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View Full Version : Found a better batter



Roberta
06-28-2004, 11:27 AM
Every once in a while we get to taking about cooking crappie here, so I thought I'd let you know that we tried a different brand of batter mix yesterday with great results.
We had been using Drakes when we wanted batter dipped fish, but tried Golden Dipt Beer Batter last night.
First, I sliced up a big vidalia onion and fried it, then our crappie filets. The batter was thicker than Drakes and fried up a nice golden brown even with fresh oil. The onion rings imparted a slight onion flavor to the batter and grease that the fish picked up. Delicious!

Only down side was that I used filets from the freezer since fishing has been so slow the last three times we've been out. Rain, debris, cold fronts, NE winds, you name it. We're ready for some settled weather for a change. - Roberta

big "E"
06-28-2004, 12:39 PM
Is that a wal mart brand?If not , where did you get it.?Im unhappy with the brand Ive used the last couple of times.They all seem to be too spicy.I like spicy stuff but this batter is too hot for my children to eat, and will bring tears to your eyes. Eric. :eek:

Roberta
06-28-2004, 12:46 PM
Golden Dipt is owned by McCormick now, so it's available to consumers through local grocery chains. I bought ours at Marsh Stores, but you can probably get it (or ask the store manager to order it) anyplace that sells McCormick spices and mixes. Golden Dipt sells a pretty good hushpuppy mix, too. - Roberta

big "E"
06-28-2004, 01:26 PM
Mccormicks is what Im using now.You dont think it was too spicy?Obviously not huh?Did you dilute it with plain flour or just straight up?The stuff I had was hotter than bojangles chicken.

Roberta
06-28-2004, 01:55 PM
This box has the "Golden Dipt" name and logo on it. Golden Dipt has several breading mixes, including spicy ones. The one I used is labled "beer batter" and is very similar to what you might get at a franchise seafood place.
I like spicy sometimes, but too often, it can kill the taste of the food. My other half adds cajun spices to everything but his cereal. ;-)

If you can't find this brand, try Drakes. It has no spice and will keep the little ones happy. - Roberta

Cane Pole
06-28-2004, 02:01 PM
Roberta,

Do they sell it at Wal Mart? I like trying different things for my wife to fix...Ha...My favoirte is fillets (small pieces up to 2 in.) basted in mustard...
try this...
2 parts meal
1 part flower
place in brown bag
take mustard basted fillets and put in bag, then shake
deep fry
yum....yum...

Cane Pole

big "E"
06-28-2004, 02:33 PM
Thanks Roberta, Ill look for the beer batter kind.And if not Ill try the drakes.My kids love fish , but that stuff will set you on fire.Eric.

CrappiePappy
06-28-2004, 05:52 PM
I grew up in a "fishing" family - my grandparents loved fried Crappie ! I learned early on, how to "clean" fish - (scaling, gutting, cutting off the head) - and how to "eat" fish, without getting a mouth full of bones. Those fish were covered in regular yellow corn meal ... and the skin added a "nutty" taste to the sweet taste of the meat. Once I learned how to "filet" fish - the "bone" problem was eliminated ... but so was some of the taste. The fish filet meat would absorb the flavor of the coating and/or grease, and the sweet taste of the fish was lost in the various "flavors" of the coatings. I've never really cared for "batter" coated fish ... preferring "meal" coatings. I've tried several different ones ... ending up with one that I find to be flavorful, but not overpowering - Southern Star Fish Fry Seasoning, by Alferi. For those that find it a bit "spicy" ... I suggest a 50/50 mixing with yellow corn meal.
I know that the "crappie eating afficionados" of the Crappie.com Tournaments have been treated to several different brands of "coatings" ... and I think the Southern Star has made many "converts". That's not to say that the other coatings were not good ... just that the general concensus leaned towards the Southern Star (with many people asking for it to be used again, buying it/requesting it for "personal" use, and many positive comments on its flavor). ..............cp :cool:

Roberta
06-28-2004, 07:39 PM
I just like to fix fish different ways. Sometimes a good old corn meal dredge is just the ticket (I like to mix the meal with corn flour) and then there's the oven-fried cheese cracker breading. Trout are always drenched in evaporated milk, dredged in a flour/corn starch mix and fried with almonds. I guess that would work with panfish, too. I'll have to try it.

I went back to leaving the skin on my crappie, though I do filet them to keep hubby happy. The meat holds up better and has a better taste, IMO. - Roberta

Billy McKnett
06-28-2004, 08:00 PM
Boy, this is very good reading. I am new to this page,but I can tell i,m going
to enjoy it. You people talk my kind of talk.

Billy McKnett

CrappiePappy
07-08-2004, 12:28 AM
I have to agree with you on your observation, about "better taste with skin on filets" ... it does take a little bit more preparation time, when cleaning - but the sweet, nutty taste added by the skin is well worth it. When I clean Crappie for family members, or friends, I'll do a complete filet job. But, for those I keep for myself, I sometimes just scale and clean or scale and filet (usually depending on size of fish). I, personally, prefer the "skin on" taste ... which is probably one reason I don't use heavily spiced, dry coatings. And it's probably why I prefer corn meal based products (dry) over the "Long John Silver" style products (batter).

Now I just have to get a chance to get back out there, after them ... the freezer chest is empty, and the fridge's freezer only has a few small packs of filets left ...LOL!! ...................luck2ya .................cp :cool:

big "E"
07-08-2004, 03:45 PM
Hey Roberta , I tried the batter you recomended , its great.What I did was a double dip method.I dry dipped them with the spicy stuff and then dipped in egg and milk and dipped in the beer batter.I must say they were excellent.The beer batter tamed the spicy stuff.Eric. :)

Roberta
07-08-2004, 07:30 PM
I guess that method kept the kids happy? Great! Now do that with some thick Vidalia onion rings. - Roberta

chaunc
07-09-2004, 08:29 AM
Bobbie, if you like mixing cornmeal and flour, Aunt Jamima has a mix for you. It's called Cornmeal mix. It's white cornmeal and flour. It's very tasty. I just pulled some Lake erie perch fillets out of the grease and they are delicious. Give it a try. Smitty

Roberta
07-09-2004, 08:56 AM
Thanks! I'll look for it at the grocery today. Lake Erie perch, huh? Did you bring enough for all of us? ;-)

Barnacle Bill
07-10-2004, 03:31 PM
Is that a wal mart brand?If not , where did you get it.?Im unhappy with the brand Ive used the last couple of times.They all seem to be too spicy.I like spicy stuff but this batter is too hot for my children to eat, and will bring tears to your eyes. Eric. :eek:


Big E, I've been mixing my own. House Autry seafood breader and then add Old Bay Seasoning. You can make it as spicey as you like. Has anyone tried the stuff they sell at BPS?

chaunc
07-10-2004, 06:56 PM
NOOOOO....... I got 6 fish from a couple buddies who had time to go and they limited out. Waves were 3 to 5ft on my day off. My motto is... 2ft or less, damn the rest. Even dramamine doesn't help me.

fishingpox
07-11-2004, 10:01 AM
I use Louisiana fish fry mix. I think I'm doing the math wrong, I do not know, but for those of us that may be counting carbs.,it seems to have fewer carbs over cornmeal. Maybe someone can figure this out for me. Rusty

slab_seeker
07-11-2004, 07:49 PM
I use BPS breader, its good but HOT. I mix 2/3 House Autry and 1/3 BPS breader. If you have regular kids that may still be too hot for them. My kids put Texas Pete hot sauce on about everything.


Big E, I've been mixing my own. House Autry seafood breader and then add Old Bay Seasoning. You can make it as spicey as you like. Has anyone tried the stuff they sell at BPS?

labill
07-11-2004, 08:55 PM
Hey, all of these recipies sound good! I like to mix a little mustard on my fillets and then roll 'em in Louisiana mix and fry at 400 deg. Other times, I dip the fillets in egg and milk, then roll or shake in yellow corn meal, flour, onion salt and black pepper. Just the basics, but delicious.

Roberta: I'm going to have to try your recipe, it sounds too good to pass up, especially frying the Vidalia rings to have w/the fish. By the way, did you get a new computer? Seems you have found a way to navigate the new message board.

Roberta
07-12-2004, 07:43 AM
No, didn't get a new computer, I just have to click on everything to see what the subject matter is. I'm sure I'm missing out on a lot of features, but I'll take what I can get.

The onion rings are wonderful. Be sure to fry those first and keep them warm in the oven. - Roberta