02-19-2011, 01:05 AM
This is GREEEEATE! (Tony the tiger)
I like this technique. I've done various - partial cooks - to "finish" them later. Smoking has happened that way (ok, so I ran out of gas - they got smoke flavored, just not "cooked" enuf.)
Done it plenty on ribs too- get the flavor/smoke into them, then let them melt off the bones later in a dutch oven.
Have fried perch (etc) to come back with leftovers heated (recooked) in the oven. Become even crispier.
I like some of the notions of adding crispier crunchies to the final coating. Dipping in ranch/chicken-wing Lousiana sauce afterwords - adds to the "tastes like chicken" illusion! I'm sorry, but I LOVE heating that schtuff up at work. Yeah - I fan the tupperware lid I do!
Gonna throw some "perch chowder" into a thermos for tomorrows fish-outing! Lunch on the hard-deck! As they say - if it starts with Bacon - you can't go wrong!
But - I'll say - baked (briefly) perch fillets, with some butter, maybe the quick browning under the broiler (coconut) and they really don't have to come out baked to rubber-perfection! Takes a pretty quick bake - small fry filets. Definitely DON'T want to over cook!
Hoping to find some tomorrow - so I can "practice" more!
I like this technique. I've done various - partial cooks - to "finish" them later. Smoking has happened that way (ok, so I ran out of gas - they got smoke flavored, just not "cooked" enuf.)
Done it plenty on ribs too- get the flavor/smoke into them, then let them melt off the bones later in a dutch oven.
Have fried perch (etc) to come back with leftovers heated (recooked) in the oven. Become even crispier.
I like some of the notions of adding crispier crunchies to the final coating. Dipping in ranch/chicken-wing Lousiana sauce afterwords - adds to the "tastes like chicken" illusion! I'm sorry, but I LOVE heating that schtuff up at work. Yeah - I fan the tupperware lid I do!
Gonna throw some "perch chowder" into a thermos for tomorrows fish-outing! Lunch on the hard-deck! As they say - if it starts with Bacon - you can't go wrong!
But - I'll say - baked (briefly) perch fillets, with some butter, maybe the quick browning under the broiler (coconut) and they really don't have to come out baked to rubber-perfection! Takes a pretty quick bake - small fry filets. Definitely DON'T want to over cook!
Hoping to find some tomorrow - so I can "practice" more!