Caught a bunch of crappies and a few walleyes, now looking for a good fish fry mix. Got some canola oil and a presto fryer ready to go. Thanks

https://i.postimg.cc/XJdMzx3x/20220529-180200.jpg

I don't know where you are from, but out west we have a brand, "Pride of the West", available most everywhere that is just outstanding. High content of rice flour in the blend. Mixes well with 7 Up, beer, or wine if you lean that way.

"Shore Lunch"

Louisiana brand in the blue bag. The yellow and orange bag flavors are a waste of money but the blue is good. It’s a very fine ground cornmeal with Cajun spices. I prefer to add a tablespoon of Old Bay for each bag of Louisiana but it’s good the way it comes out of the bag too.

Another good trick is to soak your fish in 50/50 yellow mustard and Allaga or Louisiana hot sauce for about 2 hours before you dredge it in cornmeal or Louisiana fish fry. Maybe the best way ever to prepare lower class fish like channel or blue cats.

I’ll use zatarains or Louisiana fish fry.

Or Tony’s. Whatever the store has really.

Then add some Cajun seasoning to it.

Thanks guys

Seriously, that mustard thing will sure take the whang out of a lot of fish. We especially do so w sand bass(white bass) and channel cats. Go neutral in taste but that vinegar base make a big improvement to us. YMMV.

Yea it will. I don’t use it for any of the “premium” fish we have around here, walleye/saugeye, crappie, or flatheads. But stuff that’s not bad but not the firm pure white flesh like sandbass, blues, or channels it really improves them.

I’m putting together stuff for a fish fry this evening. Made twice baked potatoes yesterday that will go back in the oven. Going to put a light beer batter on some jalapeño strips. And I just finished trimming and chunking a big flathead filet, it’ll get rolled in Louisiana before a trip through the hot oil. Mom has a big bunch of vinegar coleslaw she whipped up and maybe a cobbler for dessert. Should be good feed for the holiday.

Are you asking about deep fat, or pan frying?

A good friend uses cornflake crumbs for pan frying.

Thinking deep frying this time

Friend Keith battering, and cooking fish.

Looks delicious

It was.

Keith uses beer, club soda, or a little baking soda will work as well.

My go to.


Sometimes use panko too👊🏻

Dunno if you can find it in the US, but this is all I use.

Marinated in Franks red hot and then battered with seasoned flour.

I simply make up some 50/50 flour and yellow corn meal with a bit of Old Bay to taste. It can then be either a dry coating or a batter; both work fine.

Went on an annual trip to a high-altitude cold water reservoir in Utah last week. Brought home five nice smallmouth to three pounds. Pan-fried those fillets on two nights, once as fillets and once as tacos. Fabulous.

Had a big fish fry yesterday for 14 adults and used the tried and true mix!!! 1 cup yellow cornmeal seasoned with 1 teaspoon salt and 1 teaspoon black pepper. Did not hear anyone complain. This mixture is what I have used for 50 plus years, primarily on crappie but works on catfish also.

The best fried fish is breaded not battered. Battered fried fish sucks. But I am from the south so I am biased.

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 !

House Autry for us. We prefer the “hot”.
Their hush puppy mix is damn good too.

For me? Half flour, half corn meal, a little salt, a bit of baking powder, water, what's left from breading the fish, shape into balls, and fry!

I used the red bag of Louisiana fish fry, I think it was called Cajun, tonight on a bunch of spadefish filets. It was excellent.

These were the first spadefish I've fried, damn they were good.

Wth is spadefish? Pics? Ya it’s my favorite, Grey cod, ling, halibut, damn good stuff. Nice and light. 👊🏻

They are very similar to triggerfish. I'm pretty sure spadefish are an Atlantic thing, Jud.

We hammered them the other day fishing a wreck off of Chincoteague.

They were great eating

Oh ya, never seen one. Thanks for posting 👍

Tried the cornmeal and flour mix, turned out good but not much flavor. I used old bay, lemon, and cocktail sauce and it turned out great. I will try to locate the House Autry mix next fry. Thanks.

I like Pioneer corn meal.I mix 8 cups of corn meal and 3 cups of whole wheat flour.I don't season my corn meal mix,I season the fish.When you cook the fish,the juices of the fish are cooked out and in the process it seasons the fish breading.You use a lot less seasoning this way.I like to mix a raw egg in the raw seasoned fish before I bread it.

Thanks for the tip Baldhunter

zatarains Crispy southern. Won’t find better

A friend cooked some awhile back using this,turned out pretty damn good! Truth is there’s a lot of good stuff out there, but if the oil isn’t the right temp it will turn out like sheet.

Blue box Louisiana. Mix this w Louisiana Cajun is good too.

Tried Andy's once but way too salty. Uncle Bucks from BPS wasn't bad the few times I had it.

Homemade, flour, cornmeal and seasoning.

Sometimes drag fish through a milk & egg mixture and sometimes not before breading.

Sometimes soak in beer for a bit before breading.

What kind of fish?

Crappie, walleye, spoonbill, catfish, white bass. Smaller largemouth.

Nuts too. Even drag spuds through fish fry at times. Gives em a little crunch.

Sounds like you have a nice variety of fish down there.


I bought a jar of oysters the other day and dipped them in Pride Of the West batter mix.


You mix it with water....but I reckon it would be okay with beer too.

I normally use a dry breading, just how we do it. Rinse fish, pat dry then into breading which is normally in a big zip lock or larger bowl w lid. Toss a few pieces in, shake them up, then into the hot oil.

Don't dry much when I soak em in beer. Out of the beer soak and into the bag or bowl to be coated.

Have used a beer batter a few times though.

I have also put fillets in a large bowl, squeezed a schitt load of mustard in work em around til coated good with mustard then shake em in the cornmeal type fry. Doesn't add a ton of mustard flavor but does put a little bit more of a crispy coating on them.

May help the cousin move this weekend but we are thinking about trying to squeeze a small fish fry in.

Will get you some pics.

I have screwed up fish and chicken when I did not use enough salt or spice. So I'm with you on the fact that it can handle more than some realize! I don't know anything about Martha White though.

Golden dipt and about 40% crushed Panko mixed together. Panko in a bag run rolling pin over to crush, makes killer breading!

My uncle takes corn flakes, crushes the pizz out of them and drags his fish through an egg/milk mix then coats the filets with the crushed corn flakes.

Very good coating.

What ever you do.....don't accidentally reach for the Frosted Flakes!

McCormick tempura is very good as well very light and crispy.

https://www.amazon.com/House-Autry-Medium-Breader-2-lb/dp/B00IF4621E

??

2 c flour
2 c bread crumbs (or corn meal)
6-10 Tblsp Lawrys Season Salt depending on taste
2 Tblsp Garlic Powder
2 Tblsp Onion powder
2 Tblsp Cayenne Pepper powder (more if you like spicy)
2 Tblsp Black pepper

Mix is all together. Bread fish with preferred style…egg wash, batter slurry etc.

half golden dipt and crushed pancko after dampening. after cooking cool on raised rack to prevent sogginess on bottom. Dick

I won't say best, a friend does fish with corn flake crumbs.

I use a coffee grinder to grind soda crackers into a fine flour, then mix half and half with regular flour for a base. Season the fish with salt/pepper, you can add Louisiana mix into it a bit or old bay, whatever you like, soak in buttermilk or egg/milk wash. Lots of ways... but start with cracker/flour.

You can beat crackers in a baggie but it will still have some bigger pieces and they wont stay on the fish when cooking, in camp you do whatever it takes.

Kent

I use the following and bread them in this and deep fry

2 Cups Bisquick
1 cup flour
1/2 cup cornmeal
1/2 tbsp. Black pepper
1/2 tbsp. Cayenne pepper
1/2 tbsp. onion powder
1/2 tbsp. Italian seasoning
1 Tbsp Garlic powder
1 Tbsp Paprika
1 Tbsp Popcorn salt

Why do people think they need to fry fish? I'll never understand it. Just adds calories, sodium, carbs.

Because it tastes so good

Now you talking....

crunch to .....yum, eat with your ears !

Is there any other way to eat fish thats worth a damn??

Ok grilled salmon is good.

But FFS, fried fish is by far and away the best

Horseschit

I likes fried fishes.


I likes raw fishes.....and baked fishes...and steamed fishes.....and poached fishes....

Ok Bubba

Hehehe.....


That's about it.

Didn't know they had sushi and sashimi out there on the plains.

😀

They imported a bunch of yellow types to the big town to the west.


They don't speaka much Engrish.....but they make decent "white people" sushi and sashimi!