Quoting Michael Loo to Jim Weller <=-

Most places down south use a heavier
crust, sometimes almost like hushpuppy batter.

So do cheap restaurants up here who like to sell lots of batter at
shellfish prices!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchy Coating for Chicken, Fish, or Pork
Categories: Chicken, Fish, Pork, Batter, Cheese
Yield: 2 1/2 cups

PRE-MIX:
1 c Cornmeal
1/2 c Grated Parmesan cheese
1/4 c Toasted sesame seeds
1/2 c Fine cereal flake crumbs
1 tb Garlic powder
1 tb Dry parsley flakes
1 tb Dry savory leaves
1 tb Crumbled dry sage
1 ts Salt
1/2 ts Pepper
COATING FOR 4 PORTIONS:
2 tb butter
2 tb oil
1 c coating mix
2 eggs
1 tb water
1/4 c flour

Mix together well and store in jar with tight lid. YIELD: about 2
1/2 cups of coating mix

For oven-fried chicken: Heat oven to 400F. Put butter and oil in
shallow pan (10x15-inch jelly-roll pan is ideal) and place in oven
until butter melts. meanwhile put coating mix in a shallow bowl.
Mix the eggs and water and put in another shallow bowl. Put flour
in a third bowl. Rinse chicken pieces and pat dry. Roll each piece
in flour, then dip in egg mixture and then coat thoroughly with
coating mix. Place each piece on baking pan then turn so that
buttered side is up. Arrange pieces so they do not touch. Bake at
400F for 1 hour (turn pieces after half-hour). YIELD: serves 4
(one whole chicken or an assortment of pieces)

For oven-fried fish: Use firm white fish and cut into serving size
pieces. Proceed as above but bake at 450F for about 10 minutes or
until fish flakes easily. YIELD: serves 4-6 depending on size of
fish pieces

For oven-fried pork: Use thin pork chops. Proceed as for chicken.
Bake at 400F for about 30 minutes. YIELD: serves 6

Recipe By: The Cook's Book of Uncommon Recipes
Bakery-Shoppe-L

MMMMM


Cheers

Jim


... Texas is the deep fried weird thing capital of the world.

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