First fish fry of the winter season – Receipe help

I’m having a fish fry for a group of friends tomorrow night and wanted some of your thoughts and ideas for the best coating / Batter for deep fried pan fish. I usually just go with a egg / milk dip and then coat with equal parts of fry magic and shorelunch. I was thinking about trying something different. I thought with all the fish everyone here catches that some of you would have a few great receipes. Thanks in advance for you thoughts and ideas.

I tried a dry batter called “North woods”? a few months back. Bob Bowman brought it and I believe he said you can get it in the twin cities area. Anyway, it was really good!
With you, I usually went with the traditional shorelunch, Drakes and others but this stuff imo had them beat. Anyone else ever try this?
Wish it was available down in this area

i/3 flour 1/3 corn meal & 1/3 fryin magic a nice dry coating & makes a nice thin coating on the fish so you taste more than the batter

If you are near a Fleet Farm go in and get the Andy’s breading. We bought some and everyone really likes it. If BK is around this morning he can chime in but it is a thin breading with a little cornmeal taste. My daughter just tried it a week or so ago and called to tell me the kids loved it. It is good! If you get it make sure it is the breading and not the tempura batter—they are right by each other.

Cracker Meal mix

fry up in peanut oil Try it you will like it.

3 parts ground rice crispies
1 part flour
salt & pepper to taste
Dip fish in egg & milk
roll in mix,fry in HOT oil

I like the shorelunch cajun. It is also my daughter’s favorite. I also like making up a really thin beer batter sometimes. If you make it thin enough, it doesn’t overpower the taste of the fish and gets nice and crispy. I don’t have a recipe for it, just wing it and adjust until I get the consistancy I want.

Andy’s original red do not buy the cajun. Shake the fillets let sit till coating is wet then fry. I add cornmeal sometimes.

A few of my favorites would have to be either FINELLY ground saltines or just flour. Dip the fillets in a egg/milk combo, coat them with either one and fry in peanut oil either in a pan or deep fryer. I have found that the deep fryer (fry daddy) works a lot better than the pan because you can control how crispy and brown they get a lot better.
So if your X-Mas list isnt filled out yet you wouldnt be disappointed in getting a fry daddy. They have many uses besides frying fish

italian seasoned bread crumbs – rinse the fillets & drain, debone, chunk into the sizes you like and then deep fry in peanut oil. I only do this 3 or 4 times a year but it’s usually for a group of more than 15 and after I have been to the great lakes so I have a pile of meat – usally an ice cream pail full of chunks ready to go.

Enjoy the fry as it sounds great right now!

ted

I am a big fan of either Ritz or Town house crackers as they are coated with butter/butter flavoring. Once ground to a fine powder, season with any of the seasonings you wish, although I am partial to nothing but pepper. Dip in egg/milk wash and then the dry crumbs and fry away!!! Lightly dry battered or the thin beer batter allows the fish to shine through, which is the reason you went to all the trouble before you got to this stage!!! Don’t over fry them and enjoy any of the above recipes!!!

Mark

here’s one I like to use when I’m tired of the ‘normal’ fry… first, dip in just flour (helps the egg mix stick), then dip in a mixture of eggs beaten with honey – finally, dredge it through italian bread crumbs and freshly, finely grated parmesan (sp?) cheese. I fry in peanut oil, heated to 375 degrees. The mixture of the honey and parmesan gives it a unique flavor – great for walleye or even panfish!

Take regular “stick” pretzels and put them in a blender and “grind” until there are no large pieces left. Use them the same as your other dry coating. You will be surprised at the taste and texture. A word of warning……Do not use the “crumbs” from the bottom of the bag!!!! That kind of salt should be used on your icy sidewalks!

As was mentioned in an earlier post…..peanut oil is the greatest for frying fish in this manner.

Good luck with the fish fry. There really isn’t a poor recipe for fried fish

Quote:

---

If you are near a Fleet Farm go in and get the Andy’s breading. We bought some and everyone really likes it. If BK is around this morning he can chime in but it is a thin breading with a little cornmeal taste. My daughter just tried it a week or so ago and called to tell me the kids loved it. It is good! If you get it make sure it is the breading and not the tempura batter—they are right by each other.

---

I agree

Quote:

---

I tried a dry batter called “North woods”? a few months back. Bob Bowman brought it and I believe he said you can get it in the twin cities area. Anyway, it was really good!
With you, I usually went with the traditional shorelunch, Drakes and others but this stuff imo had them beat. Anyone else ever try this?
Wish it was available down in this area

---

Northwoods Cajun Walleye….. hands down the best dry mix I’ve ever had on fish. Definitely not just for walleyes either! The only problem is, it’s hard to find.
My second favorite would be the shorelunch cajun mix.

I also like the shorelunch cajun mix. You can cut it with flour for a bit milder flavor.

Another thing I like is using garlic flavored instant potato mix. The stuff deep fries up nice.

-J.

I’m a big fan of the Babe Winkelman cajun. Watch the cub add, a lot of time you can get 2 for $5.

I’m ready for a fry and a

Jami

Here is one I got from a guy in Canada, all of our friends love it. Dry the fillets, roll them in Wondra flour, dip them in egg, then roll them in Potato Buds and deep fry. They come out golden brown and taste terrific. You can also bake them if you prefer. Be sure to salt and pepper the Potato Buds

The “Official Tuck’s Beer Batter Recipe” is Don’s Chuckwagon. Add 1.5 cans of beer per box. Chuck in fish and fry. Nothing special needed. You want the batter to just run off a fork smoothly….

Oil temp needs to be 325-350 to get the golden brown look. You will get a LOT more mileage out of your oil with beer batter. Dry batter, the Cajun Shore Lunch get’s the nod. I will have to give that Winkleman’s a try. Ritt, when we getting Sauger to fry those up????

My two cents is for shake in a gallon bag with flour then drop in a gallon bag of eggs then drop in a gallon bag of saltine cracker crumbs. sprinkle with cavenders greek seasoning or even just salt. The cavenders is great for deer steaks so good to have on hand. also easy clean up.

i guess i’m different…pan fried in butter roll fish in flour salt and pepper to taste and enjoy when golden brown…still a favorite for my kids and myself

They all sound great.Sooo,Why dont you fry up a little of each and have your friends judge the one they like best and get back to us.

personaly if I were cooking for a large crew, I’d go quick and easy with little clean-up. A premade beer batter is hard to beat, make sure you get your oil up to propper temp between batches. If frying pieces, be sure the peices are roughly the same size so they are done cooking at the same time. Man, I can almost feel my ribs, must be time to eat.

Quote:

---

The “Official Tuck’s Beer Batter Recipe” is Don’s Chuckwagon. Add 1.5 cans of beer per box. Chuck in fish and fry. Nothing special needed. You want the batter to just run off a fork smoothly….

Oil temp needs to be 325-350 to get the golden brown look. You will get a LOT more mileage out of your oil with beer batter. Dry batter, the Cajun Shore Lunch get’s the nod. I will have to give that Winkleman’s a try. Ritt, when we getting Sauger to fry those up????

---

Hmm, possibly on friday? See if the weather folks are even close on their forcast.
Have to see whats left of the resort after BK was left alone down there.

Jami