use frying majic and you will never switch,been using it for 30 years and still cant beat it.just keep it thin,make shore fish are quite dry or it will be over seasoned.
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use frying majic and you will never switch,been using it for 30 years and still cant beat it.just keep it thin,make shore fish are quite dry or it will be over seasoned.
You have to try this batter its made out of Cleveland Ohio by a good friend of mine His Father and founder of the Company recently passed away and the future of this excelent prouduct is uncertain but up till the current inventory has been exhausted it remains available it has all natural ingredients no preservatives its the best I have used if you cant find it in your local store email me for a sample
Could this thread get somehow pinned??? Can't let this go to waste lots of tasty meals here! -Dave
Try Andy's it is a nice lite breading, you can get it a Wal-Mart.
I agree andys is the.bestQuote:
Originally Posted by Fishin'Lectrician
X2 on Andys I buy the 5lb bags at Rural King
I soak in buttermilk for bout 1/2 hr then use Skeeters breading. Mmmmm good
MI88
I love andys yellow, dip perch in eggbath then fry in peanut oil, helps keep them golden and add lemon pepper mmmmm mmmm good
Home remedies dry coating it should also work as a batter.
2 cups Panko Bread Crumbs or 1 box ~~ run crumbs thru food processor to make the crumbs finer.
1 Small Bag Andy's coating ~~ Yellow or Red/Orange The Flavor depends on our mood.
1 Box Jiffy or Martha White Yellow Corn muffin Mix. Either adds a distinct flavor!
After refining the Panko Bread Crumbs ad the Andy's and the Corn Muffin mix and blend altogether in the food processor until well blended. Take out what you want to use and Store the rest. We freeze the rest in a freezer bag. Coat your fish and deep fry. It works well for all Erie fish and not just perch! We have not tried it on Saltwater fish though.
Golden Dip for those of you that like a thin coating ,just wet the filletts in water or milk dredge in golden dip shake off the excess and drop into the deep fryer . They come out golden brown and crisp . Damit I'm hungry now
Hmmmm i find this one very interesting never heard of it has anyone else?Quote:
Originally Posted by Indiana Steve
Would you just poach or boil it . eat it hot or coldQuote:
Originally Posted by eriecaster
This sounds like a trip to the kitchen .
3 ways. Youngs w/ beer batter & oil, Andy's Cajun in oil, poach & let cool. Flake all bones out. Add mayo & mustard. Also add olives (green or black), celery, onions, jalapeņos, pepper rings (yellow- mild or hot) etc. keep chilled. Make sandwiches on boat. Yum yum
I like the Panko crumbs mixed with Andy's myself. Depends on if its a big fry or just for the Family though. My kids absolutely love perch, bluegill or thin sliced walleye with Drakes batter. It almost reminds me of the coating that you get a LJS.
Anyone try Shore lunch? Just rinse your fish, drain, shake it up in a bag and go. I really like the cajin, oridginal is good too.
We have been using it for years we mix the original and cajun together to make it less hot.
Kevin
I like drakes. I mix 1 cup of drakes and 1 cup of flour.
Then put in some beer to the desired thickness.:D
Drakes beer batter and rolled in golden dip crumbs. Also dip fish in egg, coat with ritz and saltine cracker crumbs
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.
For ever I've followed this sequence in preparing Perch to fry.
1. Egg
2. Flour
3. crumbs or ?? similar
By just swapping 1 & 2, it made all the difference in the world! Hard to believe, but saw this sequence on a TV cooking program, tried it and voila !
1. FLOUR
2. Beaten Egg (dip in)
3. crumbs or whatever
Everything stays on the fillet, and turns out nice a brown - appealing!
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.
Quote:
Originally Posted by Bryan
I am going to try this one! Sounds good.
http://i856.photobucket.com/albums/a...ps1a2e8fa0.jpg
Out of perch so I had to eat Crappie's . These are done with Golden Dip . I like the thin coating
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
I love drakes i use it for everything
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 :p
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....
To the top:d:d:d
Back from the dead.........I still vote Golden Dip :)