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I am looking forward to the mustard idea when I get back to fishing next month. It works so well with chicken that I'm not sure why I never thought to try it with fish. We have been dipping in Italian Dressing with seasonings added prior to the cornmeal bath. Hard to branch out from that combo.
you just need them wet enough to hold a dry coating of your choice. you don't need milk eggs mustard or anything else coating them. just coat lightly and let the taste of the fish come through
I don't dip mine rinse pat dry shake in zip lock bag full of Andy's red , best you ever had I dare you to try it, if that's not spicy enough for some of you try the Andy's Cajun . I use it on all my fish. Krogers carries it up here
Not familiar with Andy's Red or Cajun. Is it a fish fry seasoned mix?
Yes it is, its a good coating not to heavyQuote:
Originally Posted by Crappie ciller
Wilbur's son in law does Crappie on the half shell,leave skin on season and cook on grill with the skin side down man do they taste good.:ThumbsUp They melt in your mouth not in your hand.
Another must try idea.
Smelt are good eaters right out of lake Michigan, gut clean shake in seasoned flour and fry on the shore
ditch the eggs and the milk. soak in beer for 15 seconds, light roll in white corn meal with a dash of salt, pepper, and tony chachere is all you need. use 6 beers - 1/2 can for the fish and the rest for you:welcome
Finally, some helpful advice!Quote:
Originally Posted by ibmack