Thread: What is your favorite fry mix or breading

Nothing beats yellow cornmeal and lot's of black pepper to me, but Andys isn't bad either.

Andy's. Mix of the red and white bag

I like to try different breading but SR yellow cornmeal and plenty of red pepper seems to be hard to beat.

Originally Posted by Freebird87

Corn Flake crumbs or corn flake/panko mix; I season with garlic salt and cayenne to taste. Dip in flour, then egg wash, then the crumbs. Old Canadian walleye guide's shore lunch recipe! Fry at 350 degrees.

X2! This is the best I ever had anywhere anytime Hands Clapping

I like to use yellow cornmeal with a pretty good dose of Tony Chatcheries Cajun Seasoning. Umm good.

louisaina fish fry blue bag with a little mustard brushed on be fore i bread it. i also like a good beer batter

I went through 7 pages and not one person mentioned Fish-D-Lit. It is local to West Kentucky. I only started fishing for crappie at the end of last season, and cooking them also. My first two batches were the Fish-D-Lit, which is not bad. I have started to experiment and my last batch was the last little Fish-D-Lit that I had, corn meal, a bit of flour and Panko Bread crumbs. I will not use the Panko anymore since to cook the fish through, you have to burn the bread crumbs. I am leaning toward just Corn Meal, a bit of flour and some spices.

Originally Posted by Clint

I am leaning toward just Corn Meal, a bit of flour and some spices.

Clint .... forget the flour & spices. :p
Just use yellow corn meal (or, at least try it alone, once). You'll actually get to taste the sweet flavor of the fish (esp fresh caught), as the corn meal doesn't add any flavor to the fish. Hands Clapping

Flour is just going to coat the meat, & may not allow as much of the corn meal to stick Doh
Spices aren't necessary, unless you're trying to cover up the taste of the entree .... and salt/pepper can be added AFTER cooking, if desired.

Corn meal breaded fish should come out of the grease as a golden color ... pan fried or deep fried ... so, if you're getting blackening of the outside, you're overcooking it. Fish have delicate meat, and really don't need to be cooked that long. It's the coatings that take time to brown up ... the fish is "done" before that, and excessive cooking time just takes the moisture out of the meat.

... cp