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Hook to Cook uses a technique called dredging, which means lightly coating food with Pre-Dip (dry), Pre-Dip (wet), and then into Hook to Cook Premium Coatings for frying.

There is a wet-hand/dry-hand technique in breading. It's very important because you want the food to be crisp and crusty on the outside and tender and juicy inside. Start by dredging the meat, fish , poultry, vegetables or fruit in (dry) Pre-Dip , coating both sides and shaking off any excess. The hand you use in this process is your dry hand. ( Pan A figure 1)

Then put the dusted meat, fish , poultry, vegetables, or fruit into prepared Hook to Cook Pre-Dip*(wet) with the other hand (Pan B figure 1). Hook to Cook Pre Dip should be whisked with water until smooth milk like consistency. Be sure to use enough water Pre-Dip should not be to thick.

Lay the Pre- Dip coated meat, fish , poultry, vegetables, or fruit into a plate or bowl of Hook to Cook Light and Crispy Premium Coating or Coconut Premium Coating ( Pan C figure 1) and use your dry hand to pat the premium coating onto the meat. If you use the same hand for the dry and wet, they will get gooey and the coating won't adhere to the meat, fish , poultry, vegetables, or fruit. Shake off the excess coating.

Place the coated item on a plate covered with paper towel. Refrigerate if not frying immediately. Most food can be prepared up to 12 hrs ahead of time. (This is not recommenced for some vegetables with high water content.) Many items can be frozen and later cooked from frozen.

Besides frying, you can also bake or broil foods that you bread. Spray a cooking sheet with nonstick spray first, then place the breaded item on the cookie sheet and spray the tops again. Bake in a pre heated oven a 400 deg until golden brown tuning once or twice. (this is a great low-fat technique for cooking breaded items). Also visit our website and click on The Fat Facts About Frying and Oven Baked. You’ll be surprised how low in fat Hook to Cook products can be.

Using Hook to Cook Premium products is a way of adding extra flavor to food and make a wonderful crisp crust with a lot of crunch.

If you don't want to deep-fry a breaded item, you can sauté it in a little bit of oil in a pan and finish it off in the oven. Canola Oil works well.


*Hook to Cook Pre-Dip when mixed as directed makes a superior adhesion batter forming an intermediate binding layer that produces a healthier entrée by preventing oil/fat absorption. Pre-Dip also seals in juices/moisture and nutrients, increases adhesion, crispness and prevents blow off during frying. Pre-Dip will also help food stay crisp longer when kept warm or on the table, and with its superb blend of
flour and spice will enhance the flavors of any additional coatings giving you the results of a professional chef. Pre-Dip is highly recommended to be used with all Hook to Cook Premium Coatings

Figure 1



Hook to Cook Spiked Ham with Tropic Sauce glaze

     Hook to Cook Pork Stew with Green Chillies

Veggie Fries

Deep Fried Pickles

Deep Fried Mushrooms

Italian Parfait

Steak Sicilian

Coconut Perch

Coconut Tilapia

Coconut Shrimp

Pistachio Encrusted Bass

Walleye Filets

Frog Legs

Eggplant Parmesan

Chicken Cordon Bleu

Chicken Strips

Stuffed Chicken Breast

Baked Parmesan Chicken Breast

Italian Steak

Corn Salsa

Polynesian Cole Slaw

Tropical Cole Slaw

Ultimate Rum Runner

Cooking Tips



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