Thread: Better Than Onion Rings - Bell Pepper Rings!

We still had 10 Bell Pepper plants from last years garden. I needed the 65 gal planter 5 plants were in for a Persian Lime Tree so I have a colander of peppers leftover . Anyway a few years ago I had Bell Peppers coming out of my ears and was cooking Crappie twice a week so during a weekday fry I tried this out, I always try at home before taking on the Road. Wow what a surprise! This is the improved version, improvements were needed to make the coating really stick but be tender too.



So slice course or thick, keep the bottom caps (their extra Bell Pepper tastin') and toss into AP Flour. I swirl them a bit every 2-3 minutes. You want to see the flour working as a desiccant drawing the water out of the cut edges forming a paste for the coating to stick to. I go at least 10 minutes or longer when cooking other stuff like the fish here. 2 eggs are used here more for a larger batch but I work a fork side to side in the eggs till the whites are completely broken down to water. Then I put about 1/2 cup real, fat carrin', Buttermilk. The fork is re-employed in the eggs while the Buttermilk clabbers the eggs a bit. Lastly I pour in a couple of tablespoons of Liquid Crab Boil.



If you let your fish soak first in the Drudge they pull a subtle flavor of Crab Boil into their flesh and after frying your mouth has just enough of the Crab Boil seasoning flavor to fill your senses. I fry the fish first and run them in the warmer while finishing the rest of the cooking. It gives the fish time in the dry heat to mellow even more. I use the left over Drudge for the Rings then toss in the Dredge leaving them in the Dredge for 4-5 minutes before frying. The flour - egg wash - fish fry trio really sets off a flavor Bomb in your mouth. The perfect dipping sauce is plain old Remoulade sauce!

Thanks for detailed post w/pictures. Definitely will be giving these a try along with the aft mentioned jalapeños.