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Ok I’ve tried about everything. Crackers,panko,shore lunch, bass pro, flour/corn starch etc.
i’m looking for a light crispy batter like what you would get at a restaurant where you buy into it and it’s really crunchy Fish n chips style….
Can anyone help me out? I assume it’s a wet batter what I’m looking for but haven’t got a good recipe.
Thanks.
FF
I use shake-n-bake or fry magic those usually give me a nice crunchy batter. dip fish in egg then dip in batter and fry.
I have an Air Fryer & I just started using it more to cook fish. A few weeks ago I used used Pork rinds as part of the coating. It provided light crunchy crust. Earlier this week I used pork rinds again but used Hot & spicy I put them in a bowl to crush them up & then mixed in some panko bread crumbs to help take some of the heat down. I used an egg wash first then rolled fillets in the dry mixture. I let them sit for about 10 minutes prior to putting in Air fryer. 10 minutes 400 degrees. Wow are they good. Light crunchy & perfect on the spice. Best part No Oil Some recipes say to lightly spray the food before putting in Air fryer. I did not & they came out just fine. I used Walleye & I plan to use perch on Sunday when I have some friends over for Football I plan on making perch sandwiches using same method. The fryer I have is similar to a toaster oven & I have 2 trays so I can do about 12 walleye fillets at a time I rotate them half way through.Quote:
Originally Posted by Squatch
Mccormik's beer batter thin consistency...dip then coat with Kellog's corn flake crumbs.
Here is what my wife does for perch - better than any restaurant. Haven't tried it on walleye...
Breaded and skillet fried Perch
Ingredients*:
6 eggs, raw, scrambled in their own bowl (try to get a bowl that's big enough but shallower so the fillets can lay flat in the bowl.)
1 cup all-purpose flour
1 cup whole wheat flour (you can use all whole wheat but don't use all white flour, part of the flavor is the nutty sweet of the 100% whole wheat flour fried)
1 Tbsp salt
1 Tbsp pepper
1 liter liquid oil (we have used mild Oil, Avocado and vegetable oils without any noticeable difference in taste)
Directions:
1) Pour enough oil into a large skillet to coat the bottom of the pan and come up the edge about a quarter of an inch, but no more than a half inch! Turn the burner on to medium high to get the oil heated up, then turn down to medium (NO HOTTER) before starting to fry the fish. You know the oil is ready if you drop a pinch of flour into it and it starts to bubble and sizzle.
1) While you are waiting on the oil to heat up, pat dry Perch fillets (I use paper towels to make it easier to clean up) and toss into raw scrambled eggs and turn to coat them. You can let the fish just sit in the eggs for now or you can wait to coat with egg after you get the flours ready.
2) Whisk together the flours, salt and pepper in a shallow bowl (I use a pie pan.)
3) Take the fillets, one at a time, drench in the egg and then coat with the flour mixture (both sides) and immediately put it in the skillet.
4) Once the pan is filled; set a timer for 1 minute. I usually put a lid on it at this point because it will get very messy. Turn the fillets after the time is up. Once they are all turned, put the lid back on the pan and let them cook for no more than 2 minutes. Remove them and pile them in a 11x9 pan and set them in an unheated oven to rest and finish cooking. Do this with all the fish till you've cooked everything.**
5) Eat immediately when done, they are best still warm.. although they are still really good the next day warmed up in the oven or microwave (if they lasted that long!)
* Depending on how many Perch, you might have to size up or down on the amounts. Our typical meal is usually 30 Perch (60-ish fillets.)
** Occasionally, you'll have to add more oil, whenever the level dips below 1/4” or the oil starts to get too burned – don't pour off the old oil, just add some more to bring the level up. When you do add oil, give it a minute to heat back up before adding the fish again.
For walleye, I like Cap'n Juls' recipe...
Recipes-Pg-8
Long John Silver Copycat recipe:
Instructions
Sift dry ingredients, corn flour, 2 tablespoons cornstarch, baking soda, baking powder, onion powder, garlic powder, paprika, into a bowl.
Add sugar and salt. Mix well.
Slowly add beer, sparkling water, club soda or water and mix well to make a batter. Set aside.
Add 1 cup cornstarch into a second bowl. Set aside.
Fill a pan or skillet with about 1 inch of oil.
Heat to medium high heat on the stove.
When oil is hot, place piece of fish into cornstarch. Flip and roll around, pressing slightly, to coat fully and evenly.
Immediately dip in batter. Cover completely.
Move fish over oil and allow excess batter to dip into oil to create the "krums" as you very carefully lower fish into oil.
Repeat with 1 or 2 more pieces of fish. Do not crowd the pan.
Fry krums and fish to a nice golden brown. Krums will finish first, the fish should take about 5 minutes.
With a spider strainer, remove the krums as finish and then the fish to a paper towel-covered plate or wire rack to drain.
Repeat until all fish filets are cooked.
If you like, drizzle the remaining batter into the hot oil to make more krums.
I use Zatarain's Crispy Southern.
I put it in a zip lock bag dry with the fish and shake it up and put it in the deep fryer.
I have tried egg wash and it doesn't seem to taste any different.
It is light, crispy and doesn't retain fryer oil.
I get mine at Amazon but have been told Meijer carries it.
If you want a little spice to it add hot pepper.
I like using Drakes batter mix- as a beer batter- use a bland beer (miller light) and mix it as thick or thin as you want it. Deep fry. As soon as you get it out of fryer, sprinkle slap your mama seasoning over it.
No matter what the coating, I have found that substituting the egg/ milk wash for half and half is far better. Leaves a more uniform coating on the fillet and sticks better. Being a mix of milk and sweet cream, I think it adds to the flavor.
We prefer a dry coating on our perch, so we crush cracker crumbs, add flour and Italian bread crumbs along with typical seasoning. After dipping the fillet into the half and half then rolling in the dry mix, they are ready for the fryer. More cracker crumbs make for more crunch, less cracker crumbs for less crunch....fine tune to your taste.....
Kentucky Colonel. Best there is in my opinion.Quote:
Originally Posted by Fastfreddy