JOHN HARRIS BELLEVUE, WA
2 pounds ‘but
1 cup flour in bowl #1
1 egg in bowl #2
1 cup buttermilk in bowl #2
1/2 tsp. salt in bowl #2
2 cups Panko bread crumbs in bowl #3
1 1/2 inches of peanut oil in a deep pan
tartar sauce
Cut ‘but into fingers the size of fish sticks. Coat them in flour, then dip in egg/buttermilk/salt mixture, then role in Panko. Coat all fish first, then deep fry in batches until golden brown. Drain on rack or on paper towels. Serve hot with tartar sauce.
