Fish breading??

[Spongebob]

What is your favorite fish breading recipe. Also, do you do anything special to "kick it up a notch"? My family has settled on Shore Lunch but I think it's missing something. Thanks in advance, I'm looking forward to trying something different.

Spongebob

[hgmeyer]

I mix egg and milk then drag/shake with yellow cornmeal and flour...

Then, sometime a drop or two of vanilla or beer...

BTW, always soak your fish in cold water and baking soda...never salt and water...

[ebijack]

http://www.walleyecentral.com/recipe.htm

[Da Bears]

I like shore lunch as well. I also like to put a large amount of cajun seasoning, seasoning salt, and cayenne pepper in it as well(I like spicy food). The Cajun flavored shore lunch isn't as good as the original.

Mike

[Reels]

HG, why the baking soda?

<{{}}><

[iamwalleye1]

HG! Hey what does the baking soda do?

[rich]

why baking soda,it works to get any strong odor out of your fish.i have useing this for a good number of years. soak for about 5-6 hrs before you use the fish rinse good. 10pounders taste as good as little ones if you split the large fillet in half long ways. now the breading roll out crackers. rice krispies. cheerios, potato chips and pretzels ,and roll your fillets in the crumbs, after you flour them then soak in egg wash. good luck let me know {deep fry}

[hgmeyer]

The Baking Soda...Can't give you any "exact" reasoning other than the results...and the where I got the info...First, the info came from a formally trained (French School) Austrian Chef...Who as a guest in my home saw me "soak" my fish in salt water and told me never to do that...dries out the meat...baking soda draws out the blood and oil but leaves the flesh soft...

I can only suggest that you do as I did...same bag of Crappie fillets...half soaked the old way in salt water and half in baking soda...definite difference...never used salt water again...And, always soak the fish in baking soda water (couple to three tablespoons in 3-4 quarts...) for at least 4-6 hours before I freeze it or cook it if fresh...if in a real hurry ice water and baking soda for at least an hour or as long as possible...

[Boatnut]

I'm a big fan of the shore lunch. their cajun is great stuff. sometimes i mix it half and half with their regular recipe ...this adds just a touch of spice. Also for perch , i've recently tried the "tempura" style batter by fry magic i think. I added some "old bay" seasoning and it came out great. Try adding some "old bay" seasoning to your shore lunch too. For the kids, i dust my fillets in Shore Lunch, then dip in egg and roll in finely crushed potatoe chips. They love it.

[mac]

I use chicken Shake and Bake. Don't know if is cheaper that Shore Lunch. Sometimes I use cracker crumbs for a change. I'm still enjoying that "Crab cake" receipe from a few months back.

[Lunker]

to using Shore Lunch, IMHO, which is what I use all the time, is to mix it half and half with corn meal. Doing that gives it that little extra "crunch". Otherwise, just using the SL alone seems to leave the finished product just a bit "doughy" no matter how long you cook it. And if you want to do something to take it up "ANOTHER NOTCH", add a heater seasoning of your choice - cayenne, chili powder, crushed red pepper, szechuan seasoning, etc. You might even try some parmesan cheese.

Good luck
Lunker

[Airwave(OH)]

Ok guys I said I would never reveal this but heres goes. Can't believe I'm doing this.
Make up an milk & egg mixture for dipping the fillets.
Mix 1/3 FryMagic (available most grocery stores)
1/3 Italian Bread Crumbs
1/3 UncleBucks Original (only available at BassProShops as far as I know)[1/3Uncle bucks is a bit spicy for most so this should be done in small increments to suit your own taste.]
Dip fillets in egg wash and then breading and fry.
You can thank me later !!!:)

[stewart]

Instead of dipping your fillet in egg try mustard. Rolling the filets in flour before using the mustard results in a stronger crust. Fish stays flakier, and the crust is crunchier. It's become a real favourite.

[Big_Al]

Extra crispy KFC breading, if you can get it. Probably have to go to a KFC and beg. A friend of a friend of a friend got me some.

Al

[s.f.]

The batter mix that Walleye Central sells is BY FAR, the BEST I have ever purchased. It goes a long way for the money too. Try it...you'll like it!

Steve Fellegy
#49

[Mike2]

If you like your fish just a little spicy try Zatarans fish breading. We do the milk and egg thing first. Definately my favorite.

[WAeyes]

Out here in Seattle the finest seafood restaurants use a product called Panko made by Sunluck. It is made out here so I am not sure if it is available everywhere. It is usually found in the Asian food section in the grocery store. If you like crunchy but not heavy or doughy, this stuff is the ticket. It is the only thing I use now for deep frying.

I will have to give the baking soda a try now. I love to "whiten up" those fillets by doing the soak thing. Sounds like this will work even better. Thanks for the tip hgmeyer.

[BD]

Bookbinders is the best! No contest! Thanks for the tip on the baking soda instead of salt.

[Brushpile]

Folks

I really like to start with "Hungry Jack" dry pancake mix. Add your regular seasonings--as in your corn meal/flour recipies. It browns real well and has a great flavor--Kinda sweet but not overpowering. Give it a try.

[Ray]

I also use Hungry Jack, add garlic powder, onion powder ,salt pepper, and ground red pepper to taste.Its as good as shore lunch at a fraction of the price.

[mnwalleyekiller]

Try frying the fish in saved bacon grease. Had it before and it will change the every day shorelunch taste. It also leaves it with a great golden brown crisp. "Its Time"

[vetspet(ind)]

50% flour and 50% cornflake crumbs....works really well...

[paulisan1]

Try mixing in instant mash potatoes with your cracker or shore lunch mix.

[mark in mich]

50% uncle bucks (bought at outdoor world, bass pro shop), 50% bisquick. Soak fillets in milk and then dip in the flour mixture and fry. mixture has just enough cajun taste to wake up taste buds but not too over-powering.