Cape Breton Cook Book : Facebook group

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Posted this 2015-08-11 3:54 PM ADT (updated 2015-08-11 4:31 PM ADT)

https://www.facebook.com/groups/2445182234/

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A great Facebook group with hundreds (maybe thousands!) of great Cape Breton recipes.

Living Food Recipes

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Karen Mansfield Follow Me 2016-01-21 10:30 AM AST Reply 0 0 Hopefully this is where I can find some answers. I have tried many times (unsuccessfully i might add)to make a fish batter for haddock.Can anyone help me out as to getting one that will stay on the fish and still have a really good flavor? Richard Lorway Follow Me 2016-01-21 11:41 AM AST Reply 0 0 Hi Karen: I have found that the Facebook community for Cape Breton Cookbook is very helpful. The best place to ask your question is to follow the link above to their FB page and post your question directly to the group. I predict you will get lots of advice! Mathew Georghiou Follow Me 2016-01-21 3:42 PM AST Reply 0 0 Karen, if you do find the answer, please post it here as I've been trying to find the same. I've experimented for a while and have achieved ok results, but I want to do better on this one. I normally do a light batter with a semi-deep fry in a shallow pan ... ie, more oil than a regular pan fry because I want it crispy, but much less oil than a regular deep fry (because I don't want to have to waste a large volume of oil on a single fish meal). One of the keys is to triple dip the fish. Add your spices to the fish and then dip in flour, remove, dip in egg, remove, dip back in flour. This creates a barrier between the fish and the batter. Oil must be hot and I only cook it for less than 2 min per side. I give it a 7 out of 10 .... but I want to know how to make it an 8 or 9! Joe Ward Follow Me 2016-01-21 8:52 PM AST Reply 0 0 My mom has an amazing recipe that I always loved. This post is making me hungry!

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Karen Mansfield Follow Me 2016-01-21 10:30 AM AST

Reply 0 0

Hopefully this is where I can find some answers. I have tried many times (unsuccessfully i might add)to make a fish batter for haddock.Can anyone help me out as to getting one that will stay on the fish and still have a really good flavor?

Richard Lorway Follow Me 2016-01-21 11:41 AM AST

Reply 0 0

Hi Karen: I have found that the Facebook community for Cape Breton Cookbook is very helpful. The best place to ask your question is to follow the link above to their FB page and post your question directly to the group. I predict you will get lots of advice!

Mathew Georghiou Follow Me 2016-01-21 3:42 PM AST

Reply 0 0

Karen, if you do find the answer, please post it here as I've been trying to find the same. I've experimented for a while and have achieved ok results, but I want to do better on this one. I normally do a light batter with a semi-deep fry in a shallow pan ... ie, more oil than a regular pan fry because I want it crispy, but much less oil than a regular deep fry (because I don't want to have to waste a large volume of oil on a single fish meal). One of the keys is to triple dip the fish. Add your spices to the fish and then dip in flour, remove, dip in egg, remove, dip back in flour. This creates a barrier between the fish and the batter. Oil must be hot and I only cook it for less than 2 min per side. I give it a 7 out of 10 .... but I want to know how to make it an 8 or 9!

Joe Ward Follow Me 2016-01-21 8:52 PM AST

Reply 0 0

My mom has an amazing recipe that I always loved. This post is making me hungry!

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Cape Breton Cook Book : Facebook group

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