork chops is the way to go. Broiled: In a plate w/flour coat fish/chop lightly, dip in a pie pan that has one egg stirred up w/1tbs of milk, lift out and let let egg wash drip well from filet/chop, coat meat in another pie pan with seasoned Panko (garlic salt or powder,salt, black pepper, cayenne or red pepper flakes, Thyme, or any other preferred spices) then place on on a wire rack in a baking pan, sprayed w/cooking spray. Turn on broiler. Drizzle melted butter over fish/chops place on top rack in oven. At the halfway point take pan out of oven turn fish/chops and drizzle with melted butter and return to oven. Fish takes 2-3 minutes per side (according to thickness), chops take 4-5 minutes per side. Look for when Panko crumbs just start to toast, some crumbs will be darkened, then they are ready to flip or remove from oven if they've already been turned. I place the left over Panko and flour in one gallon Zip-Loc bags, then keep them in the freezer for use when I broil again. It really saves on a lot of waste. Quick, moist, and delicious. Since I first started 90% of my fish/chops are broiled or baked not fried. Enjoy!
    Pass the "Sportsman Baton" on before you're gone, promote values for others to hunt and fish upon.
    Likes ArtyB LIKED above post

  2. #2
    Join Date
    Jul 2008
    Location
    East Tennessee
    Posts
    3,403
    Post Thanks / Like

    Default

    Broiled is healthier and quicker. I use the broiler for the fish tacos when I am in a hurry, and Panko is always a good coating for many proteins!


    Sent from my iPhone using Crappie.com Fishing mobile app
    Likes SpeckledSlab LIKED above post

  3. #3
    "G"'s Avatar
    "G" is offline Super Duper Moderator - 2012 Crappie.Com Man of the year & 2018 Crappie.com Decade of Exceptional Service Awards * Crappie.com Supporter * Member Sponsor
    Join Date
    Aug 2008
    Location
    Belden, MS
    Posts
    95,225
    Post Thanks / Like

    Default

    I do basically the same in my air fryer oven....which is really just a small convection oven....works great. Do shrimp the same way.
    I have spent most my life fishing........the rest I wasted.
    PROUD MEMBER OF TEAM GEEZER
    PICO Lures Field Rep
    Likes SpeckledSlab LIKED above post

  4. #4
    Join Date
    Dec 2005
    Posts
    536
    Post Thanks / Like

    Default

    I do a variation of your method except I substitute mayo instead of egg and milk wash. It gives food a coating which prevents the loss of moisture. I use it on any meat i.e.: chicken, fish, pork, scallops. Most of the time with fish I skip the bread crumbs and just cook the fish in some butter in a cast iron skillet or wrapped in aluminum foil on the grill.

  5. #5
    Join Date
    May 2018
    Location
    Central Florida
    Posts
    19,115
    Post Thanks / Like

    Default

    Quote Originally Posted by sparkie51 View Post
    I do a variation of your method except I substitute mayo instead of egg and milk wash. It gives food a coating which prevents the loss of moisture. I use it on any meat i.e.: chicken, fish, pork, scallops. Most of the time with fish I skip the bread crumbs and just cook the fish in some butter in a cast iron skillet or wrapped in aluminum foil on the grill.
    We've experienced no loss of moisture in our fish/pork chops, quite the opposite, the moist and tender, with a crunchy crust results are things we appreciate. We also cook the foil pack and light butter/oil methods, with the meats you listed, from time to time. This method was offered as a heathier, quicker alternative to frying. Although we also enjoy baked when it comes to fish or pork chops broiled is our first choice. Thanks for your reply.
    Pass the "Sportsman Baton" on before you're gone, promote values for others to hunt and fish upon.

  6. #6
    Join Date
    Jul 2018
    Location
    North Carolina
    Posts
    31,656
    Post Thanks / Like

    Default

    Oh that sounds yummy. Have to let the wife read that recipe. I catch’em she cooks’em.
    Likes SpeckledSlab LIKED above post

  7. #7
    Join Date
    Oct 2013
    Location
    TEXAS
    Posts
    20,811
    Post Thanks / Like

    Default

    Bake mine....everything else about the same ....yum yum
    sum kawl me tha outlaw ketchn whales

  8. #8
    Join Date
    May 2018
    Location
    Central Florida
    Posts
    19,115
    Post Thanks / Like

    Default

    Quote Originally Posted by Ketchn View Post
    Bake mine....everything else about the same ....yum yum
    We love baked also, especially if making “fish-in-a-sack” of parchment paper. Broiling just allows us to cook in 1/3rd the time without sacrificing taste, crunch, or juiciness. With all those deer on your “new forty”, I have a feeling we’ll be talking venison recipes real soon. lol
    Pass the "Sportsman Baton" on before you're gone, promote values for others to hunt and fish upon.

  9. #9
    Join Date
    Sep 2014
    Location
    Arkansas
    Posts
    1,424
    Post Thanks / Like

    Default

    hmmm, gonna dip em in flour, cover with mayo, one cook in butter, might as well fry em. hate to bust the ole bubble, but that is not making them more healthy
    Retired golf addict

  10. #10
    Join Date
    Jan 2014
    Location
    Texas //Bay City area
    Posts
    395
    Post Thanks / Like

    Default

    Try it on the copper sheets they sell aon TV and at WM...works great and no stick

Page 1 of 2 12 LastLast

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

BACK TO TOP