Breading

When I was a kid I was lucky enough to spend my summers in Ontario Canada with my Grandparents. On one particular trip we were conversing with some other people from Michigan and they brought up a breading recipe. It sounded really good so my grandmother (the best fish cook in the world) decided to give it a try. We ended up using it on Perch, Pike, and Walleye.

Later in life as my grandparents aged it was up to me to get them fish. Every year I would throw a fish fry on either mother's or Father's day. I used this recipe and it was always gone before the others. It is very simple to make!

Chester Cheetos (the hard kind)

Put some in a gallon sized zipplock back and beat the heck out of them with a mallet. Then use a rolling pin and roll them into a powder. Do this several times until you get enough to use as your breading.

Dredge in your traditional milk/and or egg solution and then the crushed cheetos and add them to the fryer.

Later in life, I've used different kinds of Doritos with similar results.

Did a crappie fry last year for some family friends (with 9 kids) and they ate everything I fried! Great with gills, crappie, perch... just about anything that I have tried it on

Sounds good I'll have to try it!!

Wow never heard of that one does sound good though will definitely be giving it a try! Thanks!

Have y'all ever tried using panko bread crumbs on fish it is dynomite

pat w

I have a buddy that uses crushed Cheez-its and really likes it.

Warmouth,

Funny you mention Cheez-its....

We tried the white chedder a couple weeks back and we really liked them as breading as well. What I like to do when I am frying fish is to always try something new on a couple fillets. If we like them or want more, we remember that for the next time. It is a lot better than ruining an entire batch.

Our current favorite is coating the fillets in mustard and deep frying them. We have tried several kinds and flavors but simply prefer the french's yellow mustard.

Do you taste the mustard when you do this wicklundrh?
I’ve smoked pork after rubbing it with yellow mustard but that was just to hold the actual “butt rub” that we use.

Greg,

Yes, you get the mustard flavor. We were very surprised. I believe that recipe was on this forum a few years ago. We tried it at one of our Crappie camps and I thought it turned out great. I know of others that put mustard on before they bread the fillets.

Last week we tried spicy brown mustard and can't say it turned out as well as the simple yellow.

Thanks wicklundrh, I’ll have to give that a try.