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mtheis

Deep frying fish

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I currently deep fry my fish with a recipe that was popular here at one time. It involved dipping dried fillets in pancake mix, wet them in eggs and milk, and then coating them in potato flakes. This has tasted dilicious, but here is my problem. They seem to taste bland? What do you guys do to increase the flavor of your deep fried fish? Does the act of deep frying it remove the flavor of the batter? Can't seem to get it right!

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you seem to be only using what you have mentioned. try putting your favorite seasoning eighther on the fish fillets prior to the dipping process or put the seasoning in with your batter and mix it in. i would lightly season the fillets and season the batter. good luck.

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Salt and pepper? Old Bay? Lawry's Seasoned Salt? Cayenne pepper? I have used all of them to season fried fish and have to say they're all good.

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Instead of the potatoes try dipping them in corn flake crumbs, you can buy them precrushed by the other breadings and they add a nice crunch and mild sweet flavor that's not overpowering.

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Your not going to get much flavor out of a pankake....add some seasonings to taste.

Speaking of pan-cakes the absolute best instant pancake mix is Sturdiwheat...Just Add Water and you're in heaven...seriously a must try.

They also have cajun and lemon fish fry mixs that are to die for.

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Speaking of pan-cakes the absolute best instant pancake mix is Sturdiwheat...Just Add Water and you're in heaven...seriously a must try.

Better than Krusteaz???

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I have used Col Ranch Doritos and that was pretty good. The other thing I have found is McCormick salt Free Garlic and Herb seasoning. Great on Chicken, Pork and Fish. Also, amkes great garlic toast.

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I have used Andy's Red for years for the batter. Rinse the fish and let dry a little and then shake on the Andy's. No egg, milk or anything else needed. It fries excellent and isn't heavy tasting at all. If you want the fish to have any other flavor just season before you add the coating. This will be a very light coating, if you are looking for a heavy batter this isn't the one to try.

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I haven't done it in a while, but I always like taking saltine crackers and almost powdering them with a rolling pin, add a little lemon pepper and call it a day.

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I add chopped dehydrated onions from the spice jar and salt to the potatoes, it makes for an onion ring tasting fillet. Delicious.

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All of these suggestions are good and will help, but I think that reinhard1 nailed it on the head. Just mix in your favorite spice to the batter. My wife does a mix of lowry's seasoned salt and cayenne red pepper. Anything will work, just be creative and adventurous....or the old standby, but add something to that batter.

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I like to use seasoned breadcrumbs and then some lowerys when they come out of the fryer.

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glad someone mentioned andy's red. along with what buddah said andy's does one important thing it doesn't clump up and goes a lot farther becouse of that. good luck.

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The oil you fry them in also makes a difference. Canola is a nice light oil which resists darkening but adds little flavor. Peanut oil is my favorite. Corn oil too.

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Try 1 part flour, 1 part seasoned bread crumbs, and one part Panko bread crumbs. Dredge in egg, bread, and let sit in fridge for about an hour to stiffen up. Some of the best fish I've ever had.

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I use the originall Shore Lunch mix with a bit of pancake mix and some Italian bread crumbs, or saltines, or any kind of chips I may have around mixed in. No other dipping needed. A very light, very good breading mix.

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I also use the original Shore Lunch.But I mix it 50-50 with Cornmeal Shore Lunch.Good flavor and crunchy.

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egg, crushed rice krispies, little surger and what ever seasonig you want.

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1/2 cups flour

1/2 cup corn flour

1/4 cup corn meal

1 Tbsp Old Bay

1 tsp Cajun

Beer

Mix adding beer until it resembles a thin pancake batter. Dip cut up filltes and deep fry. Good for deep fried veggies too.

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