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Re: Restaurant Style
Posted By: King In Response To: Re: Restaurant Style (jlmann)
Date: Wednesday, 9-15-10, at 12:08 a.m.
I leave the fish strips longer, like the lunch fish baskets at some places. It's more to get them cooked all the way through without burning the coating. The restaurants when they try to fry a big fillet chunk if it's thick it's a little to sushi in the middle for me. I would guess because they don't want to burn the outside. I avoid it by ordering flounder which fries up better whole, the restaurants I go to usually have fried flounder like Black Pelican, Awful Arthurs, Lone Cedar, Sugar Creek and Darrells.
Here's the tartar sauce I use it's my grandmother's recipe. I'll add a tbsp of horseradish to spice it up like Kraft Horseradish Sauce that's not real strong.
Tartar Sauce
1 cup mayonnaise
1/2 cup pickle relish, drained
1 tbsp sugar
1 tbsp dried minced onion
1/2 tsp mustardBlend all ingredients together and chill at least 3 hours before serving.
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