Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Best fish fry mix?

No one uses cracker meal for frying fish?

Corn meal and some salt

Zatarains is darn good if it's for sale in your area.

I tried the McCormick beer batter and it was great

No idea what's best, that would require testing every single one
available.

Not doing that, we are happy with this.

I have used and liked Tempura batter mix for deep frying, especially for the more delicate fish.

Andy's, but I don't seem to be able to find it anymore.

House Autry is my go to.
Nothing better I’ve tried. Fresh rockfish (striped bass) out of the Chesapeake, mix ketchup and Texas Pete 50/50 to dip it in and lots of ice cold beer. Kings could do no better.

I buy my McCormick beer batter by the case ......enough said

yellow cornmeal, salt, old bay, tony chachere's or cajun seasoning. store bought I like Louisiana fish fry.

I confess to being from West Texas. When were fry fish for a large group, we pour 1 gallon of Texas Pete hot sauce into a large bowl. We dip the fish into the bowl then dredge into seasoned cornmeal and fry. The final result is not hot but only aids in keeping the cornmeal to stay on the fish when frying.

There is a whole isle in the grocery store that has great choice of flavors for frying fish that most never think about trying. The potato chip isle. Pick any flavor you like

Another vote for Andy's. The best there is in my opinion.

I order it on Amazon but here is a link as well.

The Andy's red is my favorite but I use the yellow as well.

https://www.andysseasoning.com/product/andys-red-fish-breading/

This ^^^^^^^^
It is made here in St. Louis and is my go to.
The best part besides how good it is ……. It’s cheap

I have had a lot of people tell me my fried fish is the best they have ever had. I season the fish in a big ziplock bag with creole seasoning, generously, onion and garlic powder, paprika, and black pepper. Shake the fish up to coat evenly then add Martha White Yellow corn meal mix. and shake up to coat evenly. Deep fried fish can take more spice than most people realize without being over seasoned. People that watch me do it the first time comment that I am overseasoning the fish till they try it.

A light thinner batter with soda water or beer and rice flour is pretty good

I buy the Louisiana brand. Usually mix a cajun and crispy together. The New Orleans style one is a bit much though.

Usually soak fish in milk before frying.

While I love my Andy’s this sounds intriguing. Might have to give it a go just to sooth my curiosity.

I just had catfish and slaw. I use 2/3 yellow corn meal and 1/3 flour. I add salt and pepper or some kind of cajun seasoning. Today I used Slap ya Momma. Egg wash first then dredge in the breading. I used to use House Autry in LA and SC but Publix my grocery here in FL doesnt carry it. I occasionally made a beer batter breading but mostly the type fish I fry I use my corn meal flour mix.

Yep, we even use tempura batter, so light, so crunchy !