Ok , I know most of us have a favorite already , Including me , but have recently tried this twice , and its become a family favorite. I just add a little lemon pepper and it has great flavor. Anyone care to share their favorite?
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I can say I never tried that brand but love there pretzels. I like andy’s and louisiana. Do not care for any of the shorelunch types.
Spicy Doritos ground with a rolling pin.
Good way to get rid of stail crackers or pretzels is putting them in blender and making your own. Like the cornmeal shore lunch.
Ok , I know most of us have a favorite already , Including me , but have recently tried this twice , and its become a family favorite. I just add a little lemon pepper and it has great flavor. Anyone care to share their favorite?
Those look awesome!
I like seasoned flour, egg wash, then Panko. Gonna have to try the Dots though.
My favorite so far for fish 
Bread the fish dry, let the breading absorb until most of it looks wet before dropping in hot oil. Cook well done to release moisture and have a crispy outcome.
For a little extra kick soak the fish in some hot sauce for 5 minutes before dry breading.
It’s like eating boneless chicken fingers lol
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+1 on the crushed up dots. Used them in a pinch in the bwca 2 years ago and its now one of my favorites.
Another good one is a 50/50 mix of shore lunch and crushed up ritz crackers
Louisiana Blue Bag is my go, to been using it for years, have not found anyone who did not like it.
Whisker seeker tackle makes excellent breading. It’s our new favorite.
Andy’s has been my favorite. Fleet farm used to stock a Northwoods Cajun batter that was awesome for beer batter.
The Dots mix is really good – and Dot is one rich lady after selling to Nestle.
When I’m in more of crunchy cornmeal kind of mood, Andy’s Red is my go-to
And Chef Craig (or Craigers?), who I’ve seen post on here before, makes a great mix that has powdered egg in it. Essentially if you’re a guy who likes to do the flour/egg wash/breading process, you can just put your damp filet in the mix which hydrates the egg and you get a good thick, delicious breading without all the mess. There’s a couple other brands that do this too, But Craigers tastes the best, IMO. I used to buy it at the Sportshow, but heard they have it at Scheels now? Haven’t had it for a while, will need to take a look next time I’m there.
The Cajun Chef Roberts is our go to
I use a 50/50 mix of shorelunch and panko. But, the first spring crappies I get will get the Dot’s treatment. Thanks for sharing the photos.
Right now I’m liking Back Forty from Mills a lot. Craigers has been my favorite the last year. And I always keep some Drakes around. I like the Dots and enjoy trying new dry batters.
Craigers tastes the best, IMO. I used to buy it at the Sportshow, but heard they have it at Scheels now?
They do, I just bought some recently, but haven’t tried it yet. I like Cajun Shore Lunch with Panko, Ritz or Kelloggs Cornflakes. Dots was just ok imo, I didn’t like the pretzel texture and didn’t think it was very well seasoned with their flavoring.
I like fryin magic but have to admit I don’t keep many fish so I haven’t experimented with other breading. Some of these sound really good and will have to give them a try this year.
+1 on the Back 40 from Mills. And sometimes I mix it 50/50 with Cajun Shorelunch.
Lately my goto is Seasoned Salad Croutons. Cheese-It’s are good too.
Louisiana Blue Bag is my go, to been using it for years, have not found anyone who did not like it.
John, I tried this on a trip to LOW this year. I didn’t like it, so I am at least one person that did not like it.
But, I will say, I like the flavor of fish, don’t want a batter that covers that up. I tried just putting a few fresh slices of bread in a blender, using that as batter. I liked that a lot. Crunchy, but no overwhelming flavor, just add a bit of salt.
<div class=”d4p-bbt-quote-title”>John Rasmussen wrote:</div>
Louisiana Blue Bag is my go, to been using it for years, have not found anyone who did not like it.John, I tried this on a trip to LOW this year. I didn’t like it, so I am at least one person that did not like it.
But, I will say, I like the flavor of fish, don’t want a batter that covers that up. I tried just putting a few fresh slices of bread in a blender, using that as batter. I liked that a lot. Crunchy, but no overwhelming flavor, just add a bit of salt.
This is precisely what Drakes excels at. I use it on small panfish so I can taste them.
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<div class=”d4p-bbt-quote-title”>John Rasmussen wrote:</div>
Louisiana Blue Bag is my go, to been using it for years, have not found anyone who did not like it.John, I tried this on a trip to LOW this year. I didn’t like it, so I am at least one person that did not like it.
But, I will say, I like the flavor of fish, don’t want a batter that covers that up. I tried just putting a few fresh slices of bread in a blender, using that as batter. I liked that a lot. Crunchy, but no overwhelming flavor, just add a bit of salt.
Fair enough. They also sell a more plain version I do not recall the color of the bag red maybe?
Sturdiwheat used to have a Cajun that was my favorite. When they stopped making that I switched to the Louisiana Cajun in a red bag. I have to order it online because I can’t find it anywhere locally. It is pretty good.
If I had to pick this is the winner. Lemon pepper flavored panko is #2. All the others mentioned here are good as well. As far as frying fish there really is no wrong answer IMO as long as it’s not a soggy mess
chef roberts lemon pepper has been my go to but ill have to try that dots batter a try. Also very interesting to hear B-man say he uses bread to suck the moisture out of the fish. ill have to try that too
Sturdiwheat used to have a Cajun that was my favorite. When they stopped making that I switched to the Louisiana Cajun in a red bag. I have to order it online because I can’t find it anywhere locally. It is pretty good.
Sometimes Cub has the Louisiana Cajun. Crappie I lay my fillets on paper towels before I fry to suck up the moisture.
chef roberts lemon pepper has been my go to but ill have to try that dots batter a try. Also very interesting to hear B-man say he uses bread to suck the moisture out of the fish. ill have to try that too
Don’t think you read that right.
He uses “breading” to to absorb the moisture. It looks wet after it absorbs some of it. He’s referring to the Shore Lunch Chicken breading I believe.
Shore lunch regular and Cajun for me. The chicken batter is on my list to try. I don’t care for the dots pretzel stuff.
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