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Ran low on ingredients to make something to pitch the fillets into before baking them :banghead
opted for 2 small bags of crushed potato chips tossed into the dwindling mix bag.
turned out quite tasty and even went well in tacos the second time around on the left overs day two ... :cheers2
why not right ?
KABOOM is the word :highfive
You never seem to fail at making me hungry first thing in the morning. :Rofl It's even easier now that I'm doing intermittent fasting.
Looks might tasty Ketchn.
Good idea. While doing our monthly trek for groceries yesterday AM we noticed prepackaged crushed corn flakes for sale to use as a fryer coating. We sometimes use Saltine crackers we pulverize in a food chopper to coat fish and chicken.
Sounds awesome
Are you egg washing the fish first or something else to help the chip meal stick?
Great choice/concept! = "Chip off the ol' BLACK"! KABOOM!:highfive
u2s
one egg from the chicken coop broke over the bowl of fillets and massaged into them , the left over egg wash in the microwave for the doggy and in for the win :RoflQuote:
Originally Posted by rojoguio
Happy dog there
Makes me wanna buy some Ipswich full belly clams and do some frying,,,,
Paula, John Godwin's wife, likes Cool Ranch Dorito crushed up in the batter.
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Sounds interestingQuote:
Originally Posted by Southern Chuter
Ok, so I finally got around to trying this Mr Kaboom and used UTZ Crab Chips to make it. I really regret not trying it sooner! Not knowing how it would turn out I fried Oysters & Shrimp to support the hunger pains just in case I had a flop. Thank you for posting as the fish went first! I didn't take pictures but here are the chips I used. I add 2 Tbls of Zatarain's Liquid Crab Boil to my egg washes, allowing the fish in the egg for 5-7min before breading. One Monster KABOOM for this one.
Attachment 436873
Sounds awesome
Man I haven’t had those Crab chips in a coons age! They were a favorite when I was stationed at Ft. Bragg.
sounds divine my friend .....yumQuote:
Originally Posted by rojoguio
Betcha can't eat just ONE!!:RoflQuote:
Originally Posted by rojoguio
Circa(1963):- Irving Lahrheim(Burt Lahr) aka Cowardly Lion Wizard of OZ
I open a bag and next thing you know, 1/2 is gone. UTZ was in the Farmers Market booth up in Pennsylvania adjoining my wife's booth back in the 60's. They brought in very large tins of potato chips and sold them to the visitors and shoppers. They arrived in Louisiana by way of purchasing Zap's Potato Chip company. So now UTZ is cooked and distributed over here on the MS Gulf Coast (less than 2 hour drive from the plant).
will trade you for some fresh corn chips is my native American name :RoflQuote:
Originally Posted by rojoguio
A cooking Macgyver.
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I didn't get this at first but busted a Big Grin :biggrin once I did. I'm just slow sometimes..........will ship you some if you ever want. You have put quite a few fish in my boxes since studying your post / lessons.Quote:
Originally Posted by Ketchn
ive heard of ritz crackers in the batter too.
CheezIt makes everything better
Cheesy crappie fillets. Hmmm
I have never heard of using chips but dang now I am hungry and want to try it!
OH, I just had to do it again with slab Crappie. This time they are served over a bed of Egg Noodles with Hollandaise sauce and Black Pepper. I don't know why but just a little black pepper really brings out a egg noodle. That's a full size sheet pan. Recliner Time!
Attachment 439461Attachment 439462
Looks awesome
those crab chips seem like the perfect ones to use but not in this area so will have to do doritos' regular as they would give it some zest. but really when out of crumbs or panko use mashed up crackers of any ty[e.
what temp and how long in oven
looks great
they have them in either schnucks or dierbergsQuote:
Originally Posted by hdhntr
The Slabs were baked at 350 for 20 minutes with the fan on (Convection). Judging from the browning of the chip crust I would not go over 350 degrees. Chips may over brown before fillet has lost the proper amount of water. You may need another 8-10 minutes without Convection for big fillets. Watch for the water bubbling in the cracks of the fillets. Good sign they are about done.
small fillets seem a bit dry at 350 in a regular oven for 20 minutes , medium fillets are close to perfection at that temp and time and large fillets seem to be crispy outside and done inside but very very tender and crumbly .
now mind you cooking fools this about that , ovens vary a bunch and so does cook ware , black pans are different than stones and aluminum is different than those 2 as well .
and stoves are all over the map too, so it will be somewhat of a experiment to find out what is perfection in your kitchen .
just fyi ....
I bake all my fish on wire racks so cooking is even using the fan. They will be wet on the bottom center if I use parchment and cookie sheet. Ketchn is correct that initially you just have to do it and make judgement calls as to the adjustments as needed.
Those tacos look good!
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