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Eric The Pirate
Site Admin
Joined: 13 Nov 2007
Posts: 18528
Location: Outer Space / Sarnia / Wallaceburg / Everywhere |
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 Pirate's Improved Pirate Crisp!! |
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For years I have been asked what I coat my fish with during many fish fries. With boxes of "Store Bought" coatings costing as much as $5/box you can make a few pounds of My Pirate Crisp in comparison. I have tweaked this recipe and have had a few people comment that they like the new coating better than the old mixture. The Latest Taste Tester was Orval, and I have some on my counter ready to take over to De-tension this afternoon. 
1) in a large mixing bowl sift in 1 lb bag of AP flour, 1 small bag of corn meal, 2 bags of corn flour, 1 bag of Durham or Semolina Flour, and half a can of baking powder.
2) Add 1/2 can of Tony's Louisiana Spice in the green can, and 1/4 cup of garlic powder and onion salt I buy mine at Miejer.
3) Batter your fish any way you like. I use an egg wash and a quick fry in sunflower oil. You can soak your fillets in milk and coat them just as easy.
*** Store the mixture in a good Tupperware and scoop out only what you need. For the cost of 2 boxes of that other crisp you can have a Summer's worth of Pirate Crisp!***
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Seen It All... Done It All... Forgot Most Of It...
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| Tue Aug 12, 2008 1:25 pm |
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walleyepro1
2000 Post Club
Joined: 04 Apr 2009
Posts: 2411
Location: windsor,ontario |
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sound's good eric well have to try it how big of a bowl do you need to use when making it.we alway's use egg wash and seasoned breadcrumb's.
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a bad day fishing is still better then any day at work lol. |
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| Sat Oct 17, 2009 8:37 am |
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papabear459
Newbie
Joined: 03 Jul 2009
Posts: 2
Location: Home |
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Hi Eric
I found your recipe for pirate crisp and would like more specific measurements on the flour, cornmeal and baking powder. The size of bag would help.
Thanks, Papabear
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| Mon Feb 21, 2011 6:25 pm |
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gearheart
Master Angler
Joined: 15 Feb 2010
Posts: 123
Location: Kitchener |
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Yeah I second that emotion. Weight of bags or volume would be a big help.
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| Mon May 20, 2013 7:50 pm |
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