Posted by Jay on October 26, 1997 at 09:03:27:
In Reply to: Re: Crispy non -fried Catfish posted by George on October 24, 1997 at 12:53:22:
: : I run a Dining Hall in New York City, and my clients
: : from the southern US are craving their comfort
: : food of Southern Fried catfish. However, the rest of
: : the student body are more concerned with the Fried
: : aspect of the dish and don't want any fried foods.
: : Does anyone have a recipe for a fish coating that will
: : cook in the oven, yet still come out like
: : "Crispy-Fried"? HELP!!!!
: : Thanks
: Hi Tom,
: I've got two words for you-
: Japanese Breadcrumbs
: the are inherently crunchy with a truly unique texture, just use standard breading technique and bake them on racks(othersise the bottoms get soggy)
: BTW, My next forum here wil be for folks in B&I feeding, I'll drop you a note when its up.
: TTYL
: George
We were using Panko (retail name) Japanese bread crumbs also we used Mrs Dash Crispy Coating Mix ($$$) thru a Healthcare food distributor.
We have lived in the South for over 30 yrs. There is one way those people will get comfort. 5 gallons of Veg oil at 350f
PLEASE REMEBER *Catfish does not and should not taste like mud.
If it ever taste like mud you can smile and say no thanks "cause you know better now".