 Louisiana Fish Fry
is terrific stuff. If you'll remember, my sou vide project
led me to discover an old electric fry pan, unused and forgotten after
20 years. So when I saw those seafood seasonings I tried some on fish. Fried 'em in that skillet. Absolute amazing
taste. Splatter
free; almost no clean-up; controlled oil temperature.
Yesterday, the family requested BBQ chicken for dinner, so while they
frolicked in the sun I thawed some Purdue skinless thighs. The
outdoor
grill is broken, so I was going to oven bake; brush on the Sweet Baby Rays; then broil to a
fine turn.
But wait!
We loved the fish because the crust is exquisite; and because of the
even heat every piece is the same. That's when the
magic happened. What if I did the skinless thighs the same
way? So I did. And I was right!
This chicken is good. The crispy finish emulates fried chicken skin crunch, which is maybe the most
delicious thing in the universe after bacon. It was so good that,
before I brushed them with sauce, as per plan, I tested one piece in the oven.
The
sauce goo'ed up, and the result was nowhere near as good. I offered it as a dipping sauce, but nobody bothered. It was oohs-and ahs
from
the get-go. Afterwards, they hoisted me on shoulders, and paraded me around the yard before tossing me in a blanket. That's how I'll remember it.
Best invention ever.
You're welcome.
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By coinkidink I just tried that stuff last week. I've been messing with deep frying and wanted to try a variety of premixed batter concoctions to see if any rocked my taste buds.
ReplyDeleteI was dubious to find this is a dry coating like the classic Shake & Bake, not a liquid batter mix, but I gave it a try. My opinion: gack. Gritty, dry, and not even nicely seasoned. I'm sorry I wasted a good piece of fish on it. I threw the remainder of the pack away with extreme prejudice.
AMW
Don't feel bad AWM, not everyone can be a grommet
ReplyDeleteThanks, Rodger.
ReplyDeleteI just spewed tea all over my desk.
You're a grommet.
They're a grommet.
Grommets for EVERYONE!!!
Look, you do some great stuff in the kitchen and I always like these posts. I believe you posted way back between '07-'09 about ribs in the pressure cooker. At the time I was busy working on my smoker skills and had no use to try it - until last week. Too lazy to and short on time for the smoker. You were right about how great they are!
ReplyDeleteI used (your) rub and butchers string to tie baby backs like a crown roast and added some bbq sauce to the water. When done, slathered with bbq sauce and a few minutes under the broiler. Such an awesome technique. Keep up the good cook'n.
Juice is up for BA Sainthood
ReplyDeleteRead the ingredients. What the heck is in most of these "Fish Fry" products besides corn meal, salt and seasonings? There's hardly ever anything in that bag that you couldn't put together from scratch. It's not "magic".
ReplyDeleteLOL Rodger, but you are creative in the kitchen.
ReplyDeleteStu - baking soda and corn starch. Yeah, you can make your own, so effin easy.
ReplyDeleteIf you're making your own wet batter use club soda instead of water. The fizz makes the batter fry up light and fluffy with a nice crunch. Think tempura.
ReplyDeleteI haven't seen much good using club soda. The carbonation doesn't last very long. I find a good dose of baking powder will give me that tempura crunch.
ReplyDeleteAWM