Whats everyones favourite ? I tried to make a southern breading and had some at white lake it was ok but takes along time and a ton of ingredients. I had the Cronzy mix and it was good. What does everyone like ?
Printable View
Whats everyones favourite ? I tried to make a southern breading and had some at white lake it was ok but takes along time and a ton of ingredients. I had the Cronzy mix and it was good. What does everyone like ?
Mostly just flour and egg because I like the taste of the fish more than I do any batter. But the best I ever had was of all things, KFC batter that a hunter brought from the States. You can mix the 3 different packages to your liking. Of course, it didn't hurt that at the time we had it we were tired, wet, thirsty and very hungry.
Hi
I sprinkle my fillets with Oldbay seasoning or just seasoning salt then lemon pepper and then coat with Italian bread crumbs.Fry in oil of your choice until golden brown and enjoy.I prefer olive oil first choice and peanut oil second choice.
flour, garlic powder and pepper.
Fry in bacon fat.
I like Uncle Buck's from Bass Pro.
I do mixture of fish crisp(original) garlic powder, bread crumbs, cracked black pepper and sometimes all add a little fresh dill. Splash some lemon on it and on the plate...... For a straight up pan fry I put a little oil and two table spoons of butter in the pan and squeeze a couple wedges of lemon in. A little salt and pepper on the fillets before they hit the pan and presto...
I'd like to get that recipe. I would make a pile of it ahead of time and keep it in the freezer. You home made breading was excellent.Quote:
Originally Posted by cantcatchacold
Roe+
Cronzey's badder
X 2 !!!!!!!!!!!!!!Quote:
Originally Posted by crayfish
I like to dredge my fillets in flour then dip then in egg then coat them panko breadcrumbs seasoned with lemom pepper:goodstuff:
Just original Fish Crisp with a can of beer or just lemon pepper seasoning deelicious!
Cronzey's rocks,easy to use.
Here's the one I use ..... its never failed me ...... glad I don't know the guy in the picture ..... :-)
http://www.recipezaar.com/recipe/Kit...red-Fish-69213
That one sounds good. Going to have to try it.Quote:
Originally Posted by hammerhands
Best I ever tried had some unknown spices but the base was flour, seasoning salt, and crushed up cornflakes. We had it on both Walleye and Partridge and it was great!
Im with u on that:happy:
i love breading but also love the taste of fish so i just grind up salt crackers in the blender(or by hand for a thicker coating) and dip the fillets in egg and then the cracker powder. works great and doesnt over power the taste of the fish. sometimes i will add cajun spices to the crackers for a bit of flavour
Shake and Bake is really good too. Small burbots from a creek fried in oil dipped in shake and bake is amazing.
Old Bay....then Fish Crisp Original....fry in grapeseed oil as it can really take the heat without burning.
Also like panko with the egg and milk deal but it is more work...
That's not a fair comparison. Anything would taste good fried in bacon fat. Mmmmm....argghhh (Homer smilie here)Quote:
Originally Posted by red lake rob
I hate dry battered fish, ended up finding a good product they sell at the Independent grocery. It's 'Rocky Madsen's Fish Crisp Gourmet Grill'. You powder the fish with it, wrap in tin foil and bake in the oven. What you end up with is fish done in sauce not batter. They have a variety of flavors, we had the Honey Dijon on some Tilapia last night..excellent.
pancake batter works best. Gotta have lots of oil in the pot though. Add saltha and pepped to the mix and mmmmmmmmmm......
I am in love with the fish crisp Jamaican Jerk
cronzys is good... my fav though is spreading a thin layer of mayo on the fillet then put them in a bag of crushed up chips for batter.. i found ruffles all dressed or BBQ are the best!... then put them in tin foil and put on the BBQ!
my fav though is spreading a thin layer of mayo on the fillet then put them in a bag of crushed up chips for batter.. i found ruffles all dressed or BBQ are the best!... then put them in tin foil and put on the BBQ!
I am going to have to try this one!
my family used to own fish crisp,i stil have about 30 boxes of the stuff,i like cronzes better.dont tell pat burrows that!!
italian breads crumbs mixed with a wee bit of pre made batter, dips the fish in egg and lay it in some hot peanut oil, cast iron pan on a camp fire
Theres lots of good recipes, years ago i read in a book about mixing flour with crushed cornflakes or rice crispies, dip salted & wet perch fillets in the mix and fry- its better than it sound-or maybe perch are so good you cant realy mess them up?:fish:
lately i've been using a mix of salt, pepper, flour, and corn meal. my buddy told about someone using crushed up salt n vinegar chips that I think I will have to try.:moose:
cronzys is awesome (just don't read the ingredients!!). I like the Fish Crisp Cajun but it is a little overpowering.
The biggest supprise I had was when a buddy cooked up some fish in crushed salt and vinager chips (didn't have anything else). Turned out great!
Another trick I just learned was the triple batter. Use room temp eggs the go egg to batter - egg to batter - egg to batter. Makes a nice thick coating.
i second that!! and regardless of what the package says,you can deep fry it.i tried the other day with some crappies left over from the hard water season,mmmm tasty!Quote:
Originally Posted by AirRaid
and if theres none of that on hand,dry butter milk pancake batter,seasoned or unseasoned..or your favorite crushed up chips are very tasty as well..
With a party of ten and at least six of us fishing together over the last 22 years we have tried just about everything mentioned except the pastrie flour receipt which we will definitely try this year. Our favorite is Rocky Masden's Beer Batter Fish Crisp.
The most important part is to have the oil good and hot and don't overcook the fish. We have converted many non fish eaters to fish eaters (especially the young folk) by cutting the fish into bite size pieces before coating and frying. They cook fast and are so delicious. I think it's the extra batter to fish ratio on the small pieces that masks the "fishy taste" for the non fish eaters. You can "ease" them into eating fish and after awhile they'll enjoy it like anyone else. We've especially like doing this in the late evening instead of having the typical popcorn, chips etc. for snacking.
Guys, mine is never the same as it is made with whatever I grab from the pantry......
We probably at any given time have 5 or 6 different fish batters in the Pantry, seem to pick one up every time I am in a store.
Some of Cronzys batter, some fish crisp ( blue box ) maybe some with a little heat, some bread crumbs, ( sometimes the italian one ) some flour, have now switched to the Brodies xxx and then spices, some mountain house salmon spice, mesquite spice ( I put that %*#@ on everything ) maybe a bit of garlic powder, a little lemon pepper, some Jamacian Jerk, some parsley flakes, sometimes some cracker crumbs, sometimes some corn flake crumbs, put it in a big baggie, shake it up to mix things up and then we put it smaller baggies when we are coating the fish for frying..... Have never once had a complaint about our fish and certainly have converted a lot of people who did not like fish....
I prefer cracker crumbs over bread they don't burn as easy
I really like the batter they sell at the bulk food store. It taste just like a batter you would expect from a fish resturant.
cajun fish crisp
Yellow box no name brand original pancake mix that has cornmeal listed in the ingredients list.
On it's own as a dry batter or mixed with beer for a wet batter. Just awesome!!!
I usually use chronzeys batter, but tried this stuff the other day; Canadian Classic Fish Fry I had the lemon and herb but saw there was original and cajun also... It was awesome and the bag was huge! it will go a long ways
I use panko
Plain instant oatmeal, garlic powder, salt and pepper. You got to try it. Great on chicken fingers too.
I started using panko read crumbs with Chronzy's (Canadian Fisherman Breading and Batter Mix) and it is amazing. A Chinese friend of mine suggested it.
Roe+
best I've had is CLUB HOUSE beer batter.
-tatstes just tlike fish and chips.
-very nice and crispy and doesnt mess up the oil at all.
Favorite is fish crisp original. But when I need a change I use Doritos sweet chili heat crushed up lol
My Favorite recipe I make ahead of time is
1c. AP Flour
1 Tbsp of Salt
1 1/2 Tsp of Ground Pepper
1 1/2 TBSp of Paprika
This is the original recipe (came from a book I think?). For my own tastes I add Garlic Powder and a bit of Cayenne As well..
Store in a Mason Jar.
I mix this with beer to make a thin coating and then coat the fish in panko before frying..
House Autry's
Salt and vinegar. Pretty basic but awesome. Same I use in my cod cheeks, tongues, and salmon roe.
+1 that for me as well !!!!Quote:
Originally Posted by Hound
I have always relied on the 4 stage coating process I learned a long time ago. Dip the fillets in milk, dredge in flour, dip in beaten egg and last in breadcrumbs. Fry in shallow oil and drain.
I'llQuote:
Originally Posted by bbqguy
Second that
I make my own mixture. It's a mixture of flour but it has to be Brodie XXX flour. It is a pastry flour with salt and baking soda already added to it. Also add in some instant potato flakes, shake n' Bake, pepper and your favourite seasoning.
Always fry my fish in butter. Dip fillets in beaten egg then put in a bag with dry mixture, shake and fry. You can make a big bag of it with the basic dry ingredients, then separate into smaller bags and make one spicy etc. That way you can have a variety for different tastes. Have also used this for doing pork chops or chicken in the oven.
We were at the cottage a few years back, and had no flour. My son however doesn't like rice krispies, and there were a few of the small single serve boxes left in the pantry. I put them in a bowl, pulverized them into powder, and then egged and dredged the walleye fillets in that.
That's pretty much how we do them all the time. It turns out so very crispy and light.
I enjoy most of the batters mentioned. But I love everything done in Peanut oil the best.
1 can or bottle of beer your choice, Need 1 cup for mixing. 1 cup pancake mix,1 teaspoon garlic powder,1 teaspoon of onion powder,1 teaspoon of salt,1 teaspoon of fresh ground pepper. Mix all Dry ingredients together then add 1 cup of beer to mix the batter up. You can panfry or deep fry - while cooking, Drink the beer ,You deserve it and Enjoy!!!
I used to really like the uncle bucks from bass pro but I think they must have changed their recipe as it used to have cornmeal in it and it no longer does. It used to make it really nice and crispy outside, even the next day cold it would still have a crunch to it but not with the new recipe. For guys who like the dry batters (cronzy's and fish crisp) try out the cabela's brand "open season" coating mix, tastes similar to kfc spices, the hot one is good as well if you like a little heat. Same as the other make sure the oil is nice and hot to get a nice crisp outside. Can't get it in Canada that I have seen yet but in the US cabela's they have an "ovenable" open season coating mix which is still good and nice that you are not frying it every time, just wish it was in the Canadian stores as I am now out.
Just to clarify the Canadian stores do carry the regular and hot open season coatings it is just the "ovenable" coating I have not seen.
I just tried the Fish Crisp as I got a free sample with my OFAH renewal and it was fantastic! Haven't had such crispy fish in years and adding salt, pepper, garlic and just frying in a little oil and butter as you suggest was amazing. Def recommend this recipe to try on any fish!
Ya that !!!!!! MmmmmmQuote:
Originally Posted by bushman007
Beer Battered Fish n’ Rings
This is one of the first recipes for a good deep fry batter that actually works consistently on different fish and even works for things like onion rings. In fact, with the left-over batter and already hot oil, why not fry up a quick batch of rings!
This batter produces a thick, puffy and crunchy coating that will remind you of old English chip shops. Really great for making small fish fillets seem a whole lot larger J
It does NOT need a lot of oil. I use a cast-iron skillet with about 1cm of oil. The batter puffs up and floats easily. Cook to a dark brown, especially if cooking a larger piece of fish.
Don’t forget some lemon wedges.
This recipe has been tried with Ling (Burbot), Walley, Sauger. 100% thumbs up.
Ingredients
Base Batter:
Figure 1: fish made with thick batter
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 egg
1 cup beer (or water)
1 tbsp vegetable oil
Seasoning Suggestion:
1 tsp lemon-pepper
2 tbsp oregano
Salt / pepper to taste.
Figure 2: Rings made with thinner batter
Fish:
Cut fish into strips no more than 3 inches wide and 6 inches long. This ensures that it becomes easily coated, doesn’t fold in on itself (some types of fish will curl as they cook resulting in it lifting out of the oil, you don’t have to do this if using an immersion deep fryer). Small “fingers” are also easier to eat and serve for kids.
For very thick fillets (Catfish for example) consider also slicing the fillet into two thinner strips.
The fish should be drained of excess water, but needs no other treatment prior to battering. If desired or if fish is very wet, it can be shaken in a baggie of flour prior to coating.
Preparation:
In a cast-iron fry-pan, fill to about 1cm deep of vegetable oil and turn on high.
Add all ingredients to a deep bowl and whisk until well blended and smooth. You may need to add some extra water. The batter should be very thick, it should stick to the whisk and everything else that touches it. Think “glue”.
If you add an extra ¼ cup of water the recipe still works well, you get a much thinner coating which is good for onion rings. Depends on personal preference.
Dump the fish into the batter. It should be thick enough that the pieces have to be stirred in to coat them.
Once the oil is hot (can be tested by putting a tiny drop of batter in the pan, batter should immediately swell and bubble), lift fish pieces with a fork (stab them) or with fingers. Lay them carefully in the oil so they don’t touch. Spots with no batter are easily touched up.
Allow to cook for 3-4 minutes, then using tongs, turn each piece. They should be golden brown, if not then turn back and allow to continue cooking until desired brown and crunch is reached. Pieces should be bubbling strongly, if not then oil is too cool. If using non-cast-iron skillets, you may also find that pieces of fish have to be added one at a time to avoid rapidly cooling the oil.
Once both sides are browned, remove fish to a paper-towel covered plate and serve quickly for best results.
https://dl.dropboxusercontent.com/u/6538077/batter1.png
https://dl.dropboxusercontent.com/u/6538077/batter2.png
I second pancake batter. You can use beer instead of water, add lemon pepper spice, Cajun spice, Montreal Chicken spice or anything else you want. TCQuote:
Originally Posted by Turkinator
I thought everyone caught and released all their fish lol
Depends on the fish to me, lake trout I go with more of a Cajun flour/ bread crumb batter I make myself and fry as hot as possible in oil for as short a time as possible. Serve with vinegar or tartar.
walleye different tactic lightly breaded in flour or just spiced in lemon pepper and salt and pan fried over a medium heat in margarine and butter.. Serve with real lemon and seasoning salt
Why spoil the taste of the fish by coating with batter? we like our fish baked, broiled , and barbecued , and don't forget poached.
x2 that's what I like
Quote:
Originally Posted by Marker
Some of the best tasting fish I've had was when my uncle used to bring char home fresh from up north. Stuff with lemons and pepper, wrap with lettuce, wrap with tinfoil, bbq 20 mins per side on top rack of bbq give or take on size of fish.Quote:
Originally Posted by jaycee
Right On ! good stuff. :thumbup:Quote:
Originally Posted by mbhunter
I also do my grouse beasts this way without the lemonQuote:
Originally Posted by bushman007
at 6.5 265lbs I aint fussy. I will eat anything as long as it looks good
had this recipe for Chicken Breasts and tried it last night for some fresh Perch.
take some ButterMilk and pour a few drops of hotsauce in it, stir, take filets and soak in Buttermilk and then transfer to a bowl of Panko Bread Crumbs and Parmesan Chees and coat filets and fry in oil. delish with just a hint of the Cheese.
Caygun Fish Crisp hands down the best. Some times Frank's Red hot or plum sauce on the side.
I tried Italian fishcrisp mixed with panko. Dip fish in egg/little milk, then into bag of the dry mix, shake, then put in deep fryer at about 360deg F. Wife and I love it as it is crispy and not greasy
Regular Fish Crisp works for me also use on pork chops & chicken .
Rocky madsons and butter can't go wrong.
I like to mix an egg into some Carnation evaporated milk and dredge the fillets in this and then roll them in corn flake crumbs. Then fry in hot oil or lard............................Daniel
I've had some great luck with the brodies pastry flour and 7UP A couple of other things ... I went to a microbrewery last night and they had a dark smokey flavored beer I thought it would be great to try in a batter unfortunately none was available to take home butthere is lots of it at the lcbo. Also I read somewhere and maybe on here not sure but milk in the batter helps the fillets to brown up quicker??
I found this one on the internet and it has some interesting concepts never tried but definitely will.
Regular flour
4 CUPS
2 EGGS
1 TSP BAKING SODA
2 TBS OF VINEGAR
1/8 CUP OF OIL
PINCH OF SALT
NOT SURE ON THE WATER OR BEER THOUGH TILL IS IT JUST THE RIGHT CONSISTENCY. SO IT RUNS OFF BUT NOT LIKE WALL PAPER PASTE
make sure you dredge the fillets in flour before putting in the batter!!!!!!!
THE REACTION BETWEEN THE VINEGAR AND THE BAKING SODA GIVES YOU A REAL LIGHT BATTER AND THE OIL MAKES IT CRISP UP NICELY. NOT SURE HOW THE OIL WORKS BUT ALWAYS DONE THAT. TRY IT IN YOUR FAVOURITE BATTER RECIPE YOU WILL SEE A DIFFERENCE
I second the club house beer batter,tried all the commercial blends and some home made as well can’t beat clubhouse.macQuote:
Originally Posted by Danz
time to bring this topic back to the top. Hard water season is here, looking forward to trying some of these on the ice.
Yep,Fish Crisp and butter fried...............E-E-E-Y-Y-U-U-M-M-M!Quote:
Originally Posted by Cole Wenger
I’ve got a new one that is better than anything I have done in my life. You would think you get it from a fish and chips shop. Light and crispy.
2 cups flour
1 cup water
1 cup milk
2 tbsp baking powder
1 tbsp baking soda
1 tbsp garlic powder
1 tsp salt
Mix ingredients together, dip fish pieces (I like to cut fillets down into smaller chunks) and deep fry.
Try me, you won’t go back.
Fish crisp and fried in the bacon grease. Serve for breakfast
Sent from my iPhone using Tapatalk
Will give it a try!
Quote:
Originally Posted by kdp89
Hmmm sounds very yummy! I will send this recipe to my mother as she is visiting her sister in her property in Rome here. I know that she loves fish and I am sure she will give a try with this one. I will write later on this week of her thoughts and experience about itQuote:
Originally Posted by TyHill
I’ll take a sleeve of salted crackers and crush them into powder. And dump them on a plate. I take three eggs put them in a bowl and whisk them. I then take the fillet dip in the egg then into the crushed crackers sometimes I will dip again in the egg and back into the crushed crackers again. I take a nice little bit of butter put in the frying pan and melt and put the fillets in. About the best fish batter I have had.
According to me Southern breading was okay, but like you said, it is quite time consuming. I also liked the Cronzy mix.