This is a great recipe to use for those that tend to like the batter more than they like the fish. It’s also a great way to make the fish go a bit further, as you can fine tune this recipe for the thickness of the fried breading you prefer. For those of you who can’t stand your avg. soggy or only slightly firm fish.
-10 panfish fillets
-1/4 cup Dry Fish-batter Mix – Homemade Recipe Below
-Beer – Less than 1/2
-Seasoned Flour
-Oil
-Panko Bread Crumbs
Add beer to the dry mix of your choice, either store-bought or homemade. Make the consistency equal to that of pancake batter if you want a thicker breading. More like the consistency of milk if you want it a bit more thin. Set aside for 5 minutes. Readjust amount of beer just before using. Setup a 4-step station right next to the pan or fryer. Take the fillets out of a milk soak, then dredge in seasoned flour, then dip in liquid batter, then roll in the panko bread crumbs. Add to fryer/pan with preheated oil.
After done, rather than setting on paper towels, put into metal colander to drain off excess oil.
Crispy fish, every time.
Fish Batter Recipe – Use with beer to make a liquid batter or use dry
-1/4 cup flour
-1/4 cup yellow corn meal
-1/4 cup fish batter of preference (optional, adjust for seasoning)
-1 teaspoon Garlic Powder
-Parsley
-1 Tbsp Old Bay
-1 tsp shallot salt or onion powder
Joel
