Coming from the gulf coast where seafood is a mainstay, I must say I don't particularly care for battered seafood in general.If you prefer tasting batter over the main point of the meal then to each his/her own. I agree with most of the ingredients with the exception of the milk and eggs.Here we use jsut dry flour with salt and pepper to taste.The only rule of thumb I use is that it takes a lot more pepper than you think.One reason is the frying process is so quick on fish that it doesn't give the pepper enough time to break down and mix.So if it looks like a lot it's probably not enough.For this recipe minus the egg and mild I'd suggest 1 tblsp of pepper at minimum. Also place your raw fish on a paper towel to remove some of the water. This will keep your oil from flashing so hard when you put the fish in the pan. It will also make a nice fine crust and give you more fish flavor. When I hear people complain that the fish tastes too "fishy" I'm thinking "what were you expecting it to taste like, pulled pork?" I use the same for shrimp, oysters, and crab fingers.The only exception with the crab fingers and shrimp is I do use an egg bath.Beat 3 eggs with a little salt and pepper in the eggs also.Drag the shrimp or fingers through the bath then drop in the dry flour.I like to use the shaker bowls to remove the excess flour from the meat before placing in oil.This will make your oil last longer.Keeps from having a lot of excess flour in the bottom to burn.And flour NOT cornmeal.
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Coming from the gulf coast where seafood is a mainstay, I must say I don't particularly care...