Some people like a bit more breading, but still don't want a heavy breading or batter.
I modified the recipe, so the fish has slightly more breading by using an egg white wash.
When I use an egg wash for frying I don't use the yolks.
The yolks have a lot of fat, and fat attracts fat when deep frying so it will retain some of the oil it is cooked in if you use the yolks.
Egg whites slightly whipped with a couple of tablespoons of water
Add your fish filets
I use a strainer when I set up my wet dry station so the fillets are not too wet
Each fillet is individually hand pressed into the breading. The breading is the same recipe used in part one.
Don't bread the fillets until you are ready to deep fry. If you bread them up ahead of time they will stick together and make a mess.
I always use peanut oil which has a high smoke point and is a fantastic choice for deep frying
Of course, now we are not sure which way is better.
I talked with the family and we are willing to do an in-depth study to determine which one is better.
This could take several months to complete, but we are willing to put in the time required
Good Luck all
NOTE: please see part 1 for more information