Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking

> I spent most of my life on the shores of Lake Erie, where huge
> amounts of lake perch and pickerel were always available. Mostly
> it was floured and fried or sauteed, and that's still my favorite.
> I do make a baked pickerel on occasion, though.
>

Breaded & pan fried pickrel and breaded & pan fried sole taste similar
to me. I also am close to a large fresh water lake where pickrel
abound.

This works well on sole when frying it.

@@@@@ Now You're Cooking! Export Format

Crunchy Coating For Chicken, Fish, Or Pork

poultry, tested

1 cup cornmeal
1/2 cup grated parmesan cheese
1/4 cup toasted sesame seeds
1/2 cup fine cereal flake crumbs
1 tablespoon garlic powder
1 tablespoon dry parsley flakes
1 tablespoon dry savory leaves
1 tablespoon crumbled dry sage
1 teaspoon salt
1/2 teaspoon pepper

Mix together well and store in jar with tight lid.

YIELD: about 2 cups of coating mix

For oven-fried chicken:

2 tbsp butter
2 tbsp oil
1 cup coating mix
2 eggs
1 tbsp water
1/4 cup flour

Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch
jelly-roll
pan is ideal) and place in oven until butter melts. meanwhile put
coating
mix in a shallow bowl. Mix the eggs and water and put in another
shallow
bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll
each
piece in flour, then dip in egg mixture and then coat thoroughly with
coating mix. Place each piece on baking pan then turn so that buttered
side
is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour
(turn
pieces after half-hour).

YIELD: serves 4 (one whole chicken or an assortment of pieces)

For oven-fried fish:

Use firm white fish and cut into serving size pieces. Proceed as above
but
bake at 450F for about 10 minutes or until fish flakes easily.

YIELD: serves 4-6 depending on size of fish pieces

For oven-fried pork:

Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30
minutes.

YIELD: serves 6


** Exported from Now You're Cooking! v5.66 **



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It's a simple question of weight ratios!

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