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Posts: 24
| Whats the best batter to fry fish in? |
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| I like the cornmeal from Shore Lunch for a prepackaged batter. |
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Posts: 16632
Location: The desert | Shore lunch is good. I like to experiment with various ingredients and make my own. Check out some batter recipes on a few different food sites and mix and match. Panko breading is awesome as well. |
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Posts: 2068
Location: Appleton,WI | Sometimes dip in egg roll in flour and pan fry in butter for a quick lunch. |
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Posts: 32880
Location: Rhinelander, Wisconsin | 1 cup rice flour, 1 cup cornmeal, three tablespoons Lawrys, 1/2 teaspoon pepper if you like pepper. Mix it up. Don't dip the fillet in anything, just a damp fillet rolled in the mix. Fry in butter or high quality oil over a MH flame until crisp, both sides. Yummy. |
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Posts: 1184
Location: Iowa Great Lakes | I use crackers ( any kind your choice, mix and match) and crush them fine, dip the fillets in an egg/milk mix, roll in the crushed crackers and deep fry. Add seasoning of choice after or in the cracker mix to your liking and enjoy. |
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Posts: 2865
Location: Brookfield, WI | I have yet to perfect the perfect beer batter that works consistently. It's one of my long term goals. I'll let you know when I get it down. I do know that the beer should be a red ale, and there is a small amount of baking powder in the flour mix. Also white pepper, kosher salt, and maybe some Old Bay. I suspect there may be a certain type of flour that works best but am not sure what type at this point. I've considered kidnapping the chef from the Carlton Grange Pub in St. Francis due to their perfect fish and chips, but life in prison seems a lot just for a good fish fry.
Another key would be getting a huge hood fan and a restaurant style fryer. That way the oil temperature doesn't fluctuate. The quality of fried battered foods is greatly affected by oil temperature variations. Breaded foods, like most suggestions above, are much easier to fry consistently.
Kevin |
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Posts: 13688
Location: minocqua, wi. | i've ventured further away from heavier oil-absorbing batters ... especially those that are pricey with a very small amount of product inside that box. my version sounds similar to what steve is describing.
lately i've liked to poach the fish and then season afterward and serve with good quality dinner rolls as sandwiches. it's so good and you'll really enjoy what the fluctuate!!
best part is that the only fish my kids will eat is the fresh variety that we catch together ... they don't know what a "fish-stick" is. |
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Posts: 32880
Location: Rhinelander, Wisconsin | Sue and I eat allot of fish chowder, and broil fish quite a bit too. The rice flour doesn't absorb much oil at all, and coats the fish better with less. Gooood stuff, Sled, give it a try sans cornmeal. |
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| 1/2 shore lunch and half bread crumps
add some lemon pepper
Deep Fry |
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Posts: 8772
| Some of the best fish I have eaten was on a 3 day charter trip, 100 miles out in the Gulf of Mexico. It was microwaved. The recipe is simple as could be.
1. Place fish fillets on plate
2. Sprinkle with lemon
3. Dust with garlic powder
4. Cover with shaved butter
5. Bread crumbs on top of that
Fish on the plate, lemon on the fish, butter on the lemon, bread crumbs on the butter. Nuke. Eat. Done.
I haven't tried crackers, but pretzels make a pretty good breading, especially if you bake your fish. |
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Location: Grinnell, Iowa | dip in egg, roll in instant potato buds, fry to perfection. |
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Posts: 3518
Location: north central wisconsin | I split my fish fry's between homemade batters, baking, and making bluegill taco's(I fry them in their own juices and very very little lowrys fajita marinade as less usually being more and wrap in soft tortillas with lettuce and lemon juice etc). Tried all or most of the storebought dips/batters and have settled on Baking Miracle as being my favorite for the past three or so years. Very light, not too salty, and fries crisp without over doing the fish. Good thread!
Edited by Reef Hawg 1/4/2010 8:43 AM
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Posts: 167
Location: IL | I was happy with the cajun shore lunch stuff. |
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| I use the close to the same batter recipe as Steve Worrall,but with White Perch I also add 1/2 teaspoon dill weed, then fry in Butter.
Capt. Larry |
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Posts: 335
Location: Minnesota | I like the simple recipes like Steve's best.
I used to use cracker meal a lot, with lawry's, pepper, parseley, and a handful of finely grated cheez-its.
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Posts: 91
Location: Pinckney, Michigan | I have been experimenting lately but this is what I normally use for frying up panfish or walleye.
Dip in egg yolk, roll in a mix of flour, bread crumbs and cracker crumbs(ritz) |
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Posts: 78
| I likeJason Boser's batter, which I found in Grand Rapids, Minnesota. It is sold by the "Moose Lake Wild Rice co." I buy it by the case over the internet at: www.mooselakewildrice.com. This is good stuff!! |
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Posts: 406
Location: Stones throw away...finally!! | Marinate in French dressing for about 10 mins and then place on the grill for about 2-3 mins per side. Tastes awesome and doesn't make you feel like you ate a tub of Crisco for the rest of the afternoon. Don't get me wrong, love the shore lunch, but a buddy of mine introduced me to this a couple of years ago...new favorite. |
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Posts: 529
Location: Not Where I Want To Be | Grandma's Homemade is my favorite
For larger (Thicker) fillets i like to soak them in 7up |
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Location: The Yahara Chain | Try using instant potatoes in place of bread crumbs....very very good. |
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Posts: 171
| I use Townhouse crackers. No flour, just the egg dip before.
2 cooking keys.......only add a couple/few fillets at a time to keep the temperature of the oil constant and use peanut oil.
3 perch fillets at a time......wait a minute, add 3 more....wait a minute, turn the first 3, add 3 more....remove the first 3, add 3 more....etc.
ErieBoy75 |
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Posts: 726
Location: Eau Claire, WI | I don't batter but I like Fryin Magic. mix beer and eggs for a dip.
Another: Marinade in beer (Leinies Summer Shandy is something different to try) then roll in Crushed Almonds and fresh garlic. Awesome for a pan fry fillet. |
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Posts: 315
| dip in egg wash......dip in flour and saltine crackers.............fry in oil and butter..........sprinkle with salt and pepper while frying |
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