Most places down south use a heavier
crust, sometimes almost like hushpuppy batter.
If biting into a hushpuppy, I'd be happy to find a shrimp
hiding inside but wouldn't be so thrilled to be served
the same item when paying for fried seafood.
So do cheap restaurants up here who like to sell lots of batter at
shellfish prices!
In some cases the breading can be tasty in itself, but
most of the time you get overcooked crust done in
overaged oil encasing protein of dubious quality and
sometimes dubious origin. I recall having dined in what
was then Halifax's poshest hotel and having the seafood
platter, the taste of whose shrimp breading I can stll
conjure up in my head across over 40 years. The scallop
breading was thinner and okayer, having soaked up some
tasty seafood juices, and the fish was okay if overcooked,
because I could peel away the breading. But those shrimp!
Title: Crunchy Coating for Chicken, Fish, or Pork
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
I'd say noes to everything but the starches and would
admonish one to use fine cornmeal unless one actually
likes the hushpuppiness. The cheese is a bad idea
unless it's the green can sawdust, which has no flavor
anyway, and the seeds and garlic will burn before the
coating is done. They might (might) go into a lighter
batter. Bryan Shipp just gave me a canister of JFC
sriracha sesame seeds, which might go well in a light
batter or breading.
COATING FOR 4 PORTIONS:
1 c coating mix
2 eggs
1/4 c flour
One would just as well do without the coating mix at all.
Recipe By: The Cook's Book of Uncommon Recipes
Bakery-Shoppe-L
? Looked pretty darn common to me.
... Texas is the deep fried weird thing capital of the world.
The Glaswegians might be inclined to dispute that.
https://en.wikipedia.org/wiki/Deep-fried_Mars_bar
Though some might appreciate having their onus lifted.
https://www.nytimes.com/2004/12/07/world/europe/ah- scotland-the-moors-the-braes-the-fried-pizza.html
http://news.bbc.co.uk/2/hi/uk_news/scotland/4564482.stm
[read the comments to this last].
Deep Fried Mars Bars
categories: snack, dessert
servings: 1 or 2
1 Mars bars or Milky Way bar
1 c plain flour
1/2 c cornflour
1 pn baking soda
milk or beer
oil for deep frying
Chill the chocolate bar in the fridge, but don't freeze it.
Mix the flours and baking soda. Add milk (traditional) or
beer (which gives a lighter result) until you get a batter
with the consistency of thin cream.
Heat the oil until a small piece of bread will brown in a
few seconds, but don't allow to smoke.
Remove wrapper from chilled chocolate bar. Coat completely
in batter. Carefully lower into hot oil and fry until
golden brown. Drain and serve, with ice cream or french
fries, if you're so inclined.
Sackville on food.com
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