Tip Of The Week... - From the Ozark Kitchen Blog at Allrecipes.com - 313255

From the Ozark Kitchen

TIP of the week... 
 
Oct. 19, 2013 10:59 am 
Updated: Oct. 24, 2013 8:35 am
I get asked often about the difference in the coating used on seafood in the south compared to other places.  I had One person tell me they had tried flour mixed with cornmeal and even breadcrumbs but it was never quite the same as when they went to the coast along the Texas Louisiana border.

While I cannot speak for all, I can tell you that my Step-Mother, as well as my Mother used Cracker meal.  It is often times hard to find in the Stores in other parts of the country, but is quite common in the South.

Cracker Meal seems to give a lighter less "there" coating that I think is unique to the southern way of frying seafood.  Try it and see what you think.  Just season it with what ever you like "Cayenne" anyone? :)

Miles
 
Comments
Oct. 19, 2013 12:33 pm
Once when camping, the boys came back with a load of perch and bluegill. We had nothing for breading with us, but had Ritz crackers. I put them in a ziplock and crushed them - it was a fabulous breading!
 
Oct. 20, 2013 9:16 am
That's great!--Notice my mushroom recipe that I posted yesterday as well, it calls for Ritz Crackers :)
 
Oct. 20, 2013 9:41 am
I did see that - and we LOVE seafood. And mushrooms. I saved it (but didn't share) to my recipe box. Thank you!
 
Lela 
Oct. 20, 2013 10:22 am
Thanks for the tip. I will have to try that the next time I cook up some fish!
 
mimi 
Oct. 24, 2013 8:35 am
Cracker meal was common up north also (NJ). I remember my grand-mother using it.
 
 
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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