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-> Recipe Collection
-> Chicken/ Turkey
zzzz
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Tue, Jun 29 2010, 5:48 pm
What is the trick to making well coated chicken or fish? Somehow when I make it, the coating doesn't stay on the cutlet/fish. It comes off so easily. And when I buy them ready it is so well done.
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shaini
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Tue, Jun 29 2010, 5:56 pm
Do you dip it really thoroughly in egg and then in the crumbs? I also find the fish etc has to be nice and dry before crumbing. Another type of batter which comes out really nice and crispy is beer batter, takes more effort but can make a super crunchy coating.
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mindyme
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Tue, Jun 29 2010, 5:59 pm
pat the cutlets dry first. Try dipping in milk, soy or real.
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ra_mom
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Tue, Jun 29 2010, 6:00 pm
Are you talking about fried chicken and fish?
Make sure that your oil is hot enough before placing the breaded protein into the pan. Really hot.
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zzzz
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Tue, Jun 29 2010, 6:39 pm
thanks for your replies.
Maybe that is the problem. I don't necessarily make sure the cutlets are dry before dipping.
Shaini, would you be wiling to share the beer batter recipe? It sounds delicious.
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pumpernickle
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Tue, Jun 29 2010, 7:28 pm
Dry the cutlet with a paper towel. Dip it in flour. Then eggs. Then crumbs. I never have a problem when I use flour, it always gives it a thick good crisp. Good luck!
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shaini
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Wed, Jun 30 2010, 1:54 am
recipe for beer batter
1 egg
1/2 cup beer
1/2 cup flour sifted
pinch of salt
1 tablespoon oil
Combine all ingredients in a blender or food processor and blend until smooth. Cover and refrigerate for 1-2 hours.
Hope this works as I have actually only made it a few times.
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mom#1!
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Wed, Jun 30 2010, 2:39 am
I dry the fish, then put two eggs in with the fish pieces and mix it as if its a salad. Then I simply flip it in breadcrumbs (make sure to replace the eggy crumbs because those don't stick) and fry in really hot oil. Hatzlacha Rabba!
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Mrs Bissli
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Wed, Jun 30 2010, 2:56 am
also try not to handle/flip the pieces too much during cooking.
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