I caught a few perch here ice fishing and would love to have a great recipe to fry these babies up!
Could someone help me with your go to fish batter?
Thanks in advance.
Fastfreddy
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I caught a few perch here ice fishing and would love to have a great recipe to fry these babies up!
Could someone help me with your go to fish batter?
Thanks in advance.
Fastfreddy
Can’t beat cracker crumb & egg. Throw salt, pepper and garlic in the cracker crumbs. Mmmmmm. Damn it now I’m hungry!!! :-)
Fast Freddy,
Fishing Tigress is my co-captain and one hell of a cook.
We use this on Walleye and Perch.
She mixes the McCormick Fish Fry - Seafood Fry Mix AND the McCormick Cajun - Seafood Fry Mix. Kroger in Port Clinton has them, I assume all Krogers do.
The Cajun blend gives your fish a little kick. By blending you can give it a hint or go hot with straight Cajun. What ever suites you.
We don't use egg because we don't want heavy batter. The above mix will stick just fine to damp fish. If you want heavy batter, use an egg wash first.
BTW, The Tiger prefers Walleye but the Tigress prefers Perch.
Fryin Magic is good
mcormicks beer batter and kellogs corn flake crumbs...dip the fish in the wet beer batter then roll in flake crumbs...one thing i like about this is you can coat all your pieces and let them set for a while till your ready to fry.
I recently purchased an Air Fryer, last week I used it for Walleye. Wow I am hooked. I used barbecue Pork rinds all crushed up to roll the Fillets in I used egg as the binder. 400 degrees for 11 minutes it was perfect. This week I used Panko bread crumbs with some Andy’s Cajun mixed in for a little kick on Perch. I kept it 400 but cut the time back 9 minutes. Again it was great. With an air fryer just a small amount of oil sprayed on top of filets to help brown them.Quote:
Originally Posted by fisherman 2
For years I have used Town House butter flavored crackers crushed up with Italion bread crumbs, add some flour and a variety of seasoning like onion powder, garlic powder, Mrs Dash, etc all to taste. Dry fillets in flour dusting, roll in eggwash then roll on coating mixture. I use canola oil at 375 degrees and drop my perch fillets into the oil for 2 min for small pieces up to 2.5 minutes for bigger fillets. Leaves a thinner light great tasting coating that enhances the taste of the fish. Have had many people that dont care for fish like this recipe...also nake my own tarter sauce...2/3 helmans mayo, 1/3 miracle whip, add sweet pickle relish enough to make it noticible in the sauce, then add a small squirt of lemon juice, stirr well, keep refrigerated. Better than any store bought !!
I use 2 parts Andy's regular to 1 part Andy's Cajun (or Red if you prefer...either one is good).
Pat dry fillets on paper towel.....dip in an egg mixture of egg and half & half...then put a few fillets at a time in the breading mix (I use a big zip-loc bag to do this...just shake the bag and it covers the fillets.
Put them on a plate to sit for at least 20 minutes, so the wet mixes with the dry. This keeps the breading from falling off when you put them in the oil, and it also makes them crispier.
Fry in peanut oil. But, if you, or anyone you're feeding, has a peanut allergy...obviously, you would use another oil. :)
I second that one Juls. I add a little garlic powder to the mix and soak the fillets in milk for about a half hour before frying.Quote:
Originally Posted by Capt Juls
Thanks for all the replies! I'm going to give it a go tonight!
FF
Try a small spoonful of yellow mustard in your eggwash or skip the egg and use heavy cream with a spoonful of mustard..
All the good ideas area the best part of this sight. Some work for us some don't, but all the ideas are always appreciated.
I can't wait to try the heavy cream and also the air fryer. Both are new to me, thanks guys.
This sounds interesting!! Does the heavy cream make the coating thicker/ thinner or just for taste??
Yeah,going to also use half and half in our egg wash next week and that tartar sauce recipe in here.We have a yearly fish fry at my home to celebrate my dad's birthday.This is a big one.He turns 90. Unfortunately no perch so frying up our walleye.
I mix the heavy cream with the mustard to keep the coating thinner.
Airshot, I make the same tarter sauce, I add a little garlic powder and salt, pepper. My mom made it when I was a kid and I have been hooked ever since and that has been over 55 years, Everyone that has tried it loves it.
All of these sound good. I like using some Slap Your Mama seasoning after coming out of the fryer- perfect combo!! If you have not tried it- you don't know what you are missing