just a fish frying tip

[John Jones]

I'm talking about feeding two people.  Adjust for quantity.
Start with Zatarain's Seasoned Fish Fry.
Liven it up a little with a some garlic salt and 1/4 teaspoon of cayenne.  No one will say it's hot but it gives it a special taste that no one recognizes.
I just do an egg wash, dredge through the Zatarain's, through the egg wash again, then roll in the Zatarain's again.
Please don't over cook your fish. ;)

My wife has an autoimmune disorder that makes her mouth especially sensitive to anything slightly hot.  She has not figured out my secret ingredient yet.

[gran398]

JJ,

This is awesome. Your recipe reminded me immediately of one I'd forgotten, I believe it was one of Emeril's. He double battered it like this, then lightly fried it in a wok in peanut oil. Almost like a tempura, though not as thick of course.

Love light cayenne like this...put it collards a lot. And speaking of collards....

[John Jones]

I grew up in rural Alabama so I know how good collard greens are.  My mom would mix collards and mustard greens.  Stinks up the house but dang it's good.