crispiest fish breading in a package/box?

What is the absolute crispiest, crunchiest breading you’ve ever used? Prefer something that comes pre-packaged. Bonus points if it comes in a spicy seasoned version. We have typically used cajun shore lunch in the past but looking to try something new.

Will be cooking in oil and cast iron skillet.

Thanks!

Cajun Louisiana (orange package). Not found everywhere, Elden’s in Alexandria has it. Cornmeal base.

Panko and not even close imo for crispiness. Just add your own flavoring, I do lemon pepper.

x2 on Panko-I mix with other breading, but if crispy is the issue Panko is the stuff.

X3 on Panko

Put seasoning underneath

Thanks guys. We use panko a lot around the house, so im familiar with that crunch. I’m hoping to try something a little different on this trip, so I think I might grab some sturdiwheat and do a mixture with the panko.

lindyrig79 wrote:

X3 on Panko

Put seasoning underneath

Genius, never thought of that.

Sturdiwheat is a solid second choice. One of my favs.

Oil temp is key for crispy. I’ll actually chunk up my fish to allow it to cook faster so I can really crank the heat for the crisp

Panko for sure. I do equal parts shorelunch and panko for a lot of my fish frying.

How has no one said fresh bread in a food processor? That is hands down, no question or contest the crispiest fish breading you will ever have. Toss a few pieces in a food processor, chop it up and roll the fillets in it like you would for anything else.

Whisker seeker tackle

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1 cup shredded parm plus 1 cup panko.
Toss in blender.

Great salty crunch. Good on pork chops, chicken cutlets, fish.

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dip in egg/milk mixture & roll in crushed cornflakes

Try instant potato mix. Lots of different flavors and you get an awesome end product.

Dip in shore lunch/breading of your choice, then dip in egg(with a bit of beer or milk in it), then into a pile of panko bread crumbs.

That’s how we do it at least.

Andy’s is by FAR the favorite in our household, but pretty much any corn meal based breading will be darn crunchy if fried correctly.

I think this thread goes to show there’s a lot of great options, but cooking it properly will be the key

Dont have a favorite breading but I think it was B-Man who posted in another thread that the best thing to do is let the filets sit after breading them. This makes a huge difference for them turning out crispy.

Kelloggs Corn Flakes crumbs! Mix it with your favorite seasoning or other breading for flavor.

My breading consists of about 5-8 types combined with added spices to achieve a texture and taste sought by most.

It isn’t the breading that makes crisp end result it is the cooking process.

Submerged fillets into 350° oil kept to temp = crisp fillets.

Partially Submerged and or improper temp= mixed results.

It’s the old saying about shooting. To improve your groups you must first tighten the nut on the backside on the gun… no don’t go grab a wrench. Shooter basic principles of accuracy.
In this case, it’s the cooking method not what’s being cooked.

This.

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troutbum wrote:

1 cup shredded parm plus 1 cup panko.
Toss in blender.

Great salty crunch. Good on pork chops, chicken cutlets, fish.

Thanks for this suggestion Troutburn! Sounds great!