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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 3678228" data-attributes="member: 24583"><p>Guess I am way behind here, but will throw this out. Fresh fish I catch, fellet and let it soak in salt water while I am cleaning up the mess. I use one part flour and one part Shawnee's best self rising corn meal, ungodly amount of black pepper, a little salt, and a special seasoning.</p><p></p><p>Don't know what is in the seasoning. It is not made any more, company sold out to another and they do not make it but will not share the ingredence. My Mom gave me several containers of it before she passed away several years ago she found on sale I have frozen. Some kind of hot pepper stuff but have never been able to figure it out. When I shake it out into the flower/cornmeal black pepper and salt dry mixture to stir around, knowing it is potent stuff, I always have to cough. Wish I could find the recipe to make my own, I am getting short. I have tried, failed at even getting close.</p><p></p><p>OK pour off the salt water, put some fresh in a couple times to rinse the fish. Take out a piece at a time wet, dip it in a bowl with the dry mix to coat it and drop into the deep fryer after it is hot 325-350. Putting it in before it is that hot, it will wash off the batter, got to flash harden the moisture that has absorbed into it right off. (skillet would work also if it is almost smoking hot before you put it in.)</p><p></p><p>Number one, do not mess with it till it starts to brown and harden the crust. Works for me every time. Hope this helps you and anyone else who might want to try this method.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3678228, member: 24583"] Guess I am way behind here, but will throw this out. Fresh fish I catch, fellet and let it soak in salt water while I am cleaning up the mess. I use one part flour and one part Shawnee's best self rising corn meal, ungodly amount of black pepper, a little salt, and a special seasoning. Don't know what is in the seasoning. It is not made any more, company sold out to another and they do not make it but will not share the ingredence. My Mom gave me several containers of it before she passed away several years ago she found on sale I have frozen. Some kind of hot pepper stuff but have never been able to figure it out. When I shake it out into the flower/cornmeal black pepper and salt dry mixture to stir around, knowing it is potent stuff, I always have to cough. Wish I could find the recipe to make my own, I am getting short. I have tried, failed at even getting close. OK pour off the salt water, put some fresh in a couple times to rinse the fish. Take out a piece at a time wet, dip it in a bowl with the dry mix to coat it and drop into the deep fryer after it is hot 325-350. Putting it in before it is that hot, it will wash off the batter, got to flash harden the moisture that has absorbed into it right off. (skillet would work also if it is almost smoking hot before you put it in.) Number one, do not mess with it till it starts to brown and harden the crust. Works for me every time. Hope this helps you and anyone else who might want to try this method. [/QUOTE]
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