Thread: DOES your ketchup smile when it hits a crispy crappie ?

I got this from someone here.
We’ve been baking a bit of fish lately.
Word I got was pre-heat 500, 12 minutes or so, then flip over on hi broil for another 4 minutes or so. Been working for me! I like crunchy, and it’s been working.


Sent from my iPhone using Crappie.com

Originally Posted by J White

I got this from someone here.
We’ve been baking a bit of fish lately.
Word I got was pre-heat 500, 12 minutes or so, then flip over on hi broil for another 4 minutes or so. Been working for me! I like crunchy, and it’s been working.
Sent from my iPhone using Crappie.com

Interesting manipulation of temperature. I cook two things at 500 degrees, Domestic Duck and Pork Loin. Both respond very well to the high temps. The Ducks I prick with a sausage pricker (tool to remove air bubbles in the casing) in the breast area and cook breast side down. It fries the skin while rendering all that wonderful duck fat into the pan. Pork loins you must run a internal thermometer. Around 148 degrees you remove from the oven and cover with foil then a towel. Best pork loin I make in the kitchen. It will finish to 165 degrees on top of the stove. Mine is usually crusted in Mustard, Rock salt, & Crushed pepper corns.

Originally Posted by speckfinder

it is illegal to put ketchup on anything other than fried taters. If you put it on fish you prolly put it on burgers and dogs too.

For sure , mustard is an epicurean mistake ….just saying
The first whooper I ever ate about 50 plus years ago sold me on how a burger should be dressed and of course fried foods too….
I draw the line after that , no ketchup or catsup on my scrambled eggs or anything else ….
Well meatloaf likes it too, so that ain’t totally truthful either