Carefully add your breaded filet into the hot oil, fry for about 5 minutes, or until golden brown and crispy.Once oil is up to frying temperature, dredge your filet(s) first in the dry batter, coating thoroughly and shaking off the excess, then into the wet batter, again coating well and letting the excess drip off, then one last time back into the dry.Bring a pot of neutral oil (peanut, vegetable or canola for example) up to 375° F.Combine all the wet batter ingredients in one bowl or dish, and then all the ingredients for the dry batter in another bowl or dish. Once all your patties are formed, throw them in the freezer for at least 1 hour to firm up.
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