That’s the same stuff I get at Wholesale Club in LondonWhere do you pick up that bucket of lard up
ThanksThat’s the same stuff I get at Wholesale Club in London
I've given this little tip before, but it's been a while since the last time so I'll give it again.Thanks to everyone that replied. Looks like I am going to give the Canola-oil a whirl for my next batch of fillets! Can hardly wait. Thanks again Walleyeman.
If I'm not deep frying it or pan frying it, it's going in the oven wrapped in tin foil (or possibly the BBQ) How I cook it depends on how lazy I'm feeling.I should send this thread to my doctor, I expect a similar response as @stomp 's last post above LOL.
Steaming fish ................... the nerve.
I've gotten away from deep frying lately and instead use a barbecue mat I got at Can-tire. For fish I dip the fillets in seasoned flour then in whipped egg white and finally in seasoned panko bread crumbs. I spray cooking oil on the mat and also on the fillets before I flip them. I heat the barbecue to 400 and they come out nice and crispy without the oil. TCIf I'm not deep frying it or pan frying it, it's going in the oven wrapped in tin foil (or possibly the BBQ) How I cook it depends on how lazy I'm feeling.
"everyones on a health kick" hilarious as they are eating fries from a chip wagon . And I'm not knocking Bev's I know Suzy very well. TCBev's fries in Simcoe many say she has the best been selling fries for many years always busy she told me she uses tallow or lard but says she won't tell to many as everyone is on a health kick anymore and might frown on it
Like I said, how I cook it depends entirely on how lazy I'm feeling . I've got lots of different ways stored away in my head on how to cook fish which includes many differing ways to season it. I've done the panko breading exactly as you described it, but usually I do it in a frying pan sprayed with an olive oil spray, sometimes I'll use just enough canola or vegetable oil to cover the center of the bottom of the frying pan then spread it around so the oil has covered the rest of the pan, then once the oil has heated up I'll add a tablespoon of garlic butter and cook it with that, periodically basting the fillet(s) or I'll put it in the oven and get the same result. Trick is never put the fish in the pan until that diluted oil/garlic butter is HOT. IF it doesn't sizzle when you put it in, it ain't hot enough.I've gotten away from deep frying lately and instead use a barbecue mat I got at Can-tire. For fish I dip the fillets in seasoned flour then in whipped egg white and finally in seasoned panko bread crumbs. I spray cooking oil on the mat and also on the fillets before I flip them. I heat the barbecue to 400 and they come out nice and crispy without the oil. TC
Is that the R & V Works Cajun fryer you have?I have a Cajun fryer and use beef tallow
I have the 8 5 gallon 3 basket fryer. The only Cajun distributor that I could find in Canada was bass proIs that the R & V Works Cajun fryer you have?
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