i'd like to find a great spicy coating or batter for frying or baking fillets. any help is would be appreciated. thanks.
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i'd like to find a great spicy coating or batter for frying or baking fillets. any help is would be appreciated. thanks.
Spicey Coating. I like Andy's in the Red bag. Uncle Bucks makes a Spicey one that will Really bring the Heat. I can't help with the batter.
Blackening seasoning works good also.
how about just adding hot sauce to your fillets before coating with your regular mix?
just hit with some tabasco, right?
Tony's cajun seasoning
i just tried "shore lunch", with and w/o tabasco. and "new Orleans fish fry" with and w/o tabasco. they were all good, but the new orleans w/ tabasco was the best.
Hamm's Cajun fish breading. Very good. Ole Cajun fryer got me hooked on it I think I read on there website Kroger is carrying it now
Quote:
Originally Posted by dwaw
Personally I like fish with my hot sauce. I cover my fish with tobasco or something hotter if I have it. Really like my fish spicy.
per feeshrman, i covered the fillets w/tabasco before coating them. very good!
Rooster Sauce is great (aka sriracha), much better than waterdown/vinegary Tabasco. Melinda's brand hot sauces are good too (I like the FireRoasted Haberano and Garlic).
Tony's creole works for me!
One box Mcormick fish fry mix mixed with one box Mcormack cajun breading. Find both at Krogar.
tiger sauce is pretty good. i have soaked fillets in catalina dresing too for a sweet twist. i really like to merinate my deer steaks in it too! poke steaks with a fork and toss in a ziploc for the next nights feast. fry steaks in some bacon grease hot fast and rare.
Where you find that Rooster sauce?Quote:
Originally Posted by bfish
i soak my fish in texas pete hot sauce and a little milk for a couple hours, then when i get the corn meal out i add cayenne pepper to it. everbody likes it even my 3 year old grandaugther.Quote:
Originally Posted by feeshrman
Louisiana Fish Fry and Cajun Fryer are a good match:biggrinAttachment 108448Attachment 108449
I've tried the coating the fish with hot sauce before frying and it's good, but I prefer my fish not to have the slight taste of vinegar it gives.
For frying, I mix my own. For every 1/3 cup of cornmeal add 1 tsp. each of lemon pepper, cajun seasoning of your choice, cayenne powder, and 1/4 tsp. salt (lots of salt in lemon pepper and cajun seasoning already). Adjust amount of cayenne to your taste.
When I fry fish for I use:
1-1/3 cup cornmeal
4 tsp lemon pepper
4 tsp cajun seasoning (I like Slap Ya Mama or Getcha Sum)
4 tsp cayenne powder
1 tsp salt
Uncle bucks hot and spicey for me
Uncle bucks hot and spicy here too.
Right out of the box. Without adding anything to it. Uncle Bucks is about the Hottest I have ever had. I have tried a Boatload of different kinds too.Quote:
Originally Posted by Slabyanker
Really? I didn't think it was very hot just has a good flavor. Best i've tried so far.
im tryin blackin crappie tomorrow hot pan and quick hopefully it comes out good will let yall know. Love me some blackin fish!!!!!
I give them a double dip of HOT before frying. First I put a couple ounces of Habenero sauce in a bowl then put the filets in and roll them around a bit until each filet has sauce on it. Let set for about 5 minutes. Then dredge in flour and back into the bowl with the Habenero sauce. Once more back into the flour and then a hot grease bath. It will create a fairly light crispy batter with plenty of kick. If you are not quite as adventurous as us then use regular Tobasco instead of the Habenero sauce.
Well it turned out great, soaked bonless crappie fillets in butter, hot skillet, coated fish with blacken seasoning and lemon pepper and in the fring pan they went 1-2 min on one side and 1/2 min on other. Made an awesome sandwich!!!!!!with beer also!!!!
A fellow chillihead and fisherman thanks for the recipe sounds like a tasty challenge!!!!! Good luck on the fishn
I found an interesting recipe on YouTube where a guy pan seared fillets with Tony Cachere's creole seasoning, garlic powder, onion powder and something else i couldn't find. I changed it a bit, and was pleasantly surprised. Lightly sprinkle Tony Cachere's, garlic powder, onion powder and some Mrs. Dash on dry fillets. Sear in a hot skillet with Olive Oil a couple minutes and turn until done. I won't use flour or cornmeal again. I really want to try baking with this mix also. I like deep fried as much as anyone, but this was much better, and far better for me. Baking it would only improve the health factor. Pretty good.
Nice
Wal Mart has it in the Asian foods aisle. It's a 17 ounce clear plastic bottle (of course it looks red when it's full of sauce) with everything written in white ink and a picture of a rooster on it. It's a a hot chili sauce and it's really good. I also like that it's thick.Quote:
Originally Posted by cray
made my best( so far) the other night. mixed 1/4cp of lefty's med. spicy with 1 cp water added several cps of flour, enough to make it a batter. dredged the fillets in tabasco sauce then into the batter. hot oil and oh boy were they good! not even a hint that the drippin's wanted to burn.
Thanks Vonna, I'll get in there and get some.Quote:
Originally Posted by Mrs. Crappie Stalker
Lately I've been adding the "hot" blend of Slap Yo Mama seasoning to my regular corn meal & flour batter. It's just right if it makes my head sweat and clears the sinuses out. I would think adding cayenne pepper to the same dry mix would add heat without any other odd flavors like vinegar or sriracha sauce might. I love hot sauce and sriracha, but I don't know that I want it on my crappie.