PERCH BATTER MIX What do you guys use? PERCH BATTER MIX What do you guys use? PERCH BATTER MIX What do you guys use? PERCH BATTER MIX What do you guys use?
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  1. #61
    Join Date
    Feb 2008
    Location
    Temperance Michigan
    Posts
    30

    Default Almost Forgot

    Couple more things a chef told me to do in preparing fillets:
    1. If fillets frozen or in fridg, let them sit out to point of getting close to room temp! Especially if using a small fryer, cold fillets drop the temp of the oil - possibly to the point of causing fillets to absorb oil - don't take the chance!
    2. Pat dry the fillets before the coating process begins. Just take most of the water off them.

  2. #62
    Join Date
    Jul 2009
    Location
    Fostoria, Ohio
    Posts
    1,805

    Default

    Quote Originally Posted by Bryan View Post
    Here's a new one...
    Went to a friend's house for a walleye dinner, they fried it using crushed Frosted Flakes. It was GRRRRRRREAT! (no pun intended! ).
    Fillets dunked in egg wash, rolled in the crushed Frosted Flakes then deep fry.

    I am going to try this one! Sounds good.
    Wakina
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  3. #63
    Join Date
    Feb 2013
    Location
    Cleveland ,Ohio
    Posts
    71

    Default



    Out of perch so I had to eat Crappie's . These are done with Golden Dip . I like the thin coating

  4. #64

    Default best ever

    take saltines put in food processer to a fine powder blend with garlic powder lawry's seasoned salt mix well then dredge in flour then egg wash then the cracker crumbs cook in a cast iron skillet with pure lard until golden brown. cooking them this way they are good cold and they stay as big when done as they are when first put in skillet. my buddy owned a bar/restaurant gave me this recipe he liked them because the fillets stayed big did not curl up and it looked like you was getting more when they hit the plate

  5. #65
    Join Date
    May 2012
    Location
    wild wings
    Posts
    107

    Default

    I love drakes i use it for everything

  6. #66
    Join Date
    May 2008
    Location
    lorain
    Posts
    109

    Default breading

    for me,, first egg wash then 50/50 bread crumbs and flour and my seasonings , garlic powder , adobo, paprika, pepper , i dont like a thick breading , i always find a an empty plate and someone sayimg anymore
    Last edited by jake1; 05-28-2013 at 07:51 AM.

  7. #67
    jon1962 Guest

    Default

    One nice trick for perch or walleye is to dredge fillet in flour or corn starch first, dip in your wash, then dredge in final coating - whatever you prefer. This way, breading will not fall off....

  8. #68
    Join Date
    May 2012
    Location
    Port Clinton, Ohioi
    Posts
    875

    Default

    To the top:d:d:d
    It's All About the Journey NOT the Destination!!!

    "I FIND THE FISH I ALWAYS FIND THE FISH"!!!

    1994 Sportcraft Hard top 250 Fisherman

  9. #69
    Join Date
    Apr 2008
    Location
    Darby Creek
    Posts
    912

    Default

    Back from the dead.........I still vote Golden Dip


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