tyocham wrote:Thanks, guys!
Actually, I should mention that I made the following modifications:
We didn't have any Old Bay seasoning, so I added a bit more salt (as well as salting and peppering the fish itself, AND the dredging flour). Also, to the batter and the dredging flour, I added a bit of granulated garlic. This made a world of difference. The first piece I cooked was pretty bland. After I made the changes, I cooked another small piece, and it was 100 times better.
Also, this recipe serves 4-6 people. I had to cook for 20, heh!
The head chef was there, too, but he opted for chicken. I was a bit disappointed, but one of my co-workers told me he could've eaten the whole pan of fish. That's all I needed to hear!
Wow, that's a lot of people to feed. And yes, garlic is always a good thing to add.