Breading vs Batter

Personally for crappie fillets ( or other sunfishes) I prefer breading, most
other fish I like batter. I didn't use to eat channel cat, but flathead was KING
for fishfrys. However, my Hawiian friends mom turned me on to a homemade
batter and it changed me like a "come to Jesus" sermon. Basically it's a
Tempura batter, crispy light and fresh (storebought seems stale or flat)
that the Asians restaurant secret for their batter fried foods. It's the Baking
powder which goes flat when left over a couple weeks, sometimes days.
Try this recipe post or pm me what you think.

3/4 c AP flour
1/4 c cornstarch
2 tsp baking powder
1 tsp salt
1 c "cold" water
Mix together and let stand for 10 min.(so baking powder activates).
I like the batter a little thinner not like pancake batter
You can personlize it with your own spices or dredge in bread crumbs
for that Chinese Restaurant taste (they use Panko bread crumbs). This
also makes some kickin' veggies (onion rings,mushrooms,GB)

Yum. Will give it a shot.

breading for me

Just plain ole white corn meal breading for us.

Quote:

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Originally Posted by shelldecoy

breading for me

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x2

Tempura and panko are fine when I have time for prep. what I usually do is use House Autry seafood breader or make my own breader with 1/2 cup each of corn meal, flour, bread crumbs. Add whatever seasonings you like. I use garlic, onion, salt and pepper. Back to your asian tempura and panko. If you want to spice it up buy at the asian stores Sriracha hot chili sauce. It's a plastic bottle with a green spout and has a rooster printed on the bottle. Good stuff on eggs, soup, fish and hash.

House Autry is some good stuff. A few shakes of Tony Chachere's on the filets and in the breader and your ready to fry just about any kind of fish. But I'm gonna try this tempura style on the crappies sometime soon. Thanks for the recipe.

FishinOnCredit

Quote:

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Originally Posted by crappiedoc

Personally for crappie fillets ( or other sunfishes) I prefer breading, most
other fish I like batter. I didn't use to eat channel cat, but flathead was KING
for fishfrys. However, my Hawiian friends mom turned me on to a homemade
batter and it changed me like a "come to Jesus" sermon. Basically it's a
Tempura batter, crispy light and fresh (storebought seems stale or flat)
that the Asians restaurant secret for their batter fried foods. It's the Baking
powder which goes flat when left over a couple weeks, sometimes days.
Try this recipe post or pm me what you think.

3/4 c AP flour
1/4 c cornstarch
2 tsp baking powder
1 tsp salt
1 c "cold" water
Mix together and let stand for 10 min.(so baking powder activates).
I like the batter a little thinner not like pancake batter
You can personlize it with your own spices or dredge in bread crumbs
for that Chinese Restaurant taste (they use Panko bread crumbs). This
also makes some kickin' veggies (onion rings,mushrooms,GB)

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What exactly is AP flour?

Quote:

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Originally Posted by Crappie 1

What exactly is AP flour?

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ALL PURPOSE

... cp :cool:

I shake fillets in flour, dip in milk/egg wash, then dredge in cornflake crumbs. Nice and crispy, and you can still taste the fish. i do like a good beer batter sometimes though.

"famous andy's" breading mixes. soak fillets in milk for a while. remove and shake the milk off, shake them in the breading then fry.