House Autry Mills Seafood Breader, 8 oz. Box

Here in this house, though we’ve never lived anywhere but the West Coast, we’re somewhat southern at heart, especially in the kitchen. Catfish? Check. Spicy Fried Chicken? Check. Po’ Boy Sandwiches? Check. Gumbo? Check. Etouffee? Check. The list goes on and on. And when I got the opportunity to give House Autry Mills’ Seafood Breader, I was ecstatic. I’m always on the lookout for a good, light batter for fried fish and shrimp, especially since that’s about the only way Hubby eats fish. I’m glad I got to try it, too.

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Too often, when something is sold as a breading, it’s just that, with bread crumbs or panko breading, and that’s so very different from a batter. It’s not light, airy, or truly crispy, just kinda crunchy and that’s just not the same thing. This House Autry Mills breading was just what I was looking for, and tasted like a million bucks. Lightly seasoned and crispy, it was dynamite on tilapia, pollock, shrimp, and made absolutely to-die-for onion rings. It’s just as economical for us as mixing our own batter here at home from scratch, and because it’s just the Hubby and I, one box went a loooong way. Want to mix it up? Add some buttermilk for extra southern tang, or mix in a little cayenne pepper or red pepper flakes (Or both!!) to spice it proper! Dip some potato wedges. Any way we used it, we loved this batter. Right out of the box the instructions are simple, and easy, and your right down to business in about 5 minutes. It doesn’t get any easier than that!

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My markets sadly don’t carry this brand, but thankfully, you can find it on Amazon shipped to your door for a very reasonable price. The ingredients are simple, with 95% of the ingredients being things you probably have in your kitchen or pantry already. I so love when ingredient labels don’t read like some mad scientist’s experiment. And House Autry Mills has been around since 1812, so they probably know a thing or two about making a good product. I’m hoping to trying their entire line and seeing what other gems House Autry Mills has in store for me!

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I received the above product(s) free of charge from Creative Energy Group and House Autry Mills.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

The Gourmet Nut: Tilapia Fish Bites made with the Himalayan Pink and Hiwa Kai Hawaiian Sea Salt #Recipe #Review

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With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!

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The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!

Let’s get started……

I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.

 

  • Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.

Buttermilk Soak:

  • 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
  • Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
  • 1/2 cup of Buttermilk

You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.

Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.

The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.

Batter/Coating:

  • 1/4 cup of Corn Flour
  • 1/4 cup of Rice Flour
  • 1/2 cup of All Purpose Flour
  • 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
  • Cracked Black Pepper to taste
  • Optional- Cayenne Pepper to taste

Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.

 

Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.

 

 

Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!

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I received the above product(s) free of charge from The Gourmet Nut.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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