Thread: What is your favorite fry mix or breading

1 c yellow corn meal
1/2 c flour
add garlic 'til you can smell it 1/8 c or so
1/8 c black pepper
1/8 c lowery's
1 tbs lemon pepper
shake it up ---you should be able to smell the garlic. if not add more garlic, when in doubt, add more garlic.
add ground sage until you can just start to smell it. don't over do it. about a 1/2 tsp
mix up a egg and milk and wash the fillets in it
coat both sides in mix. I like to coat all the fillets in mix b4 I start to fry
fry on med. high approx 30 sec/side...dont over fry. enjoy...............Thumbs Up

Zatarain's Crispy Southern

Drakes or Shore Lunch........

1/2 House Autry white cornmeal & 1/2 plain white cornmeal, salted and peppered in a ziploc bag. Pat the fillets dry and throw in the bag to meal. Save whatever meal is left over for the next fry.Thumbs Up.

My favorite fish breading mix hands down is Andy's. It comes in white (regular) or red (cajun). I usually mix it half and half. Problem is Publix no longer carries it so its a little harder to find. All I can say is try it and see what you think. They have a website showing what stores carry it.

I have several different recipes for fish depending on what sounds good and what fish I am cooking.
For Crappie I normally use yellow cornmeal with cayenne pepper or Harold Ensley fish batter and then fry in cast iron skillet. One of my favorite recipes for crappie is as follows,,

Parmesan Crusted crappie w/ Lemon Caper Sauce
Ingredients:
5 crappie Fillets
flour for dredging
egg, slightly beaten
Parmesan Flour:
1/2 cup flour
1-1/2 cups parmesan cheese, grated
Mixed well
1 Tbsp olive oil
1 tsp garlic, chopped
1-1/2 tsp capers, drained
juice of 1/2 Lemon
2 Tbsp white wine
1/4 cup chicken stock
pinch salt and pepper
1 Tbsp unsalted butter

Directions:
1. Prepare Parmesan flour in shallow pan, set aside.
1. Dredge fish in plain flour, shaking off excess flour.
2. Dip in egg wash.
3. Coat in parmesan flour mixture.
4. Heat non stick frying pan with olive oil (must be fairly hot).
5. Brown fish on both sides, remove from pan and keep warm.
6. In the same pan add more oil if needed, and sauté garlic.
7. Add capers, lemon juice, wine, stock, and pinch of salt and pepper.
8. Reduce by half. Remove from heat and add whole butter.
9. Plate fish and spoon sauce over.

It really is worth all this work. This stuff is awesome if you want to take the time to make it. It gets great reviews every time I fix this for one of our fish fry's.

For walleye it has got to be my beer batter which is as follows,,

Beer Batter
Ingredients
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

Directions
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. Heat oil in a dutch oven or deep heavy skillet for deep frying. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat. Cook until golden brown. Drain on paper towels.

This is the best beer batter I have ever had in my life! It is nice and crunchy and there is plenty of batter on the fish. The best part is scooping all the crunchies out of the pot, those are awesome!

fried patatos

Originally Posted by bluegill bill

zatarain's crispy southern with real lemon. I've been using it for years and think it's the best. When it boils right down to it, it's all a matter of personal taste, use what ya like.

Shep

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