It’s National Popcorn Day, so I thought I’d celebrate with an old favorite of mine. Why not! The kids will love them!
Kosher salt and freshly ground pepper, to taste
3-4 cups freshly popped buttered and salted popcorn
1/4 teaspoon ground cayenne pepper
1/2 cup cake flour or flour of your choice, sifted
Grind the popcorn in a food processor on high speed until the size of peas and mixed through what is appearing to be popcorn breadcrumbs. If you’re using plain, unsalted popcorn, drop in a generous pinch or two of salt.
Remove the popcorn from the processor and place into a high sided casserole dish. Set aside.
Add the sifted flour in another high sided casserole dish or plate, season with salt and pepper. Set aside.
Beat the eggs with a pinch of salt, pepper and the cayenne pepper. Set aside in a shallow high sided dish.
Press each fillet into the seasoned flour to coat both sides. Gently shake off the excess flour and dip fillet into the egg mixture to coat both sides.
Dredge the fillet in the popcorn breading, pressing gently to thoroughly coat each side. Set coated fillets on a platter.
In a large 10- 12 inch sauté pan. Heat enough coconut oil to coat the interior of the pan, pooling about 1/4- 1/2 inch high. When oil is heated and shimmering, gently place a few filets down in the hot oil- cooking in batches until the coating is golden and crisp while the interior of the fish flakes easily with a fork. About 1-2 minutes each side.
Remove from oil and gently roll in additional popcorn meal if needed. Drain on a paper towel. Serve immediately with fresh made tarter sauce, warm melted butter, homemade ranch dip or …a dip of your choice.
Add a fresh tossed salad ( with additional popcorn of course! )
*Note, when pan frying make sure oil is hot. Cooking with oil that is not up to temperature will result in soggy spongy food.
You can also bake in a pre-heated 425’F oven, however- if you are in search of crispy filets– pan frying is the best.