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Thread: Batter Dipped Perch Trip Report

  1. #11
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    May 2011
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    That is a lot of fish to fillet but looks like it was worth it.


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    Matt Schroeder - AGFC - (877)470-3309 - matthew.schroeder@agfc.ar.gov

  2. #12
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    Nice.

    Regards


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  3. #13
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    Jan 2019
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    Yep, those little perch are fun on light gear. I was using crappie jigging poles and ultralight rods. Those little guys, especially the white perch, fight really well. The flavor of perch is better than bluegill and crappie in my opinion. There's no limit on perch in NC, and we wound up with over 7 pounds of fillets! Me and my friend had so many bags of vacuum sealed perch for our freezers. White perch are considered an aquatic nuisance species in NC, so there's no limit on them.

    The batter was nothing more than 1/2 cup self rising floor, 1 tbsp old bay seasoning, and club soda. Mix everything together until it is the consistency of pancake batter. Then dip each individual fillet in batter, and drop them in your hot grease one at a time. MMMM mMMMM good. Give it a try on bluegill fillets if you've got no perch in your area. Works good.
    Commercial worm farmer, my outfit is called the little ponderosa worm ranch. I raise red wigglers and Louisiana Swamp Worms for your fishing needs. Full time sales start in 2020.

    https://www.littleponderosawormranch.com/
    Likes slowhand, skeetbum, mchech LIKED above post

  4. #14
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    Out of curriousity, why use club soda for the batter? Do you open it and let it go flat before using it? I used to make a beer batter and it called for one room temp and flat beer (no carbonation). I never made it with a fresh beer, so not sure how that would change things. Thanks for the reply. Always looking for better ways to fry fish.


    Sent from my iPhone using Crappie.com Fishing mobile app



    Matt Schroeder - AGFC - (877)470-3309 - matthew.schroeder@agfc.ar.gov

  5. #15
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    It aerates the batter and makes for lighter crust that puffs up quickly. I've made it with beer too, but the club soda batter seems to be a crowd pleaser, try it once and you might love it. I use it straight out of the can, the bubbles are what make for a good, light batter. The japanese chefs use club soda and self rising flour to make tempura batter. This is similar, just a little bit thicker.

    Quote Originally Posted by D10 View Post
    Out of curriousity, why use club soda for the batter? Do you open it and let it go flat before using it? I used to make a beer batter and it called for one room temp and flat beer (no carbonation). I never made it with a fresh beer, so not sure how that would change things. Thanks for the reply. Always looking for better ways to fry fish.


    Sent from my iPhone using Crappie.com Fishing mobile app



    Commercial worm farmer, my outfit is called the little ponderosa worm ranch. I raise red wigglers and Louisiana Swamp Worms for your fishing needs. Full time sales start in 2020.

    https://www.littleponderosawormranch.com/

  6. #16
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    Quote Originally Posted by ThePerchKiller View Post
    It aerates the batter and makes for lighter crust that puffs up quickly. I've made it with beer too, but the club soda batter seems to be a crowd pleaser, try it once and you might love it. I use it straight out of the can, the bubbles are what make for a good, light batter. The japanese chefs use club soda and self rising flour to make tempura batter. This is similar, just a little bit thicker.
    Thanks! I will definitely be trying soon!


    Sent from my iPhone using Crappie.com Fishing mobile app



    Matt Schroeder - AGFC - (877)470-3309 - matthew.schroeder@agfc.ar.gov

  7. #17
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    Jan 2014
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    What a mess of fish but turned into pure Gold and FF..

  8. #18
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    That is awesome. I love perch but we only have yellow perch in our area. Thanks for the cooking lesson.

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  9. #19
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    Quote Originally Posted by ThePerchKiller View Post
    It aerates the batter and makes for lighter crust that puffs up quickly. I've made it with beer too, but the club soda batter seems to be a crowd pleaser, try it once and you might love it. I use it straight out of the can, the bubbles are what make for a good, light batter. The japanese chefs use club soda and self rising flour to make tempura batter. This is similar, just a little bit thicker.
    I just made some a little while ago,came out good.Second batch I lightly dusted with regular flour first, then dipped them in wet the batter for extra crunch,I liked that even better.Next I'm going to try Tony Chachere's Creole Seasoning to see how that works...thanks for the recipe.

  10. #20
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    Quote Originally Posted by Techno2000 View Post
    I just made some a little while ago,came out good.Second batch I lightly dusted with regular flour first, then dipped them in wet the batter for extra crunch,I liked that even better.Next I'm going to try Tony Chachere's Creole Seasoning to see how that works...thanks for the recipe.
    Yep if you dip them in flour before the batter, it makes it more crispy for sure. Glad you liked it. I too need to try the batter with tony's seasoning next... Bet it'll be good.
    Commercial worm farmer, my outfit is called the little ponderosa worm ranch. I raise red wigglers and Louisiana Swamp Worms for your fishing needs. Full time sales start in 2020.

    https://www.littleponderosawormranch.com/

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