Deep Fried Fish
Empty a package of Saltines
into a large ziplock bag, squeezing out the excess air as you zip it
closed. Using your palm and an unopened can of veggies pound the crackers,
using the can as a rolling pin to break them up (kids enjoy doing this
job). Continue crushing the saltines until there are no chunks bigger
than about 1/4 inch.
Now rinse the fish and pat
it dry, cut the fillets into nuggets (or fingers), and season the fish
pretty good with fresh ground pepper and garlic powder. Follow the steps
below to coat.
1. Roll fish in sifted flour,
shake it or pat it to remove excess flour.
2. Roll fish in an eggwash (2-3 eggs mixed with 2-3 tablespoons water
3. Roll fish in cracker crumbs.
Fry a few peices at a time
in peanut oil (other oils can be substituted) at least inch deep and
heated to 365 degrees. (I usually monitor the oil temperature trying
not to let it drop below 350; cooking too many peices at once will drop
the oil temp too much causing the fish to come out soggy.)
Cook until golden brown removing
fish to a paper towel to drain excess oil. Season the fish with a little
salt immediately and serve it up with a spicy cocktail sauce.