just curiouse if anyone wants to share a secret batter recipe. ive been using zatarains lemon pepper fish fry and i must say it is great if you havent tried it. id really like to come up with some version of my own though.
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just curiouse if anyone wants to share a secret batter recipe. ive been using zatarains lemon pepper fish fry and i must say it is great if you havent tried it. id really like to come up with some version of my own though.
I don't really care much for "battered" fish. I'm more a "corn meal" coating type :D
When not using plain yellow corn meal, and when I want a little "seasoning" added taste to my fish ... I use Southern Star Fish Fry Seasoning. I've even been known to use a 50/50 mix of the two.
When coating fillets, I usually use the Southern Star or cm/ss 50/50 mix ... but, when I'm fixing "skin-on" fillets or "scaled/gutted" fish ... I'm most likely to use plain corn meal. The skin adds a sweet/nutty taste, on its own ... esp on Crappie & Bluegill ... and I don't like to overpower that taste with added seasoning. I like to taste the fish, not just the coating ... especially with "fresh caught" fish. I grew up eating fish, coated with corn meal & fried in a iron skillet .... I never developed much of a taste for "spicy" or "seasoned" fish :p
But, for those that like "seasoned/spicy" ... I'm not disrespecting your choice - go for it, if it's what you like !! And luck2ya, in finding the right ingredients for your own "secret recipe" ........... cp :cool:
Bass Pro's Uncle Buck's Light & Crispy
when we are in the mood for battered fish I use pancake mix (the kind you just add water) using enough water to make it a little thin and add a big heaping tablespoon of prepared horsradish. coat the fillets and shake off excess, deep fry in hot oil until golden brown.......delicious!
We use a cornmeal base most all the time with only salt and pepper added. Every year we go to Gatlinburg, and you can buy this Cades Cove Cornmeal up there. It's good!! But we have also been using more and more of this Loiusiana Fish Fry, called Cajun Fish Fry, I think.....It's good stuff too!!
We use a cornmeal base most all the time with only salt and pepper added. Every year we go to Gatlinburg, and you can buy this Cades Cove Cornmeal up there. It's good!! But we have also been using more and more of this Loiusiana Fish Fry, called Cajun Fish Fry, I think.....It's good stuff too!!
Well I Like To Do It The Old Fashion Way Withe Corn Meal When Takink The Fish Out Of Water Pat With Paper Towel A Little Salt And Pepper Roll The Flilits In Meal Shack Off Excess Meal Drop In Hot Peanut Oil And Good Eating .
I make a homemade blend that varies from time to time:
No real measurements just judge by eye:
3 parts corn meal
1 part flour
Then I add several different spices:
lowry's seasoned salt
black pepper
paprika
onion salt
and occasionally some cayenne.
nothing too fancy -
I dip in buttermilk, regular milk will do and then batter, and fry as normal
House Autry Seafood Breader Mix... ain't nut'n better:D
1-2-3
1 can of beer
2 cups of flour
3 eggs
2 teaspoons baking powder
salt and garlic powder to taste
a little more beer for thin batter
fry on medium heat and enjoy--shu
I've used several of the bass pro seasoning I got for christmas and they've all been okay but I think I prefer to just use corn meal with salt, pepper, and garlic salt......not a lot of folks use the garlic but I think it adds a really good flavor but don't go overboard
Quote:
Originally Posted by shuorc
I use the same recipe except mine calls fer 1- 6 pack of beer. 1 fer the batter and 5 to make sure you can swallow the batter and hushpuppies.:eek:
I like to mix 3/4 BASS PRO UNCLE BUCKS ORIGINAL SPICY with1/4 part Harold Ensleys fish fry.
1/4 Uncle Bucks Spicy and 3/4 Louisiana plain...oh and a 6 pack of Miller Lite bottles
see my "secret recipe" at http://www.crappie.com/gr8vb3/showthread.php?t=40995
I like it, my family likes it, my neighbors like it, so I figured I'd share it. It's really simple and seasonings can be adjusted to taste. The last batch I made was for some bullhead that we got, but I use it for most all kinds of panfish fillets.
like crappiepappy, I grew up enjoying fish done a lot simpler. No filleting, we would scale them, gut them, cut out the fins, and chop the head off. To cook, we rolled them in a mixture of flour and salt and pepper and pan-fried them in butter or crisco. They were yummy!!!
Nowadays, I can fillet a fish a whole lot quicker than I can scale one, and since I have enough problems finding time to fish, I don't want to spend any more time than necessary cleaning them - so now I fillet everything. I don't know why, probably because of the skin, but fillets don't taste as good when we cook then the way we cooked fish when I was a kid, so for fillets, it's beer batter for me.
If you've never tried this .........you're missin' out.
http://www.shorelunch.com/products_breading.cfm
My favorite for bream, crappie or bass is to take 3 parts corn meal, one part instant pancake mix, a little salt, pepper and a few dashes of Old Bay seasoning. Put all in a big freezer bag, drop in a few fillets, shake-em up and then into the hot oil they go. Um-um, getting hungry just thinking about it :D
andys :D
http://extra.astecsales.com/andys.html
the best my wife also uses it for pork and chicken!
Cornmeal and only the quacker brand in the round box it is ground finer and not as gritty as some . just salt pepper and cornmeal.
also at times for a change i will brush the fillets with prepared mustard and roll them in cracker crumbs. thats great tasteing also.
~ sticko ~
Yes, that Z lemon pepper is vg stuff!!
I still like the way we used to cook them before all the new fangled dips ( which are very good) .....Let the fillets set in water ...as you take them out of the water season them then (I like salt or seasoned salt and pepper)....then into the flour......into the egg and milk ....and then into the cornflake crums (not the store bought crums take a bag of cornflakes and crush them yourself...they are bigger flakes that way)....and then fry untill golden brown
Ken
My favorite too.....I also have added the Blackened Ole Bay seasoning with it and I get another nut'n better batter.......:DQuote:
Originally Posted by stumpbumpers
I like fish cooked any way. Most of the time I use Louisiana fish fry, blue pack mixed half and half with stone ground corn meal, I like the crunch the course corn meal gives it. I put Tony's on the fish before it goes in corn meal mix.
McCormick's & Corona. Not sure why, but the Corona makes all the difference.
2 cups flour
2 cups corn meal
2 tablespoons sugar
4 eggs
2 cups milk
lemon juice
combine flour,sugar and cornmeal in a bowl. in another bowl pour your milk, and in another,break your egs and beat, adding about 1 teaspoon milk.
pat fillets dry. dip them in milk, and then the flour mixture. once coated, dip in egg and then back into the flour mixture, making sure to "pat" the fillets down as you want a good thick coating.
drop in hot deep frier. cook until fillets float and are golden brown.remove to strainer and let them drain
sprinkle with lemon juice to taste and eat up!
another variation is to leave out the sugar ( i like the very mild sweet flavor myself) and substitute salt and pepper to taste
and yet another variation is to half your flour with cajun fish fry, and leave out the sugar
ahh gotta try that im lazy i usually just use some store bought cajun stuff i like
house autry seafood breader--add salt and pepper to taste--soak fillets in buttermilk is the key--cook to golden brown--gotta go--now i am hungry
CORNMEAL, SALT & PEPPER THEN DROP FILLETS IN HOT PEANUT OIL. mAKES FOR SOME GOOD EATIN!!!!!!!!:D :D
Quote:
Originally Posted by Reelcrappiefisher
This is the best store bought mix. Cajun,yellow or red.
Chicken breading is good also.