Crappie rolled in Andy's fish breading is the best. It is the mild kind. Its #1 in my book.:)
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Crappie rolled in Andy's fish breading is the best. It is the mild kind. Its #1 in my book.:)
i have tried it all and i agree except i mix it 50/50 with the seasoned andy's.
Andy's red :) I wonder why its more crispy that any of the other 100 or so mixes I've tried?
I dont know but you are right the fish comes out nice and crispy.
I dont know but I add Tones Cajun Seasoning to it with a little Cayenne and you cant beat it. Fry at about 375-400 with peanut oil and they come out as crispy and grease free as any other method I've ever tried.
Well I seen Bi-Lo had this Andys breader on sale right? So here I go,, run all the way across town just to buy this stuff and guess what? Our Bi-Lo don't carry it.....But I did find the Kentucky Kernel I have read posts about....Can't wait to try it....Don't try the Fryin Magic brand ,,,you might as well be rolling your fillets in pure salt...:mad:
Installed some conveyor at their plant. Andy's is the best IMO...izzy
Just coming to this site I have put on the pounds...LOL.. I am going to try this product as it sounds good.. As some of the products out there are just to salty in taste... Great Post and thanks..
Try it on pork chops. I like the mild with a bit of Emerrills Essance mixed in....yummy
I like half bag Andys, half tube ritz crakers, pan fried.
I tried the Kentucky Kernel today...The seasoning was good but the crispness was not up to par...I think I'll save this stuff for veggies.....I'm still lookin for Andys.-------------------:cool:
If ya can't find it let me know i'll send ya some
Have yall tried McKormick's easy dipt fish and chips? It the best I can find here in the deep south.
First time posting so don't razz me too bad. I'm always looking for a new recipe and I have never heard of Andy's.... where can a guy find any? I've always used Louisana Fish Fry (blue bag) and get great reviews from everyone.
Heres the only link I have found on the internet, its a little higher than around here http://extra.astecsales.com/andys.html
I get rave revues (well actually only 4 but I don't share often) over a bit of pancake mix tossed in with the red.
I get mine at W-MartQuote:
Originally Posted by easttexascrappie
Andys fish breading is very good. My dad made me aware of it last year when he used it to fry up some salmon we caught. Me and my wife buy ours at the Rural King here in town, we get the one that is in the yellowish bag. We used to buy the smaller bag but it's so good we kept running out and ended up buying the large bag. I just used it to try fry up crappie a few nights back it didnt dissapoint.
try this....Tony Chachere's seasoning, black pepper, and self rising white corn meal mix....roll your fillets in a mixture of mustard and louisiana hot sauce (experiment with how much you like) then bread them in above mixture and fry.....you will be shocked....I thought they would be overpowered by the mustard and hot sauce but they arent....I dont think you can really do anything to ruin a good crappie fillet anyhoo...just something you might wanna try one day
I mix up the following
1 cup regular yellow corn meal
1 1/2 cup of yellow corn flower (The Amish makes it.)
1 tsp salt
1 tsp garlic salt
1 TBS season All
1 tsp red pepper
Mix well.
Before the fish is placed in the corn mix I mix
2 eggs
1 can beer
1/4 cup milk
a dash of Tabasco sauce in a bowl and dip the fish in before placing in the dry mix. grease at 375 and fry until they will stick and lift out of the firer on a knife blade.
Just wanted to say thanks for recommending Andy's. Tried it for the first time tonight and it was mighty tasty!
Your welcome, good breading has to be shared.:D
I found this old thread where is everyone buying this
I get all of my Andy's at Wal Mart. If you cannot find it look for Reds. To me they both taste identical.
I had some andy's with perch and it was awsome!
Try using Panko - it is a Japanese bread crumb -- follow the instructions on the box. Excellent on fried shrimp, but great on fish filets also. Light, Fries quickly to a golden brown without overcooking the fish, and does not come out greasy.. Our WalMart in NM carries it -- have not looked for it locally.
Andy's is the best that I have found.. Great stuff
I get a commercial breading in 5lb sacks made by old south and add a little Tony Chachere's seasoning . I had a friend in the resturant bussiness give me a sack and they spiced it up for me. At times we add some ground red pepper for a little zing .:DQuote:
Originally Posted by hogfaninla
I used to make my own with 1/2 flour and 1/2 yellow corm meal . Then spice to taste , but like the smooth fine ground premix better. I cook fish about twice a week and it's Crappie or Catfish most of the time. :cool:
Here just about all the stores are carrying it now. We love it. The betterhalf does chicken in it also. your tonge will beat your brains out waiting for another bite!Quote:
Originally Posted by Treefish
Geeze you guys are really pushin this stuff... I`m old school i guess... I use a fry-krisp flour then beef it either way i wanna go... Sweet,spicy,or salty
Guess I`ll jus haveta try this andy fellas stuff ... provided I can get it in the Ozarks (where the BIG crappie live) hehe
I`m from Illinois farm stock but the 18" slabs some old timers showed me on tablerock Lake changed my tune,lol
Fry - Krisp is impossible to find in the south so I have visiting family bring down a case every year (6 - 5# bags)
that looks soooo good, where's the fried tators?
Guess I'm gonna need to try out breading instead of battering next fish fry - just to see what everyone's raving about. I figure maybe I'd spend less time running the fryer with breaded fish than with battered fish. I'll check the local Wally-world and see if they've got this Andy's stuff - quick question for someone that buys Andy's at Wally-World... What part of the store do they stock it in? - Dang store is so big that sometimes finding what you're after is pretty hard to do.
Orscheln's Farm and Home sells it. I buy it in the 5lb bag. Its the best IMO just bread the fish and let it set a few minutes and the salt will draw the moister out and coat the fish like it was battered. This also keeps your oil cleaner as not so much breading will be floating off. Try it and you'll be the hero at your next fish fry.