I don't really care much for "battered" fish. I'm more a "corn meal" coating type :D
When not using plain yellow corn meal, and when I want a little "seasoning" added taste to my fish ... I use Southern Star Fish Fry Seasoning. I've even been known to use a 50/50 mix of the two.
When coating fillets, I usually use the Southern Star or cm/ss 50/50 mix ... but, when I'm fixing "skin-on" fillets or "scaled/gutted" fish ... I'm most likely to use plain corn meal. The skin adds a sweet/nutty taste, on its own ... esp on Crappie & Bluegill ... and I don't like to overpower that taste with added seasoning. I like to taste the fish, not just the coating ... especially with "fresh caught" fish. I grew up eating fish, coated with corn meal & fried in a iron skillet .... I never developed much of a taste for "spicy" or "seasoned" fish :p
But, for those that like "seasoned/spicy" ... I'm not disrespecting your choice - go for it, if it's what you like !! And luck2ya, in finding the right ingredients for your own "secret recipe" ........... cp![]()


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