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Hi guys.... Just wanted some input on what you guys think is the best breading out there for these lovely walleye i have in my freezer. Any and all suggestions would be appreciated. My personal experience is canola oil and shore lunch breading. Anyone have any other ideas as to what tastes better? Please let us all know so we can all try something different this season. Thanks!!!
My wife like's the Uncle Buck's breading you can get at Bass Pro. I don't know if it's anything special, but she really liked it when she tried a sample at the store. As far as the oil, Canola Oil is probably the best tasting oil to fry in. As with any frying, it's less about what type of oil you use so long as you make sure the oil is hot before you drop your food into it. Cold oil ruins food, most electric fryers are too small to drop a lot of food into at once, especially frozen stuff like fries or chicken, because they cool the oil off too fast.
Andy's Cajun.
Bar none the best I've ever had...if you like spicy.
Andy's original and Cajun is both good. Also like drakes beer batter then rolled in golden dipt bread crumbs.
Kellog's corn flake crumbs are my favorite. Dust the fillet in flour and salt & pepper, dip in egg, milk and a little maple syrup for sweet, corn flake crumbs in a gallon zip lock and shake the fillet in them, ready for the fryer. Vegetable oil in a large pot on the stove. Been doing it this way for 40 years. Kellogs corn flake crumbs are already to go in a box by the bread crumbs in the market.
IMO you've already got the combo!Quote:
Originally Posted by EYEFISH4FOOD
Another vote for Andy's, OG or Cajun. Dipped in egg milk mix then into dry breading.
I like to use 2:1 ratio of Andy's Original to Cajun. I also agree the Kellogg's Corn Flake coating is pretty darn delicious. :)
I also have mixed the andys white to Cajun 50/50 are old time way is egg and milk dip then into crushed club house crackers anyway they seem to come out a lot better if you don't let them sit to long with the breading on before you fry and I like to dump out onto a screen of some sorts to let the oil drip off instead of putting on paper
I'm a fan of Drakes if the oil is hot/perfect and the batter doesn't get soggy. However, I've been using my Mom's old recipe which is crushed Saltine crackers, with filets dipped in egg. Surprisingly simple and good! You can season the crushed crackers to your liking. Where do you get this Andy's?
If you want to change up a little, try this:Use a aluminum pan lay fillets in pan drizzel fillets with seasoned melted butter. Cover fillets with chopped vidalia onion, drizzel lemon juice over fillets and onions place on grill till they flake.
The seasoning I use is Chef Prudhomme seafood, lemon pepper, and salt. My favorite way to cook walleye at the campground. Grab a cold one and watch it cook. LOL
I will absolutely try this this summer. My dad would give that up. Thanks for the recipe.Quote:
Originally Posted by Daddyhags
I really like using peanut oil.....or for special occasions lard. Adds great flavor. always use golden dip cajun or Andy's cajunQuote:
Originally Posted by PirateMike
I tried something new recently.Scramble up some eggs,mix in a little milk,salt and pepper.Put fillets in zip lock bag add mixture let set over night(turn bag over once in awhile). When ready,take another zip lock bag add Progresso Bread Crumbs add a little flour and mix well.Pull fillets out of egg mixture,let egg drain off a bit and put in bag of bread crumbs shake up well covering up all of fillet.(I used Italian style bread crumbs,use whatever kind you prefer).Next I used large skillet and added oil,half inch or so in depth of skillet.Heated on med hi.When oil is good in hot added fillets.I fried 3 to 4 minutes first side,until brown and crispy looking. turn over fillet and fry 2-3 minutes till brown and crispy.In my book pretty darn GOOD!!! With that said I think I will thaw out a bag of Eyes LOL!!!
Fryin' Magic if I don't have any of my homemade made up. Never compared oils. My homemade is corn flake crumbs, flour and Lawrey's seasoned salt.
Cleaned fillets, put pieces into 1/2 & 1/2 with eggs, dredge in home made batter. Put into zip lock/then fridge for around 30 minutes. Makes batter adhere much better, then fry in clear frying oil. Over the years I found an electric fryer to be a lot easier than my propane fryer and really easier than my cast iron pan. But that is me.
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My crowd pleasing recipe is no trade secret...take your nicely cleaned and trimmed fillets, Shake them in a combo of Andy's yellow and Andy's red, usually about 50/50. Heat up some peanut oil to 340-350, drop em in and cook until the bubbles start to slow down. I have done this very simple recipe for years, and have had n9n fish eat er s going back for seconds. I prefer some fresh lemon squeezed on the fillets with a touch of tarter, couple that with some seasoned fries and u have a meal fit for a king.....try the same batter on gills, only use more yellow batter........delicious. Wal mart sells small bags of the Andys, but I purchase big 5 lb bags at rural king. Trade secret is to keep the oil hot, and maybe add a lil garlic butter.
50/50 mix cornflake crumbs and flour some seasoned salt to taste thro in hot oil makes for some good eatin!!! On the grill in fish basket start with a layer of bacon then a layer of walleye or perch or gills, then another layer of bacon cokk over low heat turning often lets the bacon grease flow thru the fish when bacon is done remove and eat more good eatin!!!
Ok this is even better on Perch, but dip fillets in milk, roll in a 50/50 mix of flour and cornmeal with salt, pepper, or other to taste (or even just plain) fry in really hot oil and eat with homeade cocktail sauce (ketchup, fresh ground horseradish, and some Worchestershire), serve with lemon wedges if you like. This is the only way we make perch, but Walleye in chunks like this is just as good! Enjoy! See you all out there!
Crushed rice crispies and grated Parmesan cheese. My gal eats gluten free, so I came up this and love it. Approx 2/3 or 3/4 crushed rice crispies, the remainder cheap parm cheese. I'll usually add some garlic powder, onion powder, and parsley flakes. Dip in egg/milk wash then breading. Fry between 375-400. Light, crispy, and tasty. Good for perch or walleye.
Another I really like for walleye is using potato buds for the breading. Excellent.
I like peanut oil, but any veg oil will suffice. GFS has a good price on peanut oil.
Pete
I have over 30 recipes but I'll only throw a few at you. My favorite is thin filets about 6 inches long dipped in Kikkoman Tempura batter and fried in canola oil. Crispy on the outside, tender on the inside. On occasion I'll splash on some apple cider vinegar. My grandkids love walleye nuggets fixed in different ways. Dip one inch cubes (dried) in egg wash, shake them in a quart size ziplock bag half filled with a mixture of Chezzit cracker crumbs and instant mashed potato flacks. Then drop them carefully into hot canola oil for a few minutes and they will start to float when they are done. Drain the nuggets on a paper towel, salt to taste and serve. This works great for filets also. The grandkids call them goldfish and I cannot cook them fast enough.
You can find Andy's at Kroger stores. They carry it in the meat department at the stores I have been in. I vote Andy's for simplicity and flavor. They are all good
50/50 mix of Andys red & Youngs..lightly breaded and fried in peanut oil
Wow! Lots of good recipes! I'm going to have to print this thread for the record! With Lake Erie's larger walleye, I have been filleting the filet reducing the maximum thickness to 3/4" or so. This seems to help ensure cooking consistency throughout and lets the shake recipe be a bit more prominent. We have been using "Slap Ya Mama Cajun Fry Fry" by Walker & Son's. My brother-in-law gave me a couple boxes when he returned from Louisiana. I haven't had to buy any yet but see it can be purchased on line. My wife's aunt's recipe won a blind taste test during one of our fish fry's. Mix 1/2 Fryin' Magic and 1/2 Instant Pancake Mix for the shake. Shake the fish once, let sit for 5 mn and then shake again before frying at ~ 360 degrees. My wife bought a dedicated deep fry for $17 from Aldes a couple years ago and that's been the best investment.
Dr. Ed. I have to agree with you. We have used Drake's mix for over 40 years in my family and it is still a close favorite. A few years ago I decided to "brake the mold" and try some Tempura batter... Everyone was skeptical, but now it gets fixed both ways. I like the Tempura batter a little better myself, but Drake's is right there with it.Quote:
Originally Posted by Dr.Ed
With Walleye and Perch I don't like to season it with anything other than salt & pepper so the light batters are what I stick with. We have made it with cajun and different seasoned batters and breadings, but the Drake's battered fried in peanut oil with a little salt always tends to be gone and get the best remarks.
It really is a personal preference as to if you want to have a light breading and taste the walleye, or taste the breading... Some people marinade ribeye steaks and then smother them in A1 sauce... which is fine. I like mine Med. Rare with a little salt & pepper only. I think fish is the same thing.
-Matt
I threatened to disown my son-in-law out in Colorado when I found out he was hitting my beautiful walleye filets with cajun crap. Catfish or bass maybe but not the golden walleye I risked my life to bring to the table. They deserve a little more respect. (Can I hear a little Amen?)
Half Fish Crisp and Half Italian bread crumbs for the batter. The only oil my fish EVER see is coconut oil, once you have fish fried in it you want want it any other way
first time I ate walleye 40 years ago it was drakes mixed with stale beer sticks better without the carbonation dry the fillets by lining them on a cookie sheet lined with paper towels then lay perch on the towels another layer of towels then fillets etc. still taste great that way and easy for a crowd of hungry friends and family. we like peanut oil but we use all oils due to the expense of peanut oil. then no 2 recipe is just as good but a lot more work so I usually use this for me wife and kids take Kroger brand wheat crackers put in food processor until very fine almost a powder mix with garlic powder and lawrys season salt and black pepper dredge in flower then egg beaters or scramble eggs until mixed well then dredge in cracker crumb mixture fry in cast iron skillet with real lard until golden brown. this is great the fillets dont curl up and stay as big as when you put them in the skillet got this recipe from a buddy who owened a resturant and they look great and big on the plate. served with steak fries and homemade cole slaw which is a head of grated cabbage 1 carrot hellmans mayo teaspoon of sugar and apple cider vinegar to taste with a tomatoe cut up in small cubes and salt and pepper to taste mix well and chill for a couple hours. served with homemade tartar sauce which is cup of hellmans, pickle relish, fresh lemon zest, just a little it can get strong with just enough yellow musterd to change color. in cracker crumbs it taste great cold and on buns with a slice of cheese and tarter sauce with home made hot fresh potatoe chips which is thin sliced potatoes in deep fryer secret is to dont overload chips in fryer and serve with pickles. and slaw a lot of people will say tomatoes in cole slaw but try it tomatoes and mayo make a great sandwich everybody likes it and i get a lot of request to make my slaw now im hungry for a fish dinner
Dip fish in egg wash , shake in bag of Ritz cracker crumbs . fry
If any of you fish for trout or salmon, this is the way to fry that. Cut in finger size strips (ladies fingers or a mans pinkie). Not those sausage fingers like most old fisherman have. Coat like above and fry in butter in a pan. Melts in your mouth. I've changed many peoples minds who've said they don't like salmon or steelhead with this recipe.Quote:
Originally Posted by half pole
Agreed!!!!Quote:
Originally Posted by Dr.Ed
For 40 plus years I still love my old buddies mothers process of dredging in flour, dip in egg/milk mixture, dredge again in Italian flavored Bread Crumbs and pan fry in bacon grease. Still do it that way with exception of the wife substituting an olive oil/butter combination instead of the bacon grease.
I use Zatarains if I am doing a lot of fish I use the liquidfied shortning from Sam's Club. I use good old Crisco shortning, I do like Shore Lunch original
Second on the Drakes seasoning it's perfect on perch or walleye, cheap too they sell a 5lb bag of it at Costco o Sam's Club.