Cooking oil, for frying
4 or 5 strips thick-cut bacon
Buttermilk or water, for dredging
Eastside Fish Fry Chicken Flour, recipe follows
Eastside Fish Fry Famous House Seasoning, recipe follows
4 cups all-purpose flour
2 cups special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoon seafood seasoning, such as Old Bay
1 1/4 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour
Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour.
Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste.
Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
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