1) Defrosted four fish filets labeled as Flounder, but I guess you really don't know what you're getting when you buy fish these days.
2) Coated the filets in a pre-seasoned corn meal flour made by Zatarains.
3) Dipped the flour-coated filets in egg whites, thoroughly beaten with a tsp of lemon juice added-- and this I believe was the undoing of my meal. The recipe for crispy baked flounder called for grated lemon zest, but all I had was lemon juice.
4) Dipped the twice-dipped filets into a third mixture of crushed fried french onions, tortilla chips, crushed garlic, dried onion bits and parsely.
5) Place the tripple-dipped seafood products onto a oil-slicked pan and bake them for 15 minutes at 400 degrees.
6) After 15 minutes, I had four breaded globs of seafood product.
7) I baked the fish for an hour at 450 - 465 degrees, trying to get the seafood product to firm and flake like fish should. The coating was slightly burned-- but only slightly because I kept checking on them.
8) The seafood product never really firmed and flaked like fish is supposed to. I ate some of it, threw the rest away and ate some oodles of noodles with cheese and fresh crushed garlic added.
9) Washed it down with strawberry lemonade.
Sounds like a pretty good recipe, sans the lemon juice.
I think the 450 degrees was probably way too hot.
The strawberry lemonade was good though?
1) Defrosted four fish filets labeled as Flounder, but I guess you really don't know what you're getting when you buy fish these days.
2) Coated the filets in a pre-seasoned corn meal flour made by Zatarains.
3) Dipped the flour-coated filets in egg whites, thoroughly beaten with a tsp of lemon juice added-- and this I believe was the undoing of my meal. The recipe for crispy baked flounder called for grated lemon zest, but all I had was lemon juice.
4) Dipped the twice-dipped filets into a third mixture of crushed fried french onions, tortilla chips, crushed garlic, dried onion bits and parsely.
5) Place the tripple-dipped seafood products onto a oil-slicked pan and bake them for 15 minutes at 400 degrees.
6) After 15 minutes, I had four breaded globs of seafood product.
7) I baked the fish for an hour at 450 - 465 degrees, trying to get the seafood product to firm and flake like fish should. The coating was slightly burned-- but only slightly because I kept checking on them.
8) The seafood product never really firmed and flaked like fish is supposed to. I ate some of it, threw the rest away and ate some oodles of noodles with cheese and fresh crushed garlic added.
9) Washed it down with strawberry lemonade.
You should not have baked them. But if baked that really was too hot
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1) Defrosted four fish filets labeled as Flounder, but I guess you really don't know what you're getting when you buy fish these days.
2) Coated the filets in a pre-seasoned corn meal flour made by Zatarains.
3) Dipped the flour-coated filets in egg whites, thoroughly beaten with a tsp of lemon juice added-- and this I believe was the undoing of my meal. The recipe for crispy baked flounder called for grated lemon zest, but all I had was lemon juice.
4) Dipped the twice-dipped filets into a third mixture of crushed fried french onions, tortilla chips, crushed garlic, dried onion bits and parsely.
5) Place the tripple-dipped seafood products onto a oil-slicked pan and bake them for 15 minutes at 400 degrees.
6) After 15 minutes, I had four breaded globs of seafood product.
7) I baked the fish for an hour at 450 - 465 degrees, trying to get the seafood product to firm and flake like fish should. The coating was slightly burned-- but only slightly because I kept checking on them.
8) The seafood product never really firmed and flaked like fish is supposed to. I ate some of it, threw the rest away and ate some oodles of noodles with cheese and fresh crushed garlic added.
9) Washed it down with strawberry lemonade.
My friend, that sounds like a recipe that could win you an invite to Food Networks "wost cooks in America" show.
dude, first, you dont need to tripple flour fish. if you are going to do something like that FRY IT. And with fish if you want that kind thick batter, use a liquid batter like fish and chips.
nest time, dust with flour, then dip in your egg the go into your crust.
get your skillet HOT on the stove, and preheat the oven to 350. then drop the fish in the hot oiled skillet, leave it alone until it loosens, flip the stick in the oven for no more than about 10 minute
AND NEVER NEVER NEVER CHECK AND RE-CHECK THE OVEN!!!! you are just reducing the heat and killing your food!
__________________ If I do something stupid blame the Lortab!
Jerymn, it sounds like you are not any better with your cooking than you are with your politics! JUST KIDDING!
It appears you know far more about cooking than I do, so why should I say anything. Don't know how to cook and don't want to learn at this stage of the journey! And another thing, I NEVER, EVER say anything about my wife's cooking! She's the best, and if she wasn't I know better than say anything.
Been Thinkin
__________________
"From the time you're born, 'til you ride in the hearse, there ain't nothing bad that couldn't be worse!"
LIFE: Some days you're the dog and some days you're the hydrant!
I have ... Hippopotomonstrosesquipedaliophobia! The fear of long words.
"Prediction is very hard, especially about the future." - Yogi Berra
"I love the man that can smile in trouble, that can gather strength from distress, and grow brave in reflection." - Thomas Paine
I ordered pizza from Hungry Howies tonight and it came out good!
(... That is, it came out of the box looking VERY good!)
I'll be praying for your tumor.
__________________ "all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed."
~Declaration of Independence
The one you are going to get if you keep eating that highly processed non-food.
__________________ "all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed."
~Declaration of Independence
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