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Every time I fry fish I'll make a great batter seasoning blend one time ( add my own spices) and taste great and the next time it sux. My question is what is the best store bought batter seasoning mix?http://tt.rivalgaming.com/acttr?p=YT...=1335126643572
I have used Drake's mix for over 30 years. It's all we ever use. I also like Shore Lunch, but it's full of sodium, so I don't use it anymore.
http://tt.rivalgaming.com/acttr?p=YT...=1335146063550I'll have to try me that Drake's. Thanks for the reply.
Best store bought I've found is Andy's. They have a red (spicy) and a white, I like to mix the two and it comes out with just the right amount of heat for me.
House Autry fish breader....its the bomb!
Dip fillets in Shore Lunch Cajun, then egg, then Panko crumbs, then fry - dang good !
I like both the House Autry and the Zatarains (both the crunchy, not regular). However, if you can find just plain old cracker crumbs, I think they work really well on mild fish like crappie, and don't take as long to brown as the corn flour types so you don't overcook the smaller fillets. I usually marinade my fillets overnight in Old Bay and either water or beer, so the seasoning is in the fish, not the batter.
I'll have to try all the suggestions and see which one I like best. Thanks to all and good luck fishing.
I'm hungry again... All sounds good!
It sure is!Quote:
Originally Posted by NCredneck
Try Beardens. Been usin it for years and its really good. Just add slap ya mama seasoning.
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I just cook some crappie using corn starch, milk and clubcrackers.Quote:
Originally Posted by kbaker
First put club crackers in a blender and get a fine mill.
Then I coat them with corn starch, milk and cracker dust. Cookat 375
Tried Andy Cajun on part of our last batch. Very good, but might be too "cajun" for some. Might try to cut it with regular Andy next time. Used to use Louisana, but it is getting hard to find and I like the Andy products better.
We will some time dip in some ready to use pancake mixes, but the commercial breadings and mixes all tend to have MSG in them. That will give my sister migraines that will put her out of circulation for a couple of days. Mostly we just dredge in flour and pan fry to golden brown. All fish, virtually nothing fancy added, which is how we like to eat em. A platter of crappie fillets all but melts to empty real quick.
Add fried potatoes, an ear of corn, sliced vine ripe tomatoes, daikon radish and cucumbers with melon for dessert. That is a feast. If you like radishes, the daikons are available all summer in a lot of areas, nice crisp, refreshing, they don't tend to have to be eaten twice, and one of those suckers goes a long ways.