Best batter for pan fish?

[Maverick]

Chef Roberts works the best for me. Fillets slightly damp then shaken up in a bag with the Chef and fried in an inch of canola oil. Apperts carries a variety of these mixes including cajun.

[IlliniWalli]

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.

thats what i did for years and it worked great.

guess i have gotten lazy and now prefer the prepackaged route. golden dipt has cornmeal/flour ratio that i like.

and i still add some spices - season salt, garlic salt, lemon pepper, cajun and/or old bay - depending on what fish i am cooking.

[Cheetah]

We like to use Panko. It is a Japaneses flakey bread crumb. Sometimes I dredge the fillet in flour first, sometimes not, then dip in egg and finally the Panko. Fry in vegetable oil or whatever you prefer.

[rodmoen]

When I cook my panfish, I use unseasoned bread crumbs from wally world and season them to my own liking. I make an egg wash with eggs and a touch of milk, then I heavily season my egg wash. Lawry's, black pepper, garlic salt to taste, I use no salt with lawrys or it gets to salty. Then I season my bread crumbs with the lawry, pepper and garlic as well. Fry in butter or oil. Prefer pan frying to "deep frying". Oh, and in a pinch you can use the boxed potato flakes as a pretty nice and ilght breading but have to season it pretty heavy. mmmmmmmm, now I'm hungry

[croixflats]

I like to switch things up. Now my go to is Andy's red. Though I did crush up some tomato basil Wheat Thins and add a bit of provolone cheese.MMMMMMMMMMMM

[Slabasaurus]

I typically go with the dredge/eggwash/saltines method, but occasionally a beer batter just sounds good.

1/2 cup flour, 1/2 cup beer. My favorite to use is the Chippewa based brewer's Red lager. Be sure to dredge the fillets so the batter will stick to em. I do like to add a good bit of black pepper to the dredge as well.

[Ryan_S]

One of my favorites, that I use on trout fillets, is a dip in a beaten egg, coat with parmesan cheese, and pan fry in butter. The cheese in the green can works very well.

[Hardyboy]

milk bath, roll in seasoned flour, egg wash, roll in club crackers. I use lawrys and garlic powder and lemon pepper in the flour. pour flour in bowl and pour the seasonings on the flour till you cant see the flour then mix it well(seems like alot of seasoning but remember your just dusting fillets). dip fillets in milk then dust in flour mix then dip in egg wash then coat with club crackers( i grind crackers in food processor till its powdery) then drop them into 350 degree peanut oil cook a few minutes till golden brown take them out and place on paper towel to catch any grease which should be hardly any if its good and hot. i find with the heavily seasoned flour it gives it a nice flavor and the club crackers give it a crisp coating that doesnt get mushy when you refrigerate. then next day you can snack on it cold and you get a nice crunch with the coating and a healthy tasty snack to bring with. only problem is that i find i dont have enough and everyone eats it as soon as they know i have it LOL

[TravP]

Fishing Fever makes a good batter.

[redseal]

I pulverize ritz crackers into dust, add a little season salt, dip in egg with a pinch of mustard. Ive also put in a few doritos nacho cheese with the ritz b4.

[grizrunner]

Chef Roberts works the best for me. Fillets slightly damp then shaken up in a bag with the Chef and fried in an inch of canola oil. Apperts carries a variety of these mixes including cajun.

+1

Won't use anything else. Take my 24 hour-soaked(plain water)fillets right from the bowl, shake the excess water off, and into a cool-whip type container of mix. Shake em up and into the oil. Keep the oil as hot as you can without burning it.

I get mine from Coborns grocery.