Re: This is good stuff.
Posted: Thu Jun 20, 2019 11:30 am
Victoria’s online fishing community.
https://fishing-victoria.com/
SteveoTheTiger wrote: ↑Thu Jun 20, 2019 11:53 amAs someone who has literally made thousands of chicken parma's IMO you cant really go past Japanese panko crumbs. I know its a little more fiddly than a straight up flour & crumb mix but i think the end result speaks for itself.Bugatti wrote: ↑Wed Jun 19, 2019 12:41 pmCheers
All easy as, easiest way to make Schnitzels , , , , no need for flour or egg (The Tandaco must have a flour content in it already which does it all) , , , , just dip straight into the Tandaco. Helps if whatever you are coating is wet first, but not dripping wet.
Sounds like dinner should be at your place tonight
Hope they come out a treat for you
Cheers, Bug
Anyway, sorry.. back to the topic of squid.....
I always prefer to cut the tubes open, nothing wrong with fried calamari strips instead of rings. But i have never tried the sand method.. always the tumbler bag for me.