Sleeper House Fish Breading

Heading up next week to LOTW to stay in a sleeper out of Sportsman’s. Does anyone have any good simple and easy wheelhouse recipes for breading and frying walleye/sauger? In the past, we’ve usually used Andy’s breading but that’s starting to taste bland to everyone. Shorelunch seems to make too much of a mess. Any suggestions? Thanks!

I personally am quite fond of the panko bread crumbs. We have always either used crushed up ritz crackers with the shore lunch or the panko with the shore lunch. Pretty darn tasty and adds some nice crunch vs the plain stuff.

I like Gary Roach batter mix. To the original recipe all I add is a little pepper. They have a Cajun recipe also that a lot of people like. Me I like the regular because you taste the fish.

Sportsmans Lodge actually had their own fish breading in the gift shop. They used to at least a few years ago when I was last there. It was quite good and not messy at all, not too salty either. If they still have it, pick some up when you check-in just to try.

I like Magic Fry or Dons Chuckwagon for a dry breading.

big_g wrote:

I like Magic Fry for a dry breading.

Big fan also, but we call it Fryin Magic like the box says

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X3 on the Fryin Magic.

I use Fryin Magic for my home use as well as shore lunches. Everyone seems to love it. My favorite is when I have anglers that HATE fish and then end up eating a whole pile of the fresh fish.

Half Frying Magic, half corn meal. Add your own seasoning

i dunno……charlie worwrath up in the deer river, grand rapids area makes a pretty darn good fish batter.

We like Ensleys

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Depends if you want to taste the fish or just the breading. DRAKES is a light mix that let’s the fish flavor shine. I lean towards it with small filets like bluegills and perch to savor that delicate flavor. I still like Andys. Their new Golden is great. I also like to mix cajun and yellow 50/50 or even Golden and cajun. Especially with eyes. Just had gills with Golden on Sat and they were excellent. I’m taking Gills to my parents in Florida on Thu. Bringing a bag of Golden along.

sticker wrote:

<div class=”d4p-bbt-quote-title”>big_g wrote:</div>
I like Magic Fry for a dry breading.

Big fan also, but we call it Fryin Magic like the box says

Dyslexic I’m technically guess I….. that’s the one !

Thought I’d try this one out at Cub. Very good. All you do is dunk in water first then fluff in coating.

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Skip the breading all together. Just pan sear in butter with your favorite seasoning on top. Lemon pepper, blackened, taste of india, or just salt and heavy on the pepper for a fantastic peppered fish. make sure to use butter and high heat to get that little crust on the outside. fast cook maybe 2 minutes per side. going to be shorter time for thoses smaller fish up there.

Sturdiwheat hands down… mmmm

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Sometimes I just use plain old flour. Add a little salt and pepper, lemon pepper and Alpine touch.

I’m usually cooking fish with bacon, eggs, potatos in the same pan. So i just put a little salt and pepper on them, no breading.

I have one of these and use Shorelunch w/o eggs all the time. Almost no mess to speak of and it cleans up really easily. Of course on the ice a 1 gallon ziploc bag would require no cleaning. Skip the egg and it will be less messy.

Batter Bowl

I shake dry fillets in shore lunch. There is little mess. If you start doing a wetter batter with eggs and milk it will all be messy.

Crushed up cheez-its one of my favs

Cajun Shorelunch, Shack N Bake in a ziplock. No water added, no mess. Simply throw out the ziplock in the end.

We go out of Sportman’s Sleepers every February. Couple more weeks for our trip. Let us know how you do! Seems very hit or miss. Last year we crushed them, year before we couldn’t buy a bite. Good luck!

Chef Roberts is the best traditional breading I have tried. I cannot stand Shore lunch after all the years eating that.
Also, try instant potato mixes. Yes, instant potatos. Dredge the fillets in egg or milk, then coat with the instant potato mix like you would any other breading.
Get a little bit of the Sriracha hot sauce to dip in and eat. PHENOMENAL!

Quick and in a pinch Smashed potato chips are pretty taste. Try different flavors We like the Jalapeno

Grandmas or Lilley River same co.

The wife always says no…… Trust me I’ve tried numerous times. There once was a time that anywhere was game on. Not anymore.

Ive been doing a dry shake in fryin Magic, quick dip in egg/ milk, and then shake in Ritz that I’ve run thru the food processor.
Results in a light crispy filet that still brings out the taste of the fillet.
For gills/perch/crappies/stream trout I usually just shake in Fry Magic to fry.

I put two sleeves of the pulverized Ritz into a gallon zippie at home, which can do about 7/8 fillets off 15” eyes.

Thanks for all the suggestions! Do you guys generally just dip the wet filets into the breading (for those that use breading) or do you use some type of a wash? I know the egg wash plus milk etc. can make a mess…

I just drain the filets of water and into the bag to shake. Gonna have a fish fry saturday night at the cabin… Lunds and Byerlys has these little “street taco” wraps they sell and they make awesome fish tacos with some lettuce, cheese and splash of tartar ! (don’t worry, I eat plenty of plain filets right out of the fryer too)

Flour and season-all or Fryin Magic. Easy and delicious.
At home we dip dried fillets in flour and season-all mixture, dip in milk, then in crushed saltine crackers. My wife’s favorite. Last trick a light sprinkle of salt as soon as they come out of the oil.

Thanks again for all the suggestions. Plenty of eater sauger and walleyes kept and cleaned for the weekend. We tried two brands all three nights: Fryin’ Magic using an egg wash, and just drained filets shaken in Louisiana Fish Fry breading. Both were great, preferences varied from each guy in the house.