Lake Champlain United - Forums

I have been frying larger fish filets this way for many years, most of you are probably aware of the recipe but here is my version for 10# of haddock filets
EGG WASH
4 eggs
2 cups 1/2 and 1/2
FLOUR 2-3 cups
BREADING
2 large containers Panko
2 cups Kraft parmesan cheese
Onion powder to taste
Black pepper to taste

Coat filets in flour, dip in egg wash and shake off excess. Press firmly into panko breading on all sides, lightly shake off excess breading. Place on baking sheet, cover and refrigerate a few hours or even over night. VERY important to let them sit in fridge a min one hour as it gives the egg wash to act as a binder and keeps the breading on while deep frying!

Wrap them in a warmed flour tortilla, add sour cream, a touch of cabbage, salsa and a touch of cheese, and I'd tailgate with you at the launch anytime! That looks awesome!

Yummy... I'll give it a try.

WOW TUnamas! That sounds awesome and will definitely try it!!! At any given time I have 20-40# of haddock/pollock in my freezer from fishing trips to Jeffries Ledge. The nice thing about the panko breading is that it reheats well. Perhaps I will bring some down to next spring’s salmon derby the forum hosts along with tortilas and fixins