Title. Soaked ‘em in a nice IPA mixed with some garlic aioli for about 30 minutes, then tossed them in a blend of flour, black pepper, garlic powder, and a little Dan-O’s hot seasoning. Shallow fried in a pan with some 350° oil. Turned out perfect, imo. This’d be 23.99 for a platter at most seafood joints these days.
by WalletFullOfSausage