My semi-ghetto fryer setup.
Sorry for the mini-sabbatical. I'm home in the fabulous Florida Keys and it's hard for me to even stay on land let alone sit in front of a computer in this gorgeous weather. Luckily, today is a bit overcast and I'm coming out of my lazy stupor.
One of the best birthday gifts I received for my big 2-1 a few days ago was a bag of "goliath grouper" aka as jewfish, a massive bottom feeder that is delicious to eat. Yes, I know it's illegal, but all the evidence has already been eaten.
For as long as I can remember my grandmother has breaded and grilled whatever catch we bring home. Now don't be fooled, frying up fish is an art -- an art I've practiced many times (I own my own deep fryer for goodness' sake.) Here are some of my tips and tricks for getting your fish to turn out golden and crisp without being too greasy or falling apart.
First: Marinating your fish is important. I use a mojo flavored marinade that is infused with lots of good Cuban spices like garlic and sour orange. It doesn't have to sit too long, but definitely let it have time to soak in the flavors.
Second: The breading doesn't just stick to the fish. You should mix together a few eggs and a splash of milk. Dip your filets into the mixture before coating them in the breadcrumbs.
Third: The type of breading is crucial. No matter what you do make sure to use cracker meal. You can mix it together with something like bread crumbs or let it stand on its own, but without it your breading is likely to fall off. This is also where you can put your various spices such as garlic and adobo.
Fourth: Ideally you would use a deep fryer, but pouring oil into a pan also works. Throw 'em in and let them cook depending on how crunchy you want them to be. Pour lime juice on top for that extra zing of flavor.
TIP: Make sure you place them on a plate with lots of napkins underneath to soak up the excess oil.
One of the best birthday gifts I received for my big 2-1 a few days ago was a bag of "goliath grouper" aka as jewfish, a massive bottom feeder that is delicious to eat. Yes, I know it's illegal, but all the evidence has already been eaten.
For as long as I can remember my grandmother has breaded and grilled whatever catch we bring home. Now don't be fooled, frying up fish is an art -- an art I've practiced many times (I own my own deep fryer for goodness' sake.) Here are some of my tips and tricks for getting your fish to turn out golden and crisp without being too greasy or falling apart.
First: Marinating your fish is important. I use a mojo flavored marinade that is infused with lots of good Cuban spices like garlic and sour orange. It doesn't have to sit too long, but definitely let it have time to soak in the flavors.
Second: The breading doesn't just stick to the fish. You should mix together a few eggs and a splash of milk. Dip your filets into the mixture before coating them in the breadcrumbs.
Third: The type of breading is crucial. No matter what you do make sure to use cracker meal. You can mix it together with something like bread crumbs or let it stand on its own, but without it your breading is likely to fall off. This is also where you can put your various spices such as garlic and adobo.
Fourth: Ideally you would use a deep fryer, but pouring oil into a pan also works. Throw 'em in and let them cook depending on how crunchy you want them to be. Pour lime juice on top for that extra zing of flavor.
TIP: Make sure you place them on a plate with lots of napkins underneath to soak up the excess oil.
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