Cheeze Curls

[Bill Dodger]

I like to use cheeze curls for batter on gills.tTake a bag,crush them up fine, get your oil heating.Use eggs first then in the batter of curls and fry til golden brown.Yummmm!!!

[10.5" RES Sharon]

ya never know.................it was an answer anyway

[bill]

Ya'll don't forget to throw in a little powdered cayanne pepper with the mashed up cheez-its.

[David, aka, "McScruff"]

Sounds good. Ive heard of everything from dried potato flakes to corn flakes - so why not Cheesy Poofs? No fish breading/coating is complete without corn meal in my peculiarly Southern opinion, so I'd have to add a measure of that.

But Cheese Puffs sound good. And I've got a recipe for Oven Fried fish fillets somewhere, that this would be perfect for.....

[David, aka, "McScruff"]

Sounds good. Ive heard of everything from dried potato flakes to corn flakes - so why not Cheesy Poofs? No fish breading/coating is complete without corn meal in my peculiarly Southern opinion, so I'd have to add a measure of that.

But Cheese Puffs sound good. And I've got a recipe for Oven Fried fish fillets somewhere, that this would be perfect for.....

[chris naff]

Julia Child taught me that for the CRISPIEST gills,one uses only the egg white,saving the yolk for a nice Bearnaise sauce or somesuch. Yolk is oil-soluble and therefore allows the fry oil to enter the food,where egg white is water soluble.and keeps the oil out. Will try your Cheesy-Poofs method asap,however!

[David, aka, "McScruff"]

And she was right. I dont use egg when I bread fish.