Going Fishing? How are you cooking your catch?

Recipe: 4 medium size fish fillets, 1 raw egg, 1/8th cup of milk, 1 cup flour and a generous amount of KABOOM COATING MIX-FISH.

Instructions: Combine the egg and milk to create an egg wash. Gently dredge fish fillets in flour. Shake of excess flour and dip the fish fillets in egg wash. Coat the fish fillets in KABOOM COATING MIX. Rest on plate and refrigerate for 20 minutes.

Deep Fry: Set deep fryer temperature to 375F. Carefully place fish fillets in oil gently facing away from you. Cook until golden and easily flake with a fork.

Recipe: 4 medium size fish fillets, 1 raw egg, 1/8th cup of milk, 1 cup flour and a generous amount of KABOOM COATING MIX-FISH.

Instructions: Combine the egg and milk to create an egg wash. Gently dredge fish fillets in flour. Shake of excess flour and dip the fish fillets in egg wash. Coat the fish fillets in KABOOM COATING MIX. Rest on plate and refrigerate for 20 minutes.

Pan Fry: With a skillet, set heat to medium. Add a small amount of cooking oil. Gently place fish fillets facing away from you. Flip fish fillets as needed. Cook until golden brown and easily flaked with a fork.

Recipe: 4 medium size fish fillets, 1/2 pound of butter, bowl of water and a generous amount of KABOOM COATING MIX-FISH.

Instructions: Cut fish fillets into pieces and place in bowl of water. Take pieces out one at a time and coat the fish fillets in KABOOM COATING MIX. 

Pan Fry: With a cast iron pan, heat pan to a medium temperature(not to hot as butter will burn). Add a generous amount of butter. Gently place fish fillets facing away from you. Add extra butter as needed. Flip fish fillets when golden brown on bottom. Cook until golden brown and easily flaked with a fork. 

Recipe: 1 Chicken breast (cut into 1/2" strips), 1 raw egg, 1/8th cup of milk, 1 cup flour and a generous amount of KABOOM COATING MIX-CHICKEN.

Instructions: Combine the egg and milk to create an egg wash. Gently dredge chicken strips in flour. Shake of excess flour and dip the chicken strips in egg wash. Coat the chicken strips in KABOOM COATING MIX. Rest on plate and refrigerate for 20 minutes.

Deep Fry: Set deep fryer temperature to 375F. Carefully place chicken strips in oil gently facing away from you. Cook until golden brown, or internal temperature of at least 165F.

Recipe: 2 large onions (cut into 1/2" strips), 1 raw egg, 1/8th cup of milk, 1 cup flour and a generous amount of KABOOM COATING MIX.

Instructions: Combine the egg and milk to create an egg wash. Gently dredge onion rings in flour. Shake of excess flour and dip the onion rings in egg wash. Coat the onion rings in KABOOM COATING MIX. Rest on plate and refrigerate for 20 minutes.

Deep Fry: Set deep fryer temperature to 375F. Carefully place onion rings in oil gently facing away from you. Cook until golden brown.

Recipe: 1 goose or duck breast (cut into 1/2" strips), 1 raw egg, 1/8th cup of milk, 1 cup flour and a generous amount of KABOOM COATING MIX-Wild Joe's or Cajun.

Instructions: Combine the egg and milk to create an egg wash. Gently dredge goose or duck strips in flour. Shake of excess flour and dip the goose or duck strips in egg wash. Coat the goose or duck strips in KABOOM COATING MIX-Wild Joe's or Cajun. Rest on plate and refrigerate for 20 minutes.

Deep Fry: Set deep fryer temperature to 375F. Carefully place goose or duck strips in oil gently facing away from you. Cook until golden brown, or internal temperature of at least 165F.meal.

Recipe: 1 pound of loin (cut into 1/2" cutlets), generous amount of KABOOM COATING MIX-Wild Joe's or Cajun.

Instructions: Coat wild meat in KABOOM COATING MIX-Wild Joe's or Cajun. Rest on plate.

Pan Fry: With a skillet, set heat to medium. Add a small amount of cooking oil. Gently place meat cutlets facing away from you. Flip cutlets as needed. Cook until golden brown and internal temperature of at least 165F.

Left Over kaboom: Slice onion and place into water. Remove from water and coat onion slice with left over Kaboom and pan fry. Excellent addition to wild meat.

Recipe: 1 cup of honey ( I like to use honey from local Apiary), 1-2 tablespoon of dill weed and 1/3 cup of Mayonnaise. 

Instructions: In a small pot heat honey on meduim temperature till liquid. Do not boil or burn. Pour warm honey into container (use one with lid to store extra sauce to use later) and add dill weed and Mayonnaise. Mix thoroughly. Enjoy on chicken fingers, goose/duck strips, wild meat, etc.