Thread: Different types of Andy's Breading

I've tried the yellow,red, and cajun. The red seems alittle spicier than the yellow, but not nearly as hot as the cajun. I like alittle heat and put 2bags yellow, 1 red, and 1 cajun in a big ziploc, shake to mix. Just take out what I need for each batch. Just my.02 worth Tom

I believe the red is spicier than the yellow also. I like it on the catfish & good old fashioned cornmeal on the crappie.

I bought some chicken breading the other day and cant wait to try it.

We use one bag of Andy yellow and one bag of Louisiana regular, add one tbs curry and one tbs cumin. Kock out punch. Not too much flavor and really brings the taste of the flesh.

Like was mentioned before, the red is a bit hotter, and the cajun is totally different from the red and not in a good way IMO. Good on catfish and shrimp. Way heavy on the garlic and salt and spice. It can be toned down with a measure of yellow Andy's or plain corn meal.

If you want to experiment mix known qualtities in a small cereal bowl, fry a piece or two, taste, modify, etc. until you find your sweet spot then make larger batches using the same ratios. That's how I found the curry/cumin thing. It is spectacular even if you don't like curry. You don't really taste it, but for some reason it makes the fish pop in a good way.