October 31, 2011
Condiments, Dairy, Cheese,
Romano, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, No-Cook, Quick Meals, Hand Mix/Whisk, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Spices, Kosher Dairy more
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"This is a recipe I came up with after hosting many annual fish fries at our summer camp. The fish pieces need to be a bit wet for the coating to stick; we freeze everything we catch throughout the summer and at the end of the summer we thaw the fish, coat it with this recipe and deep fry it. I am asked for this recipe quite often. This is a nice light coating, similar to a flour dredge, but crispier. I hope you enjoy it as much as we do. If gluten intolerant make sure you are using gluten free all-purpose flour."
Mix all ingredients together in a large plastic bag.
Toss with fish fillets and deep fry until done.
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I didn't have romano cheese so substituted parmesan. Crust on our fish was so delicious! Fish was moist and it was a great meal. Had baked potatoes with parmesan and butter combo and snap peas to have with it. Delicious meal!
This coating was so good using haddock fillets. I will definitely make these again!
The coating makes the best tasting fish we have had in a long time! The coating was crunchy and the fish was juicy and delicious!
This coating was perfectly seasoned and tasted great on our fish. I will use this often for my fish fries.
I made up some of this to coat some fresh flounder fillets I got at the store. The fish was so yummy. It crisped up really good and tasted awesome! Another successful dinner for us and another great recipe to make again!
The secret is out now, this coating is great! My fish came out crispy and tasted so good. I will keep this on hand to use when we do fish again.