Fish Batter recipes

[hillbilly]

Hey,

Anybody out there have any real good fisy batter and coating recipes? I like stuff that is spicy, but haven't been able to find one I like.

[davekeim]

Half flour, half corn meal. Little salt,pepper and Emerils's essence!

[jjtroutbum]

Ive been useing the Andy's Fish Breading for years. The red bag is a spicy version and is my favorite.

JJ

[Crippled Caddis]

Crushed Keeblers Club crackers with salt & pepper to taste amd LOTS of Tony Chachere Cajun Seasoning. I prepare the breading with all ingredients combined and just roll the fish in it and drop them in my 'Fry Granddaddy' 'til they are golden brown.

Some people like to use an egg/milk wash to dip them in before breading. I can take it or leave it.

I only use it for warmwater species since I consider trout as inedible unless they are orange-fleshed little natives taken from high altitude streams or lakes. In which case I cook them in butter over a campfire as soon after catching as possible without doing anything to change their natural flavor except for light salting.

In my own biased opinion hatchery raised trout are little if any better than shad.

Your mileage may vary.

[Kicknbass]

Straight Yellow corn meal.

That's all my wife will let me use. I like the seasoned stuff like Andy's, but for the health of my marriage I use what she likes.

[Steve Smith]

Crushed Kellogg’s Corn Flakes is another coating we like. You can buy a box of the crushed cereal in most grocery stores usually on the aisle where other food coatings are stored. Soak the fillets in 7-UP or other lemon-lime drinks, and mix the flakes half and half with standard flour. Dip them once in just flour, then egg wash, and then in the flakes and flour mixture. Watch your fillets in the hot oil as there is enough sugar in the flakes to burn easily.

[SKMO]

My notes include: I always use an egg wash, usually with a liberal amount of soy sauce and spices added to the wash. Dry the fillets off real well with paper towells before soaking in the egg.

I always cut the fillets into inch-wide strips at a diagonal to the fillet. More breading, more grease, less healthy I know.

Depending on the mood and what I can find quick in the cabinet the spices I use are Cajun seasonings (try to find some with lower proportions of salt and more spices), Cavenders Greek Seasoning, Emeril's Essence, and always some McCormicks "Old Bay" seafood seasoning. Old Bay has a ton of celary salt which for some reason is good on fish/seafood.

Fish that tend to be heavy fishy flavored like white bass or catfish or anything I might have had in the freezer a while I'll go heavy on the spice. Fresh crappie or walleye etc. I go light on the spice.

For breading I use about 30% corn flakes, 50% potato flakes (instant pot's) and 20% Louisiana brand corn meal based breading (there are a few flavors), all mixed together. Mix it up in a big zip-loc bag. Whatever you do not use zip up and toss into the freezer for next time. Sometimes saltine cracker crumbs.

If you use a cracker like Ritz or much cereal with sugars in them they will brown deeper and quicker. This can be an advantage or disadvantage. With big fillets they can be almost burned looking and not really quite done so too much sugar is to be avoided.

It's ALL good if you start with decent fish.

[MTM]

1-2-3

1 can of beer

2 cups of flour

3 eggs

2 teaspoons baking powder

salt and garlic powder to taste

a little more beer for thin batter

fry on medium heat. You can add the species that you like to this and get it as hot as you like. Peppers, Hot Sauce and so on. Real easy and very good. Ron

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[Quillback]

I'm lazy, I use the Zatarains fish fry coating you can buy at Wally World. It's pretty good, a little spicy but not overpowering.

[hillbilly]

Hey Ya'll!

Thanks for the response. I'm going to try em all until I find one I like, but the beer batter sounds good