Every now and then you get a craving for fried fish. Next time this happens try something different. Instead of fish fry mussel meat. Mussels have a wonderful mild flavor and tender texture that are perfect for this application.
Makes 4 servings
1 pound cooked mussel meat
2 large eggs, slightly beaten
2 tablespoons milk
2/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cup Panko breadcrumbs
1 teaspoon Italian seasoning (optional)
Vegetable or peanut oil for frying
Line colander with two layers of paper towel. Rinse mussel meat, drain, put in colander and pat dry.
In small bowl, beat two eggs and milk to blend well. Put the flour, pepper, garlic powder and sale in small plastic paper bag and shake to mix well.
Place Panko bread crumbs and Italian season in a small bowl and mix well.
Put three or four mussels into the egg and milk mixture. Drain excess egg mixture off and place in flour bag to coat. Remove the mussels and lace in the egg wash again. Remove allowing excess egg mixture to drain off and place in Panko breadcrumb mixture to coat. Place breaded mussels on a tray and repeat the process until all the mussel meat is breaded. Place plastic wrap over the breaded mussels and refrigerate for two hours.
Heat frying oil in a deep pan to 375 degrees Fahrenheit. With tongs, place four to eight breaded mussels in the hot oil. Fry for approximate two minutes then turn the mussels over and fry for an additional one to two more minutes until the mussels are golden brown.
Remove the mussel from the oil and place on a layer of paper towels to drain. Continue cooking the breaded mussels in batches until they are all cooked.
Serve with lemon wedges and tater sauce.
Server with French fries.
Serve with coleslaw.
Make a mussel poor boy sandwich with the fried mussels.
Serve with cocktail sauce.