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And here's the final product for all the hard fishing. Tried the Sriracha and mayo recipe that was posted some time ago and that stuff is great (thanks for posting that recipe). I tried a store bought batter mix and is was ok but not the "I've gotta have this stuff again" response I was looking for. Need to pick your guys' brains for a better batter mix. Good times and good eats.Attachment 184620Attachment 184619
I like the Shore Lunch Original fish batter that can be bought at Gander Mtn. I always get the big box. I'll put about two cups Shore Lunch and one cup all-purpose flour into a 2.5 gallon zip lock bag. I'll add salt, pepper and a good dose of Old Bay as well. Shake everything up good and dump in about ten fillets at a time. You can always add some cornmeal if you like. If you have more than twenty fillets, just add more at about a 2:1 ratio. If I have some batter left over, I'll throw the bag into the freezer for next time.
What is th mayo recipe ? didnt see earlier . Thanks in advance
Hard to beat this one. Southern Recipes and Cooking Products | House-Autry Mills Products - Seafood Breader Many of the seafood restaurants around Myrtle Beach SC use this. That is what put me on it. The website has some neat recipes too, not just fish but lots of others too.
PS I did not notice you were from NC when I posted this. These folks are in your backyard. I've been using their products for close to 40 years. Good stuff.
That House-Autry is some good stuff!!
I like Pantego Plantation - Pantego Plantation breader mix or Atkinson's. Atkinson's hushpuppy mix is great too
I'm gonna try a couple of these and see which my family likes the best. Thanks guys.
BANJO posted the recipe back on 12-11-14, "I mix 2 parts mayo to 1 part sriracha". Thanks again BANJO.
House Autry has become my favorite . Sometimes I add a little cornmeal to make it a little crunchy. If you want something a little different-try dipping your filets in some texas pete before you put on breader. It doesn,t come out tasting like texas pete.
Try Atkinson seafood breader. I've converted many people away from House of Autry. Not saying House Autry isn't good.
I have bumped mine up a notch to half mayo and half Sriracha= awesome!Quote:
Originally Posted by hockey86
I am also a fan of the House Autrey seafood breader mix.
Hard to beat beer batter. Mix 2 parts of Hungry Jack Complete pancake batter, one part Stone Ground corn meal, salt and pepper in a bowl. Then pour in the beer until you have a fairly thin coating. Dip the filets in the batter so they are completely covered. Drop them into 375 degree oil and stir them around until they are golden brown. Most important detail is to keep your oil from dropping below 350.
I have used this recipe for years and have converted a lot of "I don't eat fish" guests.
Most important, keep an ample reserve of cold beer nearby so you don't get dehydrated.
Thanks Chief I like your idea.
I picked up a bottle of Texas Pete's new siracha that they just call "Cha". I mix that half and half with Frank's and call it Frank 'n Cha - my new favorite hot sauce. Trying to eat a little healthier; no breading, olive oil, brush a little Frank'nCha on it after the first flip and it isn't nearly as good as House Autry deep fried... :dono but it's pretty good... :)
We been using 2/3 House Autry med. hot & 1/3 Louisiana Seasoned Fish Fry mix you can get it at wal-mart.