PERCH BATTER MIX What do you guys use?

[BButkus51]

Try Fryin' Magic Seasoned Coating Mix. Just rinse fish and put in seasoning then put on a plate and let set for about 15 min. then fry. Really good. I dont add any other seasonings to it.

X2. This is usually our family's goto when having a fish fry.

[wallytracker]

If you want a thicker batter, try this beer batter recipe-
12oz beer
12oz flour (1:1 ratio with beer if you decide to increase the recipe)
1 egg
2 tbsp paprika
1 tbsp garlic powder
1 tbsp lemon pepper

Mix it all up and let it sit covered for 1-2 hrs, and be sure your filets are dry when you dip them. This stuff goes on thick and sticks well. It is fantastic, i'm telling you. Give it a try if you want some restaurant-thick breading. Great for fish sandwiches too.

[BLACK PEARL]

Good stuff guys keep it coming! This thread should be PINNED!

[jiginitis69]

I use Andys Cajun. Find it at Krogers in Deli ept

[Hoss928]

I use Andys Cajun. Find it at Krogers in Deli ept

Good stuff right there.

[miso_ohio]

I use Andys Cajun. Find it at Krogers in Deli ept

Andys Cajun is normally what I use, I have one of the large bags of it at home and is my go to 90% of the time just for the ease of it. My favorite though but takes more work is simple three stage breading process with the seasoned flour, eggwash and then a breading. Breadcrumbs are great as well as crackers as some people have stated here are also great.You can really increase the finished volume of the perch with that method to feed more people.

I am really curious about that Kentucky Kernal seasoned flour that Bryan is talking about. The ides of a fried chicken crust on my perch sounds great. Any idea where you get that in central Ohio? If not I will be down in Portsmouth in a few weeks, I may have to look for it there since I will be right next to KY.

[Bryan]

I buy it at Walmart so I would think they all probably carry it. Just used that stuff on Monday to make fried chicken...DELICIOUS!

[Labshavit]

I had a guy tell me 5 years ago to just rinse the fish off with water and use plain McCormick cracker crumbs with a little pepper, garlic salt and Old Bay seafood seasoning. I tried it and have never looked back. Best I
have ever had. Fish cooks in half the time. Have never served that people don't just rave about it.

[wnyguy]

Greetings from the eastern basin, this is a great thread btw.

Personally I like uncle bucks batter from bass pro shop. The original has just a little heat to it that is great. I have also mixed it with seasoned bread crumbs for a change of pace as well. Usually I rinse the perch in water, dip in milk and then dip in the batter. Let it rest 5 minutes or so before frying and the batter sticks better to the fish when you fry it. (general rule) Also I try the trick of letting the oil heat up between batches and the fish doesn't soak up as much oil that can happen if the oil gets too cool.

Can't wait to try some of these other recipes as well.

[ebijack]

For me, Ive found using any dry batter, if you get the fish or veggies battered, then let sit in the fridge from 30 min. to over night, this really helps the batter to stick much better. Also if your doing a large fish fry, you can get it all done the day or two before, then you only have to fry when everyone is there, more time to drink beer