Searched through the files of baked fish methods here on IDO didn’t find anything that would produce the texture I am looking for.
The best sunnies I have ever tasted had a flour salt pepper batter, and I think they were dipped in milk or egg before the batter- When I try to do this they turn out soggy and not so great.
I know they were baked but can’t figure out how this person got the texture so firm, lightly browned and crispy-almost like a chicken nugget-and not a bit of dry on the inside?????
I would ask her but she passed away a few years ago. Thanks for any suggestions! Gonna give it another shot tonight after the chefs hopefully chime in here!