How to Whole-Fry a Fish | MeatEater Cook
This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure...
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Cooking tools:
- Curry comb
- Fish scaler
- Cut-resistant glove
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Pot
- Stove
- Refrigerator
Ingredients
- 8 to 12 panfish
- 1 cup buttermilk
- 1 cup mustard
- 3 to 4 cups fine cornmeal, fish fry mix, or seasoned flour
- Preferred sauces for serving
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