I am looking to make an almond and breadcrumb crusted walleye (fish) fillet. I vaguely remember from working in restaurants that there is a trick to getting the breading to stay on better, but can't remember what thae trick is. Drying the fillet in the fridge a few hours before breading, or drying the fillet in the fridge after breading? Hot oil, moderate oil? All I know is that when I milk, flour, egg, breadcrumb something in my kitchen all right away, I have problems with the breading staying on the fish or meat.
So glad to have a community for help :)