Post by ThePieMan on Mar 1, 2017 10:47:27 GMT
Had some catfish fillets (Pangasius) that needed cooking and I wondered lightly and not too seriously on the idea of "Kentucky Fried Fish" 
but decided that I wanted to get to know Ms Tarragon, just a little better so went looking for a deep fried fish seasoning recipe, all I found was quatsch! So I pulled out some candidate herbs, thinking, dill, tarragon, something lemony… you get the drift. Sniffed at each herb and spice and broad brushed them into strong week and necessary bases. This is what I came up with as a starting point. I'd be interested in any feedback, if you're so inclined. Cheers.
Fish Food Seasoning, FFS–A
Base
1/2 tsp Lemon Pepper
1/4 tsp Onion Salt
Herbs
1/4 tsp Dill
1/4 tsp Tarragon
1/4 tsp Parsley
1/4 tsp Lemon Balm (aka. Citreon Melissa)
1/8 tsp Marjoram
1/16 tsp Broad-leaf Garlic (aka. Ransons)
Spice
1/8 tsp Green Cardamom
Add to 200g flour, season with salt to your preference, or not and proceed as usual.
Alt: Make a dipping batter: beat the white of one egg to firm peaks; combine 50% of the seasoned flour with 1/2 cup of skim milk fold in the egg white, beat the yolk with 1/2 cup of skim milk; gently combine the yolk milk with the batter and adjust the consistency to around pikelet (flap jack) thickness; allow to stand for 20 min; stir gently and adjust thickness again if necessary. Dip the fish in seasoned flour and press moderately; than dip into batter; and drop gently into sufficient fat to float the fish and allow the pieces to cook.
Cheers.
but decided that I wanted to get to know Ms Tarragon, just a little better so went looking for a deep fried fish seasoning recipe, all I found was quatsch! So I pulled out some candidate herbs, thinking, dill, tarragon, something lemony… you get the drift. Sniffed at each herb and spice and broad brushed them into strong week and necessary bases. This is what I came up with as a starting point. I'd be interested in any feedback, if you're so inclined. Cheers.Fish Food Seasoning, FFS–A
Base
1/2 tsp Lemon Pepper
1/4 tsp Onion Salt
Herbs
1/4 tsp Dill
1/4 tsp Tarragon
1/4 tsp Parsley
1/4 tsp Lemon Balm (aka. Citreon Melissa)
1/8 tsp Marjoram
1/16 tsp Broad-leaf Garlic (aka. Ransons)
Spice
1/8 tsp Green Cardamom
Add to 200g flour, season with salt to your preference, or not and proceed as usual.
Alt: Make a dipping batter: beat the white of one egg to firm peaks; combine 50% of the seasoned flour with 1/2 cup of skim milk fold in the egg white, beat the yolk with 1/2 cup of skim milk; gently combine the yolk milk with the batter and adjust the consistency to around pikelet (flap jack) thickness; allow to stand for 20 min; stir gently and adjust thickness again if necessary. Dip the fish in seasoned flour and press moderately; than dip into batter; and drop gently into sufficient fat to float the fish and allow the pieces to cook.
Cheers.
