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 Posted: Thu Mar 26th, 2009 01:19 pm
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ebijack
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Mana: 
some of the board members asked me to post my batter recipe after trying it at the board meeting. sooooo....

this is a dry batter mix.  i dip the fillets in egg/buttermilk then batter and fry in clear frying oil. 50/50 mix of  zatarain's fish fri  http://www.samsclub.com/shopping/navigate.do?dest=5&item=370493

and crushed frosted flakes.  http://www.samsclub.com/shopping/navigate.do?dest=5&item=198642

for about $15 you have 2 dry gallons of batter mix.  for a bit of a bite i add cayenne pepper for how much heat you want to add.



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 Posted: Thu Mar 26th, 2009 02:44 pm
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carpazoid
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Mana: 
I had some of the nuggets an they were great.

The use of the cayenne is optional but at least a small pinch would be good. The heat would offset the sweetness from the sugar frosted flakes.




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Carpazoind, aka: Alex Vitek
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 Posted: Fri Mar 27th, 2009 06:10 pm
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Moose
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Mana: 
Tom, Those were some tasty fish that you brought in Wednesday.  I even tricked you into giving me seconds.:verybiggrin:

Good Fishing,  MOOSE



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 Posted: Sat Mar 28th, 2009 12:55 am
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carpazoid
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Mana: 
I mixed some up last night without the cayenne and Loretta liked it.

Next time I will add a touch of the pepper and see what her reaction is.




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Carpazoind, aka: Alex Vitek
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 Posted: Sun Apr 5th, 2009 10:59 am
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ebijack
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Mana: 
i forgot to mention, if anyone uses a dry batter. you'll endup with alot less batter falling off into your grease if you batter your fish, put them into a ziplock bag and put back into the fridge for at least 30 minutes. for some reason it really makes a difference.



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 Posted: Mon Apr 13th, 2009 11:51 am
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carpazoid
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Mana: 
We will let the pieces of fish sit for 30 minutes. It is as if the moisture from the fish goes into the dry batter and makes it stick to the piece like it is glued on.



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Carpazoind, aka: Alex Vitek
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 Posted: Thu Jun 18th, 2009 11:40 pm
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carpazoid
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Mana: 
After watching a show on the Food Channel a couple of months ago we have been experimenting with using Captain Crunch instead of the frosted corn flakes.



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Carpazoind, aka: Alex Vitek
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 Posted: Fri Jun 19th, 2009 09:23 am
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ebijack
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Mana: 
i'll have to try that!  thanks



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 Posted: Sat Sep 19th, 2009 08:49 pm
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ebijack
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Mana: 
your right alex... same taste as frosted flakes just a touch cruncher.. thanks!  took me awhile to run out my previous mix.  did the captian crunch tonight.  everyone agreed... now my 20 + yr recipe has now changed.



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 Posted: Sun Sep 20th, 2009 03:06 pm
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carpazoid
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Mana: 
Glad you like it.

Another one I thought of was crushed Rice Crispies.



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 Posted: Sun Sep 20th, 2009 09:44 pm
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Moose
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Mana: 
carpazoid wrote: Another one I thought of was crushed Rice Crispies.
Crushed Rice Crispies are great on baked chicken.  My mom used them a long time ago. Egg wash to make the Rice Crispies stick. Don't crush the Rice Crispies up too much. The bigger chunks make for crunchier and crispier coating.  I'm going to try the Capt. Crunch too.
Good Eating,  MOOSE



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