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 WE WILL HAVE GOOD PICTURE BEFORE LONG |
Add a photoTHIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR
Ingredients
- 2 LB. RED FISH, TROUT, OR CAT FISH, ANY KIND IT WORKS ON ALL
- 1 OR 2 PACK CRACKER CRUMBS
- 2 TABLES SPOONS FLOUR
- 2 TSP CHICKEN FAJITA SEASONING
- 1/2 TSP FRESH CAMINO
- ½ TSP GARLIC POWER
- 2 EGGS, BEATEN
- 1/8 CUP MILK
- PEANUT OIL FOR FRYING
Directions
- ALWAYS PUT FISH IN A MILK PRODUCT FOR 1 HOUR, BEFORE FRYING TO REMOVE IODINE OUT OF FISH AND SEA FOOD.
- LAY FISH ON TRAY COAT WITH CHICHEN FAJITA SEASONING.
- PUT THE CRACKERS AND FLOUR INTO A FOOD PROCESSOR AND GRIND TO POWDER, ADD ALL SEASONINGS AND PUT IN ZIP LOCK BAG. MIX EGGS ADD MILK TOGETHER IN A ZIP LOCK BAG. THEN PUT FISH IN EGGS THEN CRACKER MIXURE, AND THEN FRY AT 300 DEGREES. WE USE ON A GAS BURNER A 1/8 TO 1/4 INCH STEEL PLATE UNDER THE PAN SO THE OIL WILL NOT BURN THE FISH WILL BE A LIGHT COLOR WE DONâT LIKE DARK COLOR COATING ON ANY THING WE FRY,.IT CHANGES THE TASTE TO MUCH. WE ALSO PUT FISH ON THE GRILL-A SMOKER AND THEN ON POOR BOYS.
- SMOKE ADD SO MUCH FLAVOR. ONLY ON THE grill-a.com SMOKER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 36 | 28% |
| Total Fat 3.95g | 5% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 112mg | 5% |
| Potassium 405mg | 12% |
| Total Carbs 0.26g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.29g | 0% |
| Protein 21.93g | 35% |
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Comments
March 15, 2012Fish is a great Lent staple. I am always on the lookout for meatless alternative.
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