Fish fry

[Shockwave]

What does everyone use for fish fry? I was making my own beer batter, but that gets a little messy out camping. I started using Louisiana fish fry and recently bought a bag of Catch and Cook that I will try this weekend. I'm thinking I need to find a recipe and make my own. The crispier the better.

 

[MuleyMadness]

Shore Lunch. Either the beer batter or Cajun.

 

[1lessdog]

Corn meal and Cajun shaker.

 

[johnr]

Shore Lunch. Either the beer batter or Cajun.

Same, sometimes I will smash up some spicy nacho doritos and grind them to a fairly fine texture and add to the shore lunch, gives it a bit of Zest

 

[NDwalleyes]

We used the Four Brothers stuff from Cashwise last week and it was really good. Buttermilk bath and shake-n-fry.

 

[Maddog]

Zatarain's Crispy Southern seafood breading mix
New Orleans Style Fish Fri

 

[Sluggo]

What's a good fryer to use?

 

[701FishSlayer]

Been wanting to try the catch n cook but haven't found it anywhere yet.

 

[Shockwave]

Been wanting to try the catch n cook but haven't found it anywhere yet.

Found it at Scheels in Bismarck

 

[MSA]

Ground/crushed original Ritz crackers

 

[NDwalleyes]

Ground/crushed original Ritz crackers

I've heard Dot's pretzels ground-up are good too, but haven't tried it yet.

 

[Twitch]

Legendary Northwoods. Mix original and mild cajun.

 

[bravo]

Andy’s. 50/50 mix of the red and yellow.

 

[remm]

You won't be disappointed with the catch and cook, have tried most all their flavors, pretty good. Their beer batter doesn't seem to get as "fluffy" - could be operator error- as the shore lunch beer batter, but has good flavor.

 

[Jigaman]

I've heard Dot's pretzels ground-up are good too, but haven't tried it yet.

Dotz are very good. grind them as fine as you can.
We also really like saltines (ground as fine as possible) with lots of dill and lemon pepper added. egg wash, roll in breading, fry in 375° peanut oil, down the hatch.

 

[guywhofishes]

Most dry fish fry coatings are too salty.

We use them but add about 50% more corn meal and/or corn flour to unsalt it a tad and a little ground parmesan for that “toasted butt cheese” aroma. And we add a little extra fresh ground black pepper.

Also, a lemon wedge on the side is crucial when they’re served.

 

[Jigaman]

Also, a lemon wedge on the side is crucial when they’re served.

I forgot, lots of lemon wedges!

 

[cooter00]

Shore lunch one original one cajon mix together I use peanut oil make sure it gets to temp

 

[Shockwave]

I like the parmesan cheese idea.

 

[guywhofishes]

If you want ultra crispy coat the filets with plain Greek yogurt (milk added to adjust thickness) prior to coating them - instead of the usual egg/milk wash.

Crispiest fish I've ever deep-fried, bar none.

Only down side is that cold fish left over the next day isn't as good - the turtle shell like coating separates from the meat unlike milk/egg wash. And I do like me some good cold leftover filets the next day.