Panko lingcod - simple and good

Boredom set in, so I geeked out with the videos while making dinner tonight.   

Boredom set in so I watched your video  Only kidding of course...it was  a good video.

What kind of a fryer is that you used?  How long did you soak the fish in milk? What was the purpose of it?... and why did you end up rinsing it off?

Looked really tasty!

OMG that looks good. 

Eric,  what kind of fryer is that?

Boredom set in, so I geeked out with the videos while making dinner tonight.   

Boredom set in so I watched your video 

Laughed my @ss off at that one liner comeback. Classic.
That was actually a GREAT tutorial on your culinary skills Eric. Very informative. I loved it. Thanks.

Hey, Angel, Dave, Mike!    

I have owned quite a few little deep-fryers from K-Mart or Longs Drugs-type stores.  The "Fry Daddy", "Fry Baby", and other models usually run around $20.  I've also had a few models with a closing lid and basket that raises and lowers, but I prefer the simple "pot" models.  They can't be immersed in water for cleaning, so they eventually build up a sludgy layer of old oil (like your arteries  ) on the rim and outside surface and become trashed.  They work great, and I don't find the deep-fried food to be oily since you're frying at a high temperature and rather quickly (a few minutes).  I don't re-use oil, and I just clean it out by dumping the oil and wiping the inside with paper towels.  I've fried ab and/or fish for dozens of people at family parties and such.

The milk is a secret from grandma.  It takes the fishy smell and taste away - I think the fat in the milk attracts the fat in the fish which holds the nasty odors and tastes.  I usually soak it for 10 minutes or so.  The better you rinse the better your fish will taste.  I think we all know how gross fishy-tastes can be, and they ruin the entire meal.  People that tell me "I don't like fish" or "I don't like seafood" always make me think "you ate something fishy-tasting that had been in the fridge or freezer too long..." - poor folks!  As we all know, those who've not enjoyed the wonders of fresh or fresh-tasting lingcod, "snapper", salmon...etc. are really missing out.  I've eaten bottom fish out of the freezer after a little more than a year and had it taste great - that's not ideal, but it's nice to know it's possible.  I try to not go more than a few months in the freezer - especially with salmon, which can have fishy-tastes much more easily than the white fishies.

Thanks for watching my video!  Eric   

OMG Eric, that was very entertaining. Had kind of a Blair Witch quality to it if you hand shot it in balack and white. After I get through the corned beef, I will give your recipe a try.

scott

Eric, that was great! My mouth is still watering after seeing those golden brown nuggets of flavor coming out of the fryer!- I was watching at work in a crowded office so I watched without sound . . . Thanks!

John

That was pretty awesome. Well done. I can' wait til rockfish opens so that I can try this.
What kind of eggs are those in the basket?

What kind of eggs are those in the basket?

Easter eggs!  (Mama's decorations)   

My mouth is watering just watching that 

Looked like two different kinds of bread crumbs. What is the other bread crumbs you were using?

-FF

What is the other bread crumbs you were using?

I mix the Panko with Italian bread crumbs for better coverage and a little more taste.  Solo Panko tends to be kinda sparse, and it really lacks flavor.

Hey Abking,
That recipe is absolutely genius!  It's simple, light, crispy and delicious.  I tried it today with some of yesterday's catch of lingcod & blues along with some steamed fresh artichokes.  I did tweak the recipe just a little with some "Slap Ya Mama" cajun seasoning in the bread crumb mixture. 
Thank you for an excellent meal!