Aw come on now. I can’t even crack an egg but I can fry a fish and a yard bird 

I can fry them fine, but any kind of batter or breading peals off and stays in the skillet. And yes, I can crack chicken farts.

Most of the time I just pour yellow corn meal into a ziplock, throw the fish in with it, zip the bag very tightly , and shake it . 
 

I also use pre made fish fry breading like house autry or zatarains 

I read or saw somewhere that you really need to pat whatever you're frying dry, coat with a thin layer of flour, dip into whatever wet mixture - beaten egg, I guess - then dip back into whatever dry - crushed cracker, flour, corn meal or whatever. Let sit on a rack for like 10 - 15 min in a fridge. Then fry. I guess cold food fries better.

 

I don't fry much, but that's what I read FWIW.  

On 9/18/2022 at 7:15 PM, Darth-Baiter said:

We had this dish in Peru.  I reverse engineered it with some help from the internet.  I took a few liberties.

 

dang it is so good.  Peru is all about fusion food since it has been conquered all throughout history.  this dish is no exception.  its a delicious oddity.

 

Aji Gallina!!

 

 

Que bien. That looks authentic, nice job. I make it a lot cause the Gringa wife won't eat cau cau, which I really like. The key to that recipe is getting the aji amarillo/turmeric ratio right, and getting the right consistency with the crackers.

17 hours ago, padlin said:

I never had luck getting any type of coating to stick to fish or chicken when frying. I need to find a class somewhere that'll teach just what you want to learn.

After you coat them, wait about 15-20 minutes or so in order for the coating to set and settle. Any moisture on the meat will get absorbed by the breading/flour mixture (especially if you used a binder like egg or liquids like buttermilk) and help the coating adhere and remain stuck to the meat. ?
 

 

On 9/18/2022 at 9:04 PM, slonezp said:

Making chicken nuggets tomorrow. Sliced chicken breast is soaking in a brine right now.

Note to self

Use beer batter next time rather than crispy. Otherwise the chicken was flavorful. 

Don’t overthink it, shake then fry. Don’t bother with pat dry, the sack of meal will take care of that. Just drain the bag of fish and fill it with meal. I don’t like that thick wet batter like you get from Long John silvers anyway

 

I have used beer batter for chicken tenders and it was awesome. Fish just get the dry shake 

Do you use a skillet of deep fryer?

I do a lot of both. A wok is also excellent 

5 hours ago, Deleted account said:

Que bien. That looks authentic, nice job. I make it a lot cause the Gringa wife won't eat cau cau, which I really like. The key to that recipe is getting the aji amarillo/turmeric ratio right, and getting the right consistency with the crackers.

haha..i used white bread.

Im just messin. It looks awesome dude! 

LOL, that actually works well a a substitute. Let me hear you say quinoa...  

On 9/20/2022 at 7:45 AM, slonezp said:

Note to self

Use beer batter next time rather than crispy. Otherwise the chicken was flavorful. 

 

On 9/20/2022 at 7:57 AM, TnRiver46 said:

Don’t overthink it, shake then fry. Don’t bother with pat dry, the sack of meal will take care of that. Just drain the bag of fish and fill it with meal. I don’t like that thick wet batter like you get from Long John silvers anyway

 

I have used beer batter for chicken tenders and it was awesome. Fish just get the dry shake 

Made them with Zatarans Beer Batter today. What a difference!

Not sure how I got it in my brain but the other day I told the wife I wanted to make meatloaf. My first go round for meatloaf and it turned out great! No pics because I couldn’t wait to scarf it down. ?

Just made Greek night. This is the bomb diggity. Might be my fav I’ve made

 

 

Could use more chicken next time I think though

1 hour ago, slonezp said:

 

Made them with Zatarans Beer Batter today. What a difference!

What did ya make, chicken? 

Yep. Chicken strips. Beer batter much better than buttermilk batter. 

Nice! ? 

I think I have owned this blade 4-5 years.  I'm an American born Chinese dude, and have watched all my relatives use cleavers.  I never-ever liked them and favored the standard chef's knife.  I bought it on a whim.  I call it my 90% knife since it has really dominated my time since I bought the thing.

 

Chris Kimball and some lady named Dunlop gave this blade their seal of approval and prices skyrocketed.  what used to be $40ish..ballooned up to over $100.  I found one for $60 in a Los Angelos restaurant supply house that catered to Chinese Restaurants.  

 

it is my kitchen powerhouse and really sent a few good chef's knives into a drawer.

 

introducing 90%:  (I just sharpened it in the backyard)

 

 

First attempt at making kimbap, never made any kind of sushi before. I really messed up the first roll but these two turned out decently well.

 

So good. I love Korean food so much

here is tonight.  my wife's birthday is today and she challenged me.

 

Risotto.!!  I opted for a shrimp and fresh corn version.  

 

 

^^  That looks awesome ^^

Wow! I'm hungry now.

 

I've always thought that it'd be fun to fish with y'all, but it looks like eating with you would be just as fun. I'm impressed!

15 hours ago, Darth-Baiter said:

here is tonight.  my wife's birthday is today and she challenged me.

 

Risotto.!!  I opted for a shrimp and fresh corn version.  

 

 

Believe it or not I made risotto once. Although I just made the grain, the wife did all the rest of the recipe