Misc. Recipes from the forum.

Here's a couple recipes from a few threads on the message board I thought were good:
Old Fishing Guide's Fish Batter Recipe by Freebird87
Set up 3 dishes/bowls for the process.

1st bowl -- flour
2nd bowl -- beaten eggs and milk (or beer). We didn't have any milk at the D-bone gathering so I used beer.
3rd bowl -- breading recipe below:

1 box corn flake crumbs (look in the stuffing aisle in the grocery store)
1 bag/box Panko style Japanese bread crumbs -- either in the baking/breading aisle or oriental foods aisle
garlic salt and cayenne pepper to taste

rinse the crappie fillets and drain/pat dry. dust in flour, shaking off excess. Then dip in the beaten egg mixture, then coat in the corn flake crumb mixture. I like to do all the fish ahead of time, and then fry in 350 degree oil. Too hot makes the crust burn before the fish is done, so keep the temperature down!

I got this recipe from a walleye guide on Lake of the Woods, Ontario about 30 years ago. It works on speckled trout, halibut, flounder, seabass, snapper, Alaska Rockfish, bass, catfish fillets, grouper, snook, walleye, crappie, and any white meat fish out there. keep the fillets thin, and enjoy the crunch!

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And another:
Hushpuppies
by DonDon
2 cups cornmeal (self rising)
½ cup Flour (self rising)
2 eggs
2 tablespoons Sugar
Pepper to taste
1 1/2 teaspoon Salt
Dash Red pepper (to taste)
½ teaspoon Garlic Powder
1/8 cup chopped Jalapenos and 2 tablespoons juice
¼ cup chopped Onion
½ teaspoon baking powder
½ teaspoon baking soda
Milk or Beer to moisten

Mix all ingredients in large bowl and let sit for 15 minutes
Using a teaspoon, add batter into hot grease (350 dergees) and cook until golden brown, flip over and cook other side.
More can be found here:
Louisiana Recipes
and here:
Mississippi Recipes
and also here: