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Fish breading
- Thread starter mudcat100
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Marshwheeling
Member
Crumbled up saltines, egg, salt and pepper, including some of my BIL's homegrown habanero powder. On fresh-caught walleye, cooked in a cast iron pan over a wood campfire, it's pretty hard to beat.
I fried some catfish last night and mixed some Panko bread crumbs in with the corn meal along with my usual spices.
The Panko bread crumbs are coarser and make the fish crispy. Best used on cold water fish like Cod, Haddock etc.
Good on Grouper down here but can't afford that anymore. Over $13/lb Or $100 lb if I go out a catch it myself.
The Panko bread crumbs are coarser and make the fish crispy. Best used on cold water fish like Cod, Haddock etc.
Good on Grouper down here but can't afford that anymore. Over $13/lb Or $100 lb if I go out a catch it myself.
doublesharp
Member
Yellow corn meal with garlic salt, Lowry's seasoned salt, black pepper and Everglades seasoning. I dip in egg sometimes before I dredge in batter. Get the oil hot as it will get without scorching and cook the fish fast. Crappie is what I generally fry.
CAJUNLAWYER
Member
I fried some catfish last night and mixed some Panko bread crumbs in with the corn meal along with my usual spices.
The Panko bread crumbs are coarser and make the fish crispy. Best used on cold water fish like Cod, Haddock etc.
Good on Grouper down here but can't afford that anymore. Over $13/lb Or $100 lb if I go out a catch it myself.
I hear you.....I don't ever want to think how much that tuna cost per pound!!!
Stevens
Member
Dip in milk (some folks like a milk/mustard mix) then shake in a paper bag with Zatarain's Crispy Southern Seasoned Fish Fry which is corn meal based.
When I'm deep frying speckled trout I fillet the fish then slice the fillet lengthwise again which gives four thin fillets per fish. The thin
fillets fry up super crispy.
Stand around the pot, dip the fish out with a strainer onto paper towels and eat them by hand, delicious! Yes, give them a good shot of your favorite hot stuff. Cold beverage at hand of course.
Steve W
When I'm deep frying speckled trout I fillet the fish then slice the fillet lengthwise again which gives four thin fillets per fish. The thin
fillets fry up super crispy.
Stand around the pot, dip the fish out with a strainer onto paper towels and eat them by hand, delicious! Yes, give them a good shot of your favorite hot stuff. Cold beverage at hand of course.
Steve W
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Maddog 521
Member
Try white flour, laced with "lemon pepper".
dish of flour, salt, pepper, lawry's
dish of egg wash (tbsp of milk and lighly beaten egg)
plate of Panko bread crumbs
dip, dip, dip fry in butter or oil
dish of egg wash (tbsp of milk and lighly beaten egg)
plate of Panko bread crumbs
dip, dip, dip fry in butter or oil
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HAWKEYE10
Member
I don't know how my wife does it but it's good. Don
sipowicz
Member
Progresso Italian breadcrumbs...
rge1066
Member
I just did some a few nights ago... The wife bought tilapia, but this works with other fish caught or bought.
I use some egg and a little milk with kosher salt, black pepper and some cayenne pepper, then dredge it in Betty Crocker corn bread mix.
Fry it up in plenty of butter and some olive oil in the old Giswold. Finish with your hot sauce of choice and not only is it awesome, it will have the guys at work standing around drooling over the leftovers...
I use some egg and a little milk with kosher salt, black pepper and some cayenne pepper, then dredge it in Betty Crocker corn bread mix.
Fry it up in plenty of butter and some olive oil in the old Giswold. Finish with your hot sauce of choice and not only is it awesome, it will have the guys at work standing around drooling over the leftovers...
cussedemgun
Member
Fresh fish is the secret, if from the market & a bargin because it is odorific, rinse in a mix of 1tsp bleach (chlorox) to 1 gal water to remove any surface bacteria.
Dip in egg wash, (equil parts of egg & milk, then whip).
Roll in saltine cracker crumbs (crush a tube of crackers, dump in a plastic baggie, & crush with a rolling pin).
Fry (pan or deep fryer) in peanut oil - fairly hot, peanut oil will stand the heat without smoking or burning.
For tartar sauce, combine equil parts yellow onion, dill pickle + 1/4 to 1/2 fresh jalepeno & a large garlic clove in a blender or mini food processor. Puree then add mayonaise to desired thickness.
For coctail sauce, combine 1/4 cup catsup with 2 tbs prepared horseradish & a dollip of tabasco (I prefer the green).
Enjoy, Jim
Edit; Tonight I am making do with the subsistance thing;
Grouse breast simmered in rice & mushroom sauce (shaggy mane)
Don't dispair for me, I shall survive!
Dip in egg wash, (equil parts of egg & milk, then whip).
Roll in saltine cracker crumbs (crush a tube of crackers, dump in a plastic baggie, & crush with a rolling pin).
Fry (pan or deep fryer) in peanut oil - fairly hot, peanut oil will stand the heat without smoking or burning.
For tartar sauce, combine equil parts yellow onion, dill pickle + 1/4 to 1/2 fresh jalepeno & a large garlic clove in a blender or mini food processor. Puree then add mayonaise to desired thickness.
For coctail sauce, combine 1/4 cup catsup with 2 tbs prepared horseradish & a dollip of tabasco (I prefer the green).
Enjoy, Jim
Edit; Tonight I am making do with the subsistance thing;
Grouse breast simmered in rice & mushroom sauce (shaggy mane)
Don't dispair for me, I shall survive!
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OFT II
US Veteran
I use yellow corn meal, salt & black pepper usually. Several years ago several of us were fishing and decided to fry fish one night. Someone rolleyes forgot to buy the corn meal. One of the guys had a bag of kettle fried potato chips, vinegar and sea salt flavored. He crushed the chips while still in the unopened bag and we used that to batter the fish. Came out pretty darned good.
rolleyes forgot to buy the corn meal. One of the guys had a bag of kettle fried potato chips, vinegar and sea salt flavored. He crushed the chips while still in the unopened bag and we used that to batter the fish. Came out pretty darned good.
