Cracker 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 or beer).
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.