Do you like it wet or dry?

I was into my 3rd plate of deep fried panfish when I thought I should ask.

What’s everybody’s favorite coating and do you use it dry or make a batter to deep fry in?

Mine’s Gary Roach original and I use it dry.

Dry….any brand works. Haven’t found any yet that I don’t like

Good post. I was just thinking about trying a new batter/mix last night when I cooked some up. My old reliable is just a simple beer batter, half cajun, half regular shorelunch.

LiLyRiver.

The wife and I just finished a big platter of walleye filets. Nothing like good fish cooked the right way. For me (us) its dry coating and pan fried (sauteed). Don’t need a flavored batter to create a flavor for nice Mille Lacs walleye filets.

When cooking fish, less is more. If you think otherwise, you only appreciate the coating, not the fish.

Good point Jack. I like to keep my batter thin. After all, you don’t want to cover up those tasty fillets.

Favorite here would have to be Original or Oven Baked Shore Lunch.

Also like Broiling with Lemon Pepper and Butter

Egg and milk wash then 3/4 Fryin Magic and 1/4 flour mixture, deep fry till golden brown.

Al

Dry – mix (freeze dried then course ground) sweetcorn meal with Lawry’s seasoning – pan or deep fry. Home recipe tartar sauce. The guidance counselor brought a tub of KFC to my fish fry because he hated fish. Two pans of perch filets later he and my father-in-law finally let others get some too.

All I use is Bisquick nice and light and doesn’t soak up too much oil.

Miller lite and flour.

golden dipt fish and seafood coating is my favorite.
i like it dry, with a little seasoned salt and pepper.
the less coating, the better. we rarely do wet batter.

Dry 1/3 fry’n magic 1/3 corn meal & 1/3 flour

1 egg, 1 cap vanilla, mix add 1 cup bisquick and beer to thin

vanilla?

There is a batter up on Winnie, on your way to the Dam, that the bar on the corner sold. Anyone have a name, pretty sure is was local. That was the best batter I have had. oh and dry is best.

I use “Fry Magic”. It’s a light dry mixture. I rinse the fillets and drop em in a bag and shake. Then I pan fry them on a med-high heat. These golden brown fillets soak up little to no oil. Then the final secret… coarse ground black pepper! I’m not going to brag but they taste pretty incredible.

I think the biggest secret is the heat of the oil. How many of you have had those soggy oil soaked fillets at a fish fry before?? My stomach hurts thinking about em.

I love fish but they have to be FRESH and fried right. That’s why anyone that knows can tell you I have everything in my truck to fry fish at the drop of a hat. I can’t think of anything better than fresh walleye after spending a day on the water

Drakes with my own seasoning.

Both are fine in my book. Get Tuck deep frying a batch of fish up with his wet beer batter and you will hear a lot of people saying that’s the best! Dry batter is great for a quick shore lunch and works better on a pan fry method as JDL mentions.

-J.

Gotta love a good beer batter with a bunch of folks!

Sauger’s recipe with Panko Bread Crumbs for fish tacos is FANTASTIC!!! There are so many ways to make fish! I love them all!!!

Speaking of beer batter…how many days until the “Big D Opener??”

Recipe:

1 Box of “Don’s Chuck Wagon” Fish batter mix

1.5 cans of beer

Drop in a load of fish at a time and cover well, and drop into 350 degree oil at the same time.

In the voice of Homer Simpson….. “Ummmmmm….Beer Batter”

My count is 103. Late opener this year. Moms will be happy…

-J.

So will the netters.

I have really been a recent fan of this stuff Fish & Game Breading

I’m not a fan of the man, but his breading is out of this world.

Babe Winkelman’s. Last year my buddies and I bought out a cub store when they put it on sale. 12 cases! It was gone by fall. Although I’m guessing the fact that we would do a minimum, 3 packs a week just for our skeet league didn’t help that cause. IF you can find it on sale, the regular $5 is a little spendy, Give it a shot.

best mix is 1 Cajun pack to 1/2 original.

NOW I’m Hungry!