On Fri 29 Jul 2005 03:55:26p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> 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

Thanks, Alan. These are helpful! To be saved and used.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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