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  1. #1
    Join Date
    Apr 2011
    Location
    Castalia
    Posts
    54
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    50/50 mix of Andys red & Youngs..lightly breaded and fried in peanut oil

  2. #2
    Join Date
    Aug 2014
    Posts
    20
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    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.

  3. #3
    Join Date
    Feb 2015
    Location
    North Western Indiana
    Posts
    5
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    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.

  4. #4
    Join Date
    Aug 2012
    Posts
    99
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    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

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