Recipes Fish Breading Recipe In-Fisherman January 8th, 2013 | More From In-Fisherman Share Tweet Email Share on Facebook.Share on Twitter.Share on Google+Ron Berg’s Cashew Breading by Lisa Wagner Cashew Breading 4 oz. soda crackers (about 3/4 c. pulverized) or use cracker meal 11⁄4 c. salted cashews 1 tbsp. paprika 3/4 tsp. salt (or to taste) 1/8 tsp. ground red pepper (cayenne) 3/4 tsp. white pepper (or to taste) Combine all ingredients in a food processor fitted with the steel knife and process until nuts are finely pulverized. Correct seasoning. Makes about 2 cups breading. Directions for breading Shake the fish fillets in a bag containing all-purpose flour. Shake off the excess flour and dip fillets into a mixture of 2 beaten eggs, a pinch of salt, and 1/2 cup of liquid—water, beer, white wine, milk, cream, or evaporated milk. Then dredge or shake the fillets in the cashew breading. Place breaded fillets on a pan or plate and set aside until you’re ready to fry them. The fish may be breaded several hours in advance and refrigerated or it may be frozen for later use. Fish Breading Recipe Share on Facebook.Share on Twitter.Share on Google+ Share Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!