On Sat 29 Oct 2005 04:48:44a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>>>>
>>>>> Back to Chris wrote:
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>>>>>> hope it's
>>>>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>>>>> Zatarain's fish fry. Rice with cheese and bits of chopped
>>>>>>> broccoli and steamed Fordhook lima beans. Mrs. Dash garlic &
>>>>>>> herb seasoning.
>>>>>>>
>>>>>>
>>>>>> yum, looks good, jill. do you always garnish, or only for pics?
>>>>>> could go for some tilapia. i thought the fish w/ the spice mix
>>>>>> would have more color, though.
>>>>>>
>>>>> I should have sprinkled on some mild paprika for colour. Try as I
>>>>> might, I can't get it to look *brown* before it cooks through, but
>>>>> it's still crispy
>>>>
>>>> Would a higher frying temp help?
>>>>
>>> Probably not, Wayne. I did this on medium-high heat and it still
>>> looks pale. Tilapia falls apart very fast.
>>
>> If you wouldn't mind the flavor, a quick dip in buttermilk before
>> coating would cause more rapid browning. Also the sprinkle of
>> paprika.
>>
>>> When I batter and deep fry the
>>> pollock to make fish & chips there will be an appreciable difference.
>>> Gonna do some hush puppies then, too!
>>>
>>> Jill
>>
>> What sort of batter do you use on the pollock?
>
> Akin to Long John Silver's (a fast-food fish chain LOL)... flour, egg,
> baking powder, salt and water. I don't own a deep fryer but I have a
> 'wok pan' which should work pretty well if I only fry a couple of pieces
> at a time. Looks like there are 5 pieces of fish in the package. I'll
> have to make the fries and hush puppies first Wonder if I should
> batter and fry some sliced zucchini rounds too?

I stop at Long John Silver's every so often for a few batter fried shrimp
and hushpuppies. You know I have an aversion to zucchini, but deep fried
is one way I enjoy it. A restaurant I used to go to in NE OH had a really
delicious version of it. The cut the zucchini in sticks about 3-4 inches
long, then used a very nicely spiced/herbed breadcrumb coating instead of
batter. I think I liked these best.

As I sit writing this, it just dawned on me where my aversion to zucchini
came from. We never had it at home until I was in my teens. Then a
neighbor began gifting my mother with some from their garden. They let
them grow until they were so huge that the seeds were as large as pumpkin
seeds and the skins were tough. AFAIC, they were virtually inedible. Mom
would prep them by peeling, removing the seeds, then "stew" them as one
would yellow summer squash, but the taste was too "green" for me, as well
as bitter. Never got over it! :-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey