Thread: Spices mixed in your breading??

Originally Posted by rojoguio

Using Zaratrain's seasoned with lemon most of the time (no doctoring) but if pan frying slabs generally a Garlic & Herb mix plus very fine ground black pepper and canning salt. Canning salt crystals are flat, stick well to raw fish fillets. Deep frying, a buttermilk wash is used mid-coat but pan frying after seasoning the raw fillet I coat in AP flour, shake off excess, and let rest individually on wax paper. Once sticky a quick dunk in egg wash then off to my secret dredge, cake flour with ground mustard, ground bay leaf, ground thyme, ground cloves, fine ground black pepper, fine ground white pepper, fine ground red pepper, onion powder, & garlic powder (not a secret now). The fillets cook up in peanut oil, not enough to reach 1/2 fillet thickness, seasoned with thinly sliced onions & garlic (these are fried then discarded) till a good outer crunch is formed. I turn twice to get the super crust. Customarily afterwards these fillets are topped with crab meat, crawfish, course chopped up shrimp, all sauteed in butter, fresh squeezed lemon juice, and a bit of salt and black pepper. This coating holds extremely well in a warmer till all fillets are cooked. Better to not crowd in pan when cooking so steam from the other fillets don't soften the outside of ajacent fillets cooking. We will eat this over angel hair pasta. The fillets take on the taste of fried crawfish so that is always in the background while chewing.

Nice!!! That has to be fantastic!
I’m pretty sure Diners, Drive Ins and Dives is gonna stop by and film next time you’re cooking!


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Here is a blackened seasoning mix. Watch out as it's addictive and I actually prefer it over fried crappie.

4 ½ teaspoons smoked paprika
3 teaspoon garlic powder
3 teaspoon dried oregano
3 teaspoon onion powder
1 ½ teaspoon cumin
1 ½ teaspoon salt
1 ½ teaspoon brown sugar
¾ teaspoon cayenne pepper

Cornmeal and Tony's. I mix his original seasoning mix from his cookbook. It doesn't seem to be as salty as the store bought. I seldom use store bought breaders as most of them contain flour. As far as I'm concerned flour is for chicken and shrimp, cornmeal is for fish.

Originally Posted by GREENFISH

I also adjust the recipe depending on audience. I’m much more adventurous on the culinary wheel of excitement if it’s just me eating the final product!


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i have made a few batches that were pretty HOT .....whoops my bad

Originally Posted by Ketchn

i have made a few batches that were pretty HOT .....whoops my bad

Same!!


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No batter at my house!!
Straight up breading.
Fish patted dry with paper towel.
Andy’s breading (white and maybe some red mixed in or Kentucky seasoned flour). Most of time just white Andy’s.
10 inch iron skillet with about 2 to 3 inches of vegetable oil.
Simple and perfect around my house.
I would like to try the fish tacos I’ve seen members post.
Chuck


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I should try that corn meal. What I use is Italian style bread crumbs and put in Johnny's seasoning and garlic powder. Sometime's some Italian seasoning but out now and never remember to get more!

Cornmeal mixed with the pulp from making Tabasco sauce.