Best batter for pan fish?

[Juice88]

Is there a forum on this site for recipes? I'm looking for a good alternative to Shore Lunch or Cajun Shore Lunch for crappies and sunnies...

[Gordie]

yes there is a forum for recipes

http://www.hotspotoutdoors.com/forum/ubbthreads.php/forums/26/1/Cooking_and_Sharing_Recipes

I also like the batter from FF

[JimBuck]

I've been really enjoying Panko Bread crumbs.

[GSB Ice Man]

Andys Red breading from Fleet Barn

[McGurk]

I've become very partial to bags of "Louisiana Seasoned Fish Fry", and it's available at many chain grocery stores.

[eyeguy 54]

Sunnies and crappies are sooo good with just a little flower after getting wet with a bit of milk and then fried in butter. Salt and pepper to taste buds. :>)

[Harmonica Bear]

My go-to batter lately has been McCormick Golden Dipt with plenty of lemon pepper adn some Cajun Shake for a little zing, fried up in Crisco. Turns out great everytime. I used to use bread comes religiously, but have kind of moved away from that recently.

[3pronghook]

ive used "chuckwagon" brand fish batter. easy to use and good.

[Brad B]

Sunnies and crappies are sooo good with just a little flower after getting wet with a bit of milk and then fried in butter. Salt and pepper to taste buds. :>)

totally agree. nothing simpler then flour and a little salt. the only difference is that I use crisco and not butter to fry them in.

[cabin]

1/3 Goldn Dipt Cajun, 2/3 Dons Chuckwagon. Mix with warm water ( or beer). Fry at 375 degrees. Do not overload cooker.

[Iowabucks]

I like mine on the spicey side. Bass Pro Shops Uncle Bucks brand tastes sooo good to me. My fillets never make it to the plate. I like them right out of the fryer. Nice and hot.

[IlliniWalli]

we use golden dipt old south fish fry meal on all our fish. i use it dry, not as batter. i like it because its light - a combination of corn flour, corn meal and wheat flour that doesnt cover the flavor of the fish.

i like andys and louisiana, too

[snowfighter]

"Fryin Magic" have seen it most all grocery stores

[Harmonica Bear]

we use golden dipt old south fish fry meal on all our fish. i use it dry, not as batter. i like it because its light - a combination of corn flour, corn meal and wheat flour that doesnt cover the flavor of the fish.

i like andys and louisiana, too

Yep - dry works great.

[reinhard1]

those fillets look good. i like andy's. taste good and goes far. doesn't stick to your fingers like others do. i buy the big bags. good luck.

[RainyEye]

Ditto for Fryin Magic, it's really hard to beat!

[castmaster]

Fryin Magic for me as well.

[Panfish Guy]

Flour,egg,saltine cracker crumbs and deep fry!

[Esox_Magnum]

Flour,egg,saltine cracker crumbs and deep fry!

Ditto, best I have tried. Sometimes I use half Ritz half Saltines but don't use the flour. Crusk the crackers fine, dip in egg them crushed charkers and deep fry............Yummy....

[RiverFish]

+1 on the crushed saltine crackers. Crushed pretzels are also good.

[work sucks]

I always do the flour then egg then crackers as-well, but I use the garlic club crackers and a dash of lemon pepper! A crowd favorite in the sleeper house!!

[lutzy]

This is what I do and have had many many people rave about my sunnies, it is the only thing I know how to cook. Soda crackers crushed to almost a powder. Dip in egg then cover lightly in crackers. Pan fry DO NOT deep fry in a little olive oil till golden then Lawary’s to taste. The keys are the crackers to a powder (sunnies are thin and you don’t want big chunks of batter on them), use olive oil (it does make a difference), and Lawary’s has to be Lawary’s. Just my opinion.

[St_Croix_Banks]

I think the Gary Roach mix is decent. Otherwise, I like soda crackers with Old Bay seasoning. Its hard to screw up panfish.

[mixxedbagg]

I'm surprised more people haven't mentioned the mix I typically use--though I sometimes get adventurous and try various things like chips, pretzels, pecans, doritos, etc.

Usually I mix 2 or 3 parts cornmeal with 1 part wheat flour and mix in whatever seasonings sound good at the time (usually cajun style). That's pretty much the exact same recipe as you find in most commercial fish breadings. Very crispy and easier to work with (no crushing, doesn't rip the bag, sticks to fillets more evenly) than crushed saltines.

I typically dip the fillets in egg to make it stick, but sometimes I bring a bag of the above breading with me when I'm fishing and have shore lunch...in those instances, I just get by without the egg.

I've not had much luck with fish batters that you dip the fillets in which seem to end up too thick or too thin and often have a 'slime' layer between the outer crust and the fish.

[FrontenacPike]

I always start with my base saltine crackers smashed to a powder. From there i will raid the cupboard and see what kind of chips we have to experiment with. So far the family likes old dutch jalepeno and cool ranch dorito the best. Just smash em down with your cracker crumbs and roll fillets in powder after an egg wash....pan fry in oil an enjoy