By Ken Baccetti
SSC Board Director
To honor Bob Simms, a friend of mine and Sacramento Safari Club, on his 30 years hosting “The Outdoor Show with Bob Simms” on KFBK Sacramento radio every Saturday morning, we are sharing his favorite fried fish recipe with our members.
BOB SIMMS FAVORITE FRIED FISH
INGREDIENTS
Fish fillets (any white fish can be used)
Flour seasoned with salt and pepper
2 beaten eggs whisked together with 1/2 cup buttermilk
Corn tortilla chips, panko and dry-roasted peanuts
Salt and pepper
Peanut, safflower or corn oil for frying
INSTRUCTIONS
-Heat oil to 375 degrees for deep-frying or 360 degrees for pan-frying
-Place 1 handful of tortilla chips, 1/4 cup panko and 1/4 cup peanuts in a food processor. Pulse until
mixture is coarsely ground
-Dust fish with seasoned flour
-Dunk in egg and buttermilk mixture
-Roll in tortilla chip mixture
-Place in heated oil, a couple of pieces at a time, and fry until golden brown
-Drain on paper towels. Season while hot with salt and pepper
NOTES
Cut fillets into 2 or 3 inch wide pieces and make sure that they’re bone dry and cold before starting the process. Keep the fillets wrapped in paper towels in the fridge until the oil is hot and you’re ready to fry. Fish can either be deep-fried until done or pan-fried and flipped once to crisp up both sides.
Submitted by SSC Board Member Ken Baccetti
(courtesy of Scott Leysath, The Sporting Chef)
