You could chicken fry almost anything with my breading recipe and it would be yummy. Hooligan are no exception. I usually make a double batch and freeze the remaining hooligan on cookie sheets, then transfer them to a big zip lock bag. They can go right from the freezer into the deep fryer.
First cut the heads off and gut the little things.
Then we will make the dip. Whip up a couple of eggs with about 1 cup of milk. Some prefer buttermilk, but in my opinion the flavor is in the fish and the batter. I have substituted water for milk before and could not really tell the difference. The point of the dip is to get the flour mixture to stick.
2 eggs
1 cup milk
Next step is to mix the dry goods with a wire whisk in a big bowl.
2 cups flour
1/4 cup corn startch
2 tsp pepper
1 tsp paprika
1 tsp garlic powder
Now it is time to dip them in the egg solution and then into the powder, then lay them onto cookie sheets. I do this for the whole batch before I go back for the second dredge, that way I know if I have to whip up some more dip solution or breading mix to finish the batch. Then you take the breaded fish and dip them back into the solution and once again into the breading mix. Don’t go to heavy with the breading. I shake off the excess mixture from each fish back into the breading bowl before laying them back onto the cookie sheet. Then I let them sit in the fridge while the fryer heats up. This rest will allow the moisture to penetrate the coating of batter and make for a better end product.
Peanut oil is the oil I prefer to use. It is very important to have the temperature correct. Overcrowding your deep fryer will lower the oil’s temperature, which can result in soggy, oily fish sticks, so stick with a few pieces at a time. You will need to make sure the oil is back up to fry temperature between batches, especially if you are frying a batch straight out of the freezer. I use a candy thermometer to make sure the temp is at or just above 375 degrees. Then let them fry for about 6 minutes. Place them on a wire rack or paper towel to cool off.
This recipe can be adjusted for cook times by adding more or less cornstarch. For example when I make chicken tenders I double the amount of cornstarch so the batter does not turn brown until around 12 minutes of frying time.
Enjoy.
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