I’ve tried Andy’s and Louisiana crispy and KFC fish batter.
What do y’all use?
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I’ve tried Andy’s and Louisiana crispy and KFC fish batter.
What do y’all use?
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Attachment 453347
Nothing I’ve tried beats this
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Buttermilk, cornmeal, salt and pepper.
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I’ll try it!Quote:
Originally Posted by TBass89
Thank you
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Get the seasoned flavor it’s the best IMOQuote:
Originally Posted by Pondbuster
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Andys breading. (White)
I never use batter although I have added a little Andys red batter mix to the white.
Grandkid’s favorite too.
Not much seasoning.
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Mine tooQuote:
Originally Posted by TBass89
we typically make our own , has used Louisiana fish fry mix before is his native american name ....:Rofl
Thanks for the recommendations.
Bob
Quote:
Originally Posted by TBass89
x10
House Autry Seafood Breader with extra black pepper, garlic salt, onion powder, little cayenne pepper and ground mustard to taste. Lightly bread, egg wash, re-bread and fry. Sorry, not a batter. Not a huge batter fan. Not a cornmeal fan on fish either.
Louisiana in the blue breading is my go to for fish
JR Mad’s Madgic Fish Breading
I mix @ 1/3 Andy's with cornmeal and add salt and pepper.
Attachment 453442
Andy's for me !
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Big difference between Batter, Breading and Dry Coating. I much prefer dry coating which i think most are suggesting but hard to tell.
What is the difference between batter and breading? – TipsFolder.com
I add Tabasco pulp from Avery Island to this. Extra spicy . 🔥
All I ask is to try this once. You’re best local beer batter mix, with a beer. Yes, it matters. Add some Wylers garlic and herb seasoning and cayenne pepper to taste. My kids loved it and never had any leftovers, but there was always fries left.
I buy Zatarain's seasoned in a plastic jug at walmart. Ends up being very reasonably priced that way/ I wet my fish with mustard and a little Louisiana hot sauce then shake them in the Zatarain's cornflower. Perfect every time.
And my favorite batter was Raphael Palmero or Mickey Mantle.
I usually mix half and half Andy's red and Andy's cajun , if not this Zatarains .
I had to go bak and chk the thread title. Yall have some really good ideas for catfish, gar, grinnel. But for good ole Crappie, I mix 1 cup Yellow Corn Meal with 1 tablespoon self rising flour. Smattern of salt, shake em and fry em!! ������
but for Catfish I gonna try yalls ideas!! ����
Don't have a favorite "batter", because I don't use any batter. Straight yellow corn meal 90% of the time ... the other 10% I may add a little Walker & Sons "Slap Ya Mama" Cajun Seasoning, if I'm feeling a little froggy that day. :)
Cornmeal and salt. I have been known to sprinkle a little malt vinegar on them as I eat them.
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Quote:
Originally Posted by TBass89
I agree here this stuff is way gooooooood. On crappie and catfish fillets.
I have tried at least 10 or so breading mixes from Andy's to Louisiana to Zatarain's and fewer known offerings. I have found that the finer the corn is ground, it allows me to actually taste the Crappie better. Coarse corn meal is great on Catfish, but I just prefer the finer ground Corn for Gills and Crappie. Now I have never tried a batter that I just didn't like, but my favorites are Zatarain's Crispy Southern and the regular New Orleans style - Louisiana's New Orleans style is also a go to and can be had in the big gallon jugs. I like Andy's red too. One that many haven't tried is Kentucky Kernel. Its flour based and it's a different take on the fillets, but man its good for a change sometimes. It fries up really light without so much breading. They also make a fish fry, but it's very similar to the rest.
Dry your fillets, crack an egg with them in the bowl and mix it up good. Give the Kentucky Kernel a try.
https://i5.walmartimages.com/asr/a9d...2&odnBg=FFFFFF
It depends on what I'm doing with my fillets. If I'm making tacos out of them, they get the beer batter that my mom gave me the recipe to. If I'm just having fried fish, then I use Louisiana brand Seasoned Crispy and New Orleans mixed 50/50. Now that I see they sell a Cajun, I might mix the Seasoned with it for some bite. ;)
Louisiana in the blue bag, with added Lowry's, sometimes crushed red pepper or whatever I think might be good. No wash or coating aside from the water they were soaking in. Fry at 375 for 3-5 minutes.
I prefer a corn meal type coating, results in less dirty dishes and doesn't dirty up your oil quite as bad compared to something like beer batter.
JR Mad's is the best I've had. It's not readily available locally so I just use the Louisiana blue bag.Quote:
Originally Posted by Hitek
None of that hot, salty, spicy etc. for me. Rinse the fillet or whole fryers and pat dry. Sprinkle lightly my favorite low salt seasoning and then dust them with some pure corn flour. Fry until crispy, you get to enjoy the sweet flavor of the worlds best tasting fish. No hiding it in a whole lot of other stuff. Catfish is another story.
PPG
me and my buddy always use House Autry
9 times out of 10 I start with fine ground corn meal.. I add spices to it before rolling fillets thru it.. The last few years I add Everglades "Fish and Chicken" seasoning into the corn meal. Any liquid coating I use will be store bought Tempura or Beer batter mix, just add water and dip... 30 years ago I used flour and cavendars Greek seasoning a lot.
Crushed saltines or ritz crackers dipped in a egg wash salt and pepper fried in butter med heat.
Shore lunch is good.
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I use uncle bucks they have3 fish and 3 chicken
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Bass pro Uncle Bucks Cajun hot and plain mixed 50/50
I like the white Andy's, with some red Andy's to taste, but throw in a little Jiffy mix to boot! You can thank me later!
Attachment 454518
This is good stuff too!
Give ‘em a mustard bath and then a cornmeal jacket. Season to taste. Enjoy!
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Serious question- why put mustard on crappie? I could understand a strong-flavored fish like catfish or white bass, but crappie are so clean and sweet, I would think mustard would overwhelm.Quote:
Originally Posted by Slab Apprentice
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