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Post by deerhunter65347 on Apr 16, 2007 21:28:31 GMT -5
When you guys fry some thing up do you double or single batter. I like to use eggs and milk. then flour and dip then do it again this makes for some exceptional fried chicken. I do fresh tenderloins this way for a great fried tenderloin sandwich.
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Post by ohtrap on Apr 17, 2007 9:04:30 GMT -5
good suggestion and i'll have to give it a try . The one thing i do fry alot of is pork fritters, which is pork tenderloin that is cut into 1/2 thick pieces which are dropped into a gallon size baggie and flattened paper thin with a mallet. These pieces are then then dipped in a mixture of milk and egg then rolled in seasoned cracker crumbs. Drop them into a skillet of hot grease and cook till golden brown flip and repeat the process. drain on paper towles, salt em and enjoy.
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Post by deerhunter65347 on Apr 17, 2007 11:59:30 GMT -5
I used to use cracker crumbs but now i use flour and seasoning. It makes for a great sandwich. If you still use the craker crumbs go by some chicken in a basket crackers and crush till smooth as flour and double dip and fry. Best tasting tenderloin there is.
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Post by Sunshine on Apr 18, 2007 1:58:55 GMT -5
i always double batter everything i fry..it makes all the difference in the world i think i dip whatever im cooking in egg and milk too then the flour mixture, then the egg and milk again then the flour mixture..YUMMY
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Post by ohtrap on Apr 18, 2007 5:52:47 GMT -5
I will have to try it with the double dip method. I smash my crackers then run them thru a sifter so its almost flour like in its consistency.
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Post by deerhunter65347 on Apr 18, 2007 10:22:03 GMT -5
I am sure you will like it.
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Post by ohtrap on Apr 20, 2007 3:02:29 GMT -5
well i tried this last night on some tenderloin. I do have to say it was very tasty. Took a picture for a comparision of both the cracker and double battered ;D
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Post by deerhunter65347 on Apr 20, 2007 4:55:13 GMT -5
world of difference. It makes the tenderloin more moist than if you single batter. Dont ya think
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Post by ohtrap on Apr 20, 2007 5:43:20 GMT -5
it really does and the wife really like em and wants hers done that way from now on . myself ill stay with the cracker. i like the crunchy texture just my preferance ;D
karma for the hint deerhunter. thanks
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Post by deerhunter65347 on Apr 20, 2007 23:51:47 GMT -5
Your mighty welcome.
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Post by Sunshine on Apr 21, 2007 10:38:51 GMT -5
the one on the right looks YUMMY..lol ;D
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Post by ohtrap on May 3, 2007 9:50:28 GMT -5
one on the right is the cracker sunshine. I like the texture, reminds me of the Jackson county veal samwiches that we use to get at the laundrymat in Oakhill when i was a kid.
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Post by wheelers on May 3, 2007 21:57:24 GMT -5
Should work on fish also I'll give it a try. Looks great.
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Post by deerhunter65347 on May 3, 2007 22:45:45 GMT -5
The fish with cracker batter is great. I take my crappie filleas and do them um um good!
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