Re: [CnD] fish problem

[Teresa Mullen via Cookinginthedark]

Hello

Talking about fish, how do you eliminate the gamey taste of salmom? 

Teresa Sanchez sent from my iPhone

> On Jan 17, 2018, at 5:51 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Sometimes, it helps to roll the fish in egg and then in the batter.  The egg 
> helps the batter stick.
> 
> Marilyn
> 
> -Original Message-
> From: VERA ERVIN via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, January 17, 2018 6:21 PM
> To: cookinginthedark@acbradio.org
> Cc: VERA ERVIN
> Subject: [CnD] fish problem
> 
> I have a problem keeping batter on fish, either baked or fried and would like 
> suggestions.
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Re: [CnD] fish problem

[Marilyn Pennington via Cookinginthedark]

Sometimes, it helps to roll the fish in egg and then in the batter.  The egg 
helps the batter stick.

Marilyn

-Original Message-
From: VERA ERVIN via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 6:21 PM
To: cookinginthedark@acbradio.org
Cc: VERA ERVIN
Subject: [CnD] fish problem

I have a problem keeping batter on fish, either baked or fried and would like 
suggestions.
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Re: [CnD] fish problem

[Andrew Niven via Cookinginthedark]

Hi Vera.

I believe the trick is to dip the items to be cooked in flour before 
dipping them in batter. Hope this helps.

Cheers

Andrew



On 18/01/2018 12:21 PM, VERA ERVIN via Cookinginthedark wrote:
> I have a problem keeping batter on fish, either baked or fried and would like 
> suggestions.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
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Re: [CnD] fish problem

[Sharon Howerton via Cookinginthedark]

What do you use for batter? I tend to dip each piece of meat or fish in egg and 
then in bread crumbs. I tend to bake fish like catfish. Good luck.

-Original Message-
From: VERA ERVIN via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 5:21 PM
To: cookinginthedark@acbradio.org
Cc: VERA ERVIN
Subject: [CnD] fish problem

I have a problem keeping batter on fish, either baked or fried and would like 
suggestions.
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