Charles fixed some great fried pork chops for dinner tonight. I think the key to great fried pork or fried chicken for that matter is a flavorful flour. He spiced it up a bit and got a great combination to keep them flavorful.
2 cups flour
1 Tbs salt
1 1/2 tsp pepper
1 1/2 tsp paprika ~ we are a fan of the hungarian style which is a bit spicier than spanish
1 1/2 tsp cayenne
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp marjoram
1/2 tsp crushed red pepper
and of course Pork Chops or Chicken ~ something to fry!
Toss together all ingredients (except of course the meat) in bowl or plastic bag; dip pork chops into flour mixture and toss until coated. Heat oil in large skillet over medium heat; add chops and cook until desired doneness. He used about 1/2 inch of oil in the pan for chops that were 3/4 inch thick. Cook for 5 – 8 minutes each side or until cooked through.
Charles loves to fish. I haven’t the patience for it although I do enjoy eating some fresh fried fish from time to time.
He’s spent the past week drooling over fishing kayaks, seems like an expensive dinner if you factor in the price of a kayak …. I wonder how much lobster I could buy for a few hundred dollars … but I suppose there is no sport in that.
I will spare you the gruesome details of cleaning fish and just share a few picture.
I fried our fish. Use your favorite breading or make your own.
1/2 cup flour
1/2 cup yellow corn meal
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp garlic
1 tsp salt
Mix above ingredients for fish flour. I sprinkled the fish with a bit of extra salt and pepper.
In hot skillet add about a 1/2 inch or so of oil. Dip fish in the flour mixture; you can either dry dip the fish or use an egg or milk wash for a thicker coating. Don’t pack breading into inner cavity; a little falling in won’t hurt. Fry in hot oil for about 3 minutes per side. Sprinkle with a little more salt and pepper if desired. Carefully remove bones watching for little ones along the way.