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     Re: Fishburger was: Copycat F   
     By: Dave Drum to Ben Collver on Fri Apr 18 2025 05:22:00   
      
   DD> Whole fish (on the bone, so to speak) or fillets?   
      
   What i have are fillets.  Here's a catfish recipe from XXCAROL,   
   but it calls for fresh, not frozen.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.05   
      
         Title: Xxcarol's Scratch that Catfish!   
    Categories: Xxcarol, Fish, Seafood   
         Yield: 4 Servings   
      
     1 1/3 lb Fresh catfish fillets   
       1/2 c  Flour (can use rice flour)   
         1 ts Salt   
     1 1/2 tb Black pepper   
         2 ea Eggs   
       1/2 c  Dehydrated Potato flakes   
      
     This is simple and delicious.  I didn't add oil to the list because it   
     depends on how you want to do this.  We used a deepfryer (we change   
     oil as needed but not every use).  If stove top, you'll want enough   
     oil to cover the fish.  This recipe is good for any type of fish you   
     would normally want to fry.  Tilapia, Snapper, even trout or   
     freshwater Bass are candidates along with Catfish.   
      
     Now to setup, you need 3 larger plates that are somewhat deep, a   
     cutting board, and 2 holding items.  1 will hold your cut fish ready   
     to be breaded and the other will hold the breaded ones ready for the   
     fryer.  We do catfish as nugget style and use a bit over 1lb in 4   
     deepfryer runs.   
      
     Plate 1, mix your flour, salt and pepper then spread evenly on plate.   
      
     Plate 2, 1 eggs all well mixed with a fork gets spread here.   
      
     Plate 3, Potato flakes spread evenly.   
      
     Step 1, cut fish as desired and set in ready container until you have   
     cut as much as fits.  We cut 1/2 lb here then go back and cut more as   
     frying takes place.   
      
     Step 2, Roll in flour mix, then egg.  Let it sit a few seconds in the   
     egg then roll in the potato flakes to coat.  Set aside until you have   
     what fits your frying method.   
      
     Step 3, Fry in whatever way you desire to your preferred level.  We   
     go a medium golden.   
      
     Continue until all is done.  Serve with Tartar sauce.  We actually   
     like the 'Look Ma, No Pickles' one best if catfish.   
      
     From the VB Kitchen of: xxcarol 12May2021   
      
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