Crunchy Oven Fried Fish I Made It

Crunchy Oven Fried Fish

frankieanne 12 years ago
posted by Jo_jo_ba
Crunchy Oven Fried Fish
Very tasty. I used snapper and I kept the egg yolk because I didn't want to throw it out. I also baked it in a pan coated in olive oil as I wanted to cook some asparagus along side it. Turned it over after 12 minutes and cooked it for a couple more. Very nice recipe. Went back and got a second piece. :)
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mommyluvs2cook 12 years ago said:

Yummy! Great picture too! I'm on a huge red snapper kick right now, so I would probably use it too. Thanks for sharing with us ;)

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mrpiggy 12 years ago said:

That sounds like a great recipe. Nice photo. I have not had snapper in years. Those asparagus look really good, too Thanks for the heads up

I do have one question, though. You said you kept the yoke. What are you saving it for :)

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frankieanne 12 years ago said:

hehe Sorry. That did sound weird. I meant I mixed it up with the buttermilk. Just didn't use the white. Used the whole egg. :-D

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mrpiggy 12 years ago said:

I knew what ya meant. I was just being a SA. :)

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gkwillow 12 years ago said:

Next time I have buttermilk that I'm looking to use, I'm making this. The batter sounds deelish Frankieanne. And great minds - YES!

And mr p, I knew what YOU meant too... when you said yoke. That's something that cattle or other work animals wear, but not fish.. :O Fish in the frying pan or oven wear yolks. ;) justsozyaknow :P

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frankieanne 12 years ago said:

Hey, gkw, I actually used powdered buttermilk. I can't remember who told me about it - you? PSO? ML2C? I can't remember but whoever did - Thank You!! What great stuff. Feel free to take credit, whoever you were. :)
I just have to watch the expiration date. :-P

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mrpiggy 12 years ago said:

GK, GK, GK..........What am I going to do with you........I guess this is not only a cooking site, but a grammar site. Good for me. All who read anything I have to say can easily see that I need it. Thank you for publicly pointing out my many literary flaws. I can always count on you. I just give you way too much ammo : )

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gkwillow 12 years ago said:

mr p.... you are entirely welcome. After all, what are friends for?

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gkwillow 12 years ago said:

Hey Frankieanne...I know you can "make" buttermilk by adding vinegar or lemon juice to milk and letting it curdle, I'm wondering if that would work for this recipe...
I usually only have 1% milk in the fridge, do you think it needs to be whole so the fat content is high enough to work?

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wynnebaer 12 years ago said:

Gkwillow....I have used 1% milk making buttermilk with lemon juice and it works fine. Hope this helps.

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gkwillow 12 years ago said:

Yes, it does help, Wynnebaer. Thank you. :) I'll try that then! Just afraid that I probably wouldn't be able to use the entire container of the powdered buttermilk by its expiration date. ;-O

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wynnebaer 12 years ago said:

I've tried the powdered stuff and it never really worked out for me with anything....Read an article recently about how "powdering" it takes out stuff that makes buttermilk do it's thing for recipes.

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frankieanne 12 years ago said:

Hi, gkw. Sorry I didn't get back to you before. I had good luck with the powdered buttermilk on this recipe. It wasn't "thick" like buttermilk and it didn't seem like it would have had fat in it - although maybe it did. I have made buttermilk with milk and vinegar myself and had good results, so I don't see why you couldn't do that.

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lovebreezy 10 years ago said:

Another Review Here: Crunchy Oven Fried Fish By Jo_jo_ba

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