Looking for breading batter re

[Travis wood outdoors]

What’s everyone’s favourite fish breading and batter recipes? Instead of using store boought. What’s you alls fish coats secrets?

 

[measure-it]

1/2 evaporated milk & 1/2 whole milk--mix with a good dash of Frank's Hot Sauce, shake off extra, then roll in soda cracker crumbs or crushed Cheez-its, or Potato Buds.

 

[Travis wood outdoors]

1/2 evaporated milk & 1/2 whole milk--mix with a good dash of Frank's Hot Sauce, shake off extra, then roll in soda cracker crumbs or crushed Cheez-its, or Potato Buds.

Perfect thanks I’ll give it a shot

 

[1lessdog]

The easiest and one of the best is. Cut your fish in chunks to finger size. Corn meal and season salt or Cajon shaker. In a gallon zip lock bag. Pat dry the fish and drop in the bag and shake it. Drop it in a deep fryer for a few mins. Taste the first few to get the right seasoning combo.

 

[lunkerslayer]

take these and pulverize in a blender or one of those little bullets to a fine powder, i personally like the hot and spicy ones

 

[Allen]

I don't know that I really have a favorite, but I do use a wide variety of coatings to keep things interesting. Straight up make your own out of flour (or corn meal), salt, and lemon pepper, beer batter like Shore Lunch version, I also use plain, Italian or Panko bread crumbs. At times I will even mix bread crumbs in with a flour-based coating, which is excellent as well.

As for the wash, again I mix it up. My preferred is beaten eggs with a dash of milk or I'll just use plain milk or water.

I probably have a slight preference for flour-based coatings, but that's just me. They tend to make excellent leftovers re-warmed the next day for a fishwich with cheese lunch. Note, I much prefer to reheat them in an oven as opposed to a microwave.

When it comes to cooking oils, I strongly favor olive oil, but will occasionally use other oils, or even pan fry in butter.

That's one of the beautiful things about walleye, there are a ton of options out there for coatings and techniques.

 

[CatDaddy]

That's one of the beautiful things about walleye, there are a ton of options out there for coatings and techniques.

Allen, you had me until the walleye comment - you snob! Think about all the wasted opportunities for you to try your techniques on other white meat fish like rock bass!

 

[Jiffy]

Fish and cheese?

 

[KDM]

Mama KDM's recipe: Place One box of original shore lunch dry batter mix into a gal ziplock bag. Add about 2 cups cornmeal, lemon pepper seasoning (amount of your choice), Lowry's season mix to taste, garlic and onion powder to taste (most of these seasonings equal about 1 to 2 tsps in our mix) Shake well and drop mostly dry pieces of fish into the bag and shake to coat. then fry. Adding the extra cornmeal makes for a crispy coating on the fish. We freeze any left over batter to be used later unless there are large clumps of liquid goop in the bag... Then Mamma KDM will filter the batter thru a strainer to get the clumps out, then freeze. It's very not icky.

 

[Travis wood outdoors]

take these and pulverize in a blender or one of those little bullets to a fine powder, i personally like the hot and spicy ones

What!! No way. Ok I’m doing this. Dang it juts had walleye this morning.

Mama KDM's recipe: Place One box of original shore lunch dry batter mix into a gal ziplock bag. Add about 2 cups cornmeal, lemon pepper seasoning (amount of your choice), Lowry's season mix to taste, garlic and onion powder to taste (most of these seasonings equal about 1 to 2 tsps in our mix) Shake well and drop mostly dry pieces of fish into the bag and shake to coat. then fry. Adding the extra cornmeal makes for a crispy coating on the fish. We freeze any left over batter to be used later unless there are large clumps of liquid goop in the bag... Then Mamma KDM will filter the batter thru a strainer to get the clumps out, then freeze. It's very not icky.

Perfect thanks

 

[Davy Crockett]

Panko has a nice crisp to it.

 

[gonefshn]

Mama KDM's recipe: Place One box of original shore lunch dry batter mix into a gal ziplock bag. Add about 2 cups cornmeal, lemon pepper seasoning (amount of your choice), Lowry's season mix to taste, garlic and onion powder to taste (most of these seasonings equal about 1 to 2 tsps in our mix) Shake well and drop mostly dry pieces of fish into the bag and shake to coat. then fry. Adding the extra cornmeal makes for a crispy coating on the fish. We freeze any left over batter to be used later unless there are large clumps of liquid goop in the bag... Then Mamma KDM will filter the batter thru a strainer to get the clumps out, then freeze. It's very not icky.

I do the same except use corn flake crumbs instead of cornmeal. I’ll have to try cornmeal.

 

[KDM]

Used the corn flakes as well. The cornmeal skips the step of crushing the flakes into pieces. IMO, the cornmeal gives a more substantial "Crispy" to the fish.

 

[1lessdog]

Used the corn flakes as well. The cornmeal skips the step of crushing the flakes into pieces. IMO, the cornmeal gives a wewe more substantial "Crispy" to the fish.

Cornmeal is the only way to go. Very seldom do we ever have leftovers.

Or just flour and salt and pepper and fry in a cast iron frying pan with butter. My Mom made the best fish this way. Cast iron gave it that extra flavor.

 

[lunkerslayer]

Cornmeal is the only way to go. Very seldom do we ever have leftovers.

Or just flour and salt and pepper and fry in a cast iron frying pan with butter. My Mom made the best fish this way. Cast iron gave it that extra flavor.

Try butter flavored crisco