klight I tried that last week and you are correct that stuff is GREAT!!!
I want to try double dunked in butter milk. using beer in the batter. much like onion rings.
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klight I tried that last week and you are correct that stuff is GREAT!!!
I want to try double dunked in butter milk. using beer in the batter. much like onion rings.
Quote:
Originally Posted by Zimzam
it doesn't give it any particular taste, nor does it take away any of the taste of the fish ... unlike some batters or other sauce preparations.
If by "heavy", you mean "greasy/oily" ... no, not near as much as batters can be.
I grew up eating fish rolled in yellow corn meal, because that's the way my Grandparents cooked it. Guess I'm just partial to eating it fixed that way.
If for some reason I do happen to want a little 'seasoning' added to my fish ... I use Southern Star Fish Fry Seasoning. I've even been known to mix the two 50/50, for a "very light" seasoned taste.
... cp :cool:
I use two cups corn meal one cup flour lemon-pepper and lowerys season salt. My wife and kids love it.
Look up this recipe - it's quick, easy and REALLY YUMMY!
http://www.crappie.com/gr8vb3/showth...ight=Joe's
Since I posted it, I've found out, that just like Rowdy said, it needs to be just a little thinner batter than you would use for pancakes.
Try using a mixture 1/2 Uncle Buck's spicy fish batter and 1/2 cracker meal. I also marinate the crappie fillets in Texas Pete overnite then use the batter above.
When you say "batter". I am thinking "long john silvers" type of fish. I know a wonderful fish batter mix that is called "Wiesenberger"s Fish Batter Mix". It is made up around Lexington or Frankfort Ky. If you will pm me your address, I will send you some.
I am more of a "roll em in cornmeal" type of guy but I need to pick up some to try on special occasions. It may take me a while to send it, it is hard to find in my part of the state.
ps I am sure there are at least 10 misspelled words in the message but maybe you can figure it out.:confused:
You're right "crazy" .... Weisenberger Fish Batter Mix is made near Midway, KY. from a water powered mill on South Elkhorn Creek, oldest commercial mill in KY. How do I know that :confused: ... says so, right on the package :D .... yep, I still have about a pound left, of a 5lb bag. I couldn't even begin to tell you how old this bag of mix is ... but, it's GOT TO BE over 20yrs old :eek: and it's still good. I just don't use "batter" for my fish, that often ... being a "roll'em in cornmeal" kinda guy, myself.Quote:
Originally Posted by crappiecrazy
Don't know where it's sold, storewise, but it can be ordered straight from the mill : http://www.weisenberger.com/ (and it's on sale - 5lb bag @ $4.75 )
I actually started to mention it, in my previous post, but it's been so long since I actually used it, I just let it slide.
... cp :cool:
CP,Quote:
Originally Posted by crappiepappy
I am not a great fan of hybrids and rockfish as tablefare but they are pretty good just "rolled" in the weisenberger mix. About the only way that I really like em. CP have a good week!
CC
I learned this one from Ernie Akins at his Willisburg lake fish fries many years ago. Makes a light crispy coating. 4 parts complete pancake mix, 1 part yellow corn meal. Mix in as much black pepper as you think you can stand,then double that. A little white pepper, a little cayenne pepper. No salt. Dry filets with a paper towel and coat with the mix just before you drop them in 375 degree oil.
I know this may be a "cajun" thang, but I have tried them so many ways and I keep coming back to this one.
dip dried filets in italian dressing and then drop into batter.
The ONLY batter i will EVER use on fish is Zatarains Fish Fry Lemon Flavor! out of louisiana. Man that is the bomb!
Anyway, then I redip it back into the italian dressing and then back into the batter. "Not the old double dip" you say? ;) Thats right baby!!!!!
Then, ya gotta deep fry them in PEANUT oil. Makes all the difference in the world.
Thats it, Im goin home to cook!