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

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