Thread: What is your favorite fry mix or breading

Zatarans for sure


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Zatarain's Crispy Southern if you can find zatarain’s
crispy Chicken batter you will like even more

A light batter of egg wash and flour.

I really like them pan fried in just a little butter...taste the fresh fish...yum

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Originally Posted by Mrs Shadow

A light batter of egg wash and flour.

I really like them pan fried in just a little butter...taste the fresh fish...yum

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There is only one for us...HOUSE AURTRY SEAFOOD BREADER..


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this one was recommended by a friend and we like it very much, can buy at Rural king. My go to though is Shawnees best cornmeal mix with a healthy dose of Tony Chacheres seasoning.

For coating we use half yellow corn meal and half pancake flour with salt and pepper added. I season with Zaterain's Creole after finished .That way each guest gets them just the way they like.

Will have to try some of the suggestions above. I usually Rub the filets in mustard and then give em’ the cornmeal jacket. Fry to golden brown.

I reduced my salt intake starting 5 years ago. (High blood pressure.) As a result, my taste buds have changed & I am astounded by just how over salted packaged foods are these days. Most of the commercial breadings I've tried are SO SALTY that I CAN'T enjoy them even though I've tried, which is probably best anyway.

While still salty, I enjoy, and can tolerate, House Autry... mixed 50/50 with Louisiana Chicken Fry for it's crispy effects. Egg wash makes too much breading stick for me, so I just rinse the meat with water, then into the mix. Sprinkle fillets LIGHTLY with Tony Chachere's as soon a they're removed from the fryer. (I'm going to try Tony's "no salt" version that I saw at the store recently.)

But when I run out of these breaders I think I'll just try coming up with my own so I can control the sodium better.

I used to mix my own from scratch. But I can’t beat this


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Originally Posted by J White

I used to mix my own from scratch. But I can’t beat this


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agreed!