MICKEY PORTER'S DEEP FRIED FISH
INGREDIENTS:
2 cups plain flour
2 cups plain yellow cornmeal
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 egg, beaten
1 teaspoon garlic powder
1 gallon vegetable or peanut oil 1 can (12
oz.) evaporated milk
1 quantity, fish or your choice 1/2 cup
white wine (optional)
OPTIONAL RECIPE
DREDGE INGREDIENTS:
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 cup corn starch
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
DRENCH INGREDIENTS:
2 eggs, beaten
1 tablespoon Old Bay seasoning
1 teaspoon Louisiana Hot Sauce
Heat oil in fish cooker to about 350 degrees. Beat 1 egg and mix with
1 can of evaporated milk and 1/2 cup white wine. Mix all dry
ingredients in a large shallow pan. Dip fish into egg/milk/wine
mixture and allow excess to drip off. Coat fish with the dry
ingredients and fry in oil until golden brown. When fish float to the
surface they will usually be done and golden brown. Allow to remain in
the oil until the desired color is obtained. Remove from oil and drain
on paper towels. Serve with slaw, French fries, hush puppies, sliced
sweet onions and a good cold glass of fresh lemon tea.
Note: You can substitute Autry's House of Seafood Mix if its
available in your area for both the dry and wet ingredients. It makes
an excellent coating/breading for seafood. Place seafood breader in a
one gallon zip lock type bag and place several fish in bag and zip close and
shake around awhile and fish will be perfectly coated!
Recipe and comments from Mickey Porter February 13, 1999.
