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Hi all!!! Just caught a good mess of Lake Eufaula crappie But realized I haven’t fried these things in several years. Can any of you give me a good batter recipe. Thanks in advance, pictures coming soon
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Andy's.
Top 3:
Louisiana Fish Fry
Zatarains
Kentucky Colonel
I like the Louisiana Fish Fry varieties the best, especially the lemon pepper and the cajun though the rest of my family finds the cajun too spicy. I've found that if you coat the fillets with a thin coat of regular mustard, the breading will stick much better and you can't taste the mustard once cooked. BBQ/smoker guys do this mustard trick with their spices and such on their meat, same concept. Most Walmarts have the Louisiana Fish Fry brand, if it's not in the cooking aisle check by the seafood counter.
One of my favorite fried recipes for a little extra taste:
1) Marinate your filets with a mustard and Tabasco (or hot sauce of choice to your heat tolerance) for about 10-15 minutes.
2) Add garlic powder/salt, pepper, & salt/season all to plain Louisiana Fish Fry (can add a little regular cornmeal if you like it coarser). Coat filets well & shake off excess meal.
3) Fry in 340-375 degree oil for 3 min or so (depending on filet size or if cut up in nuggets). Don’t overcook!
Mmmmm, yummmm!!
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We batter up, spice up, doctor up catfish fillets. Corn meal and little salt does relly good on crappie fillets
50/50 mix of corn meal and flour, season fish with salt,lemon pepper,garlic powder, get grease hott and enjoy
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This is my go-to for all fried fish.
Atkinson's Seafood Breader
I use famous andys all the kinds. crappie r soft so I like o cut them into trips lengthwise. makes lil fish curly fries. a splash of "dales" on the fish before shaking in batter adds a zip also.
I love this stuff. I have to order online. I just keep a big bag in freezer.
Attachment 335447
Ive tried every brand produced. Any added spice may not be right for you. Most makers of fish fry put all sorts of stuff in there to try to win the marketing race.Quote:
Originally Posted by DanielD
I was using Zatarains crispy southern, but it just wasnt right for some reason. I finally got some sense and went back to very fine ground straight cornmeal. You can add what you want that way. I promise, you'll love it. Cut fillets into 3 pieces, dredge moist pieces one time in the meal and deep fry em in 350 fresh oil for just a little while. Nice crunchy coat, moist and tender inside. Put some salt, and it will b the best fish you ever ate. Thank me after plz.
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Salt, black pepper, white corn meal, peanut oil in Dutch oven. Nothing better.
I prefer cinimmon Graham crackers rolled into crumbs. The wife likes saltines rolled into crumbs.
We dry the fillets, dip in an eye, mayo, beer mixture, coat in crumbs and deep fry in a Dutch oven.
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Egg, not eye. Dang fat fingers and autocorrect.Quote:
Originally Posted by Hanr3
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Louisiana new orleans fish fry for me!
I fry all my fish in a cornmeal/flour mixture 3:1 ratio. I soak fillets in buttermilk for a few minutes and then dredge them in the cornmeal/flour mixture. Set aside for 20-30 minutes and the batter will stick to the fish much better. 360-375 degrees in peanut or canola oil with prevent them from being greasy. Season with your favorite seasoning just when it comes out of the pan or deep fryer.
We love shore lunch batter. Attachment 339935
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Batter or Beading, not the same thing to me. I guess coating takes care of both.
I like Walker's Slap ya Mamma fish fry. However you can put a little cayenne pepper in regular corn meal and get same result. I don't like a heavy batter on bream or crappie.
Considering there are literally hundreds of brands out there To say you have tried them all is a bit of a stretch don't you think?Quote:
Originally Posted by Alabama boy
It is really interesting that you can determine where some lives, with reasonable accuracy, just by looking at their choices for breading fish. Shore Lunch= north of the Mason-Dixon Line. Slap yo mama= way south of that line. Autry's= Carolinas,etc.
Just plain ol cornmeal for me, crappie doesn't need anything else.
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simply mix 1 cup fine cornmeal, 1/2 cup flour, salt and pepper. Roll, shake off and fry. Don't like batter on my fish. It makes me feel I am at Captain D's!!
Honestly, Jerry ... I see little to no reason for the flour. In fact, it tends to coat the fish easier/quicker & not allow that much of the cornmeal to stick to the fish. S&P can also be left out, and added at the table.Quote:
Originally Posted by Jerry Bryant
About the only time I use flour on something I'm going to fry is when I intend to make gravy. :Rofl
Well Crappiepappy, as my daddy used to say, when asked why he fried his fish with his "secret" breading recipe, "Everyone to his own taste." I use a 2 to 1 cornmeal to flour ratio because, like my dad, I don't like that gritty taste. And, I put salt and pepper in the breading mix because I it tastes better to me that way. I have forgotten to add it before and even when I tried to salt and pepper it later, just wasn't the same to me. But then as my dad said, "everyone to his own taste." Have a good one and keep reeling them in!
Everyone to his own taste .... indeed !! I grew up eating fish that my Grandma cooked ... and she just dusted the fish with yellow corn meal, and that's how I learned to like fried fish. I've used other coatings, and ate fish coated by others, and they were all "good". I just "prefer" the corn meal ... probably as a tribute gesture to my Grandparents, who were my Crappie fishing mentors, as much as any taste/texture reason.Quote:
Originally Posted by Jerry Bryant
You have a good one, too, friend .... and luck2ya in your :fish adventures !!
You know Crappiepappy, sometimes we don't realize how much our parents and grandparents influence us until we grow older. Sometimes, I see kids kind of look down on their parents and grandparents as though they don't know anything, haven been anywhere and haven't experience anything. I am glad you had your grandparents in your life as I know you are. You are what you are today in part to them. My time on the water is a time of relaxing and enjoying what God has created. Catching crappie is an added blessing! God bless you. Hope to meet up with you some time and we can swap fish stories.
Yep ... exactly why I try and keep the traditions & teachings of theirs going today, as a tribute to their mentoring.Quote:
Originally Posted by Jerry Bryant