Fish breading

[Livin the dream]

I'm curious to find out what everybody's favorite fish breading is. In my college years we always used a cup of flour, cup of corn meal and a sleeve of saltine crackers crushed up and our favorite seasonings. Now my favorite is Andys red. Anybody have any secret breading they would like to share?

[eyeguy 54]

not secret but we love it..  shore lunch.  1/3 cajon, 1/3 regular and 1/3 plain flour. and a little pepper.  

[lovebigbluegills]

No secret here either. Half shore lunch and half Fryin Magic.

The buffalo shore lunch is dang good, but I usually use the original.

[Crow Hunter]

My favorite is McCormick golden dipt Cajun. I dip the filet in beer, which helps the breading stick, and shake in a plastic bag containing the breading. It is very tasty.

[Livin the dream]

Does anybody know the benefits of soaking the fillets overnight in whole milk? We have been doing this for the last year or so.  Wife says it makes the fish taste better. 

[CaptainMusky]

Chef Roberts is my favorite. After I tried it for the first time several years ago I cannot stand Shore lunch anymore.

[ThunderLund78]

There's a couple of brands - one I think you can only get a the Sportshows - that have the eggs in the mix so you just need a damp fillet and you get good, consistent bread coating.  That's what I've been using lately - skips the egg wash step and it's very tasty.

[Mid-Lake Rock]

My favorite is Sturdiwheat 10,000 Lakes.  Sometimes I add a little Panko for some crunch.  A good friend likes crushed up Ritz crackers.  I am also going to try some finely crushed Dot's Pretzels.

When I want to enjoy the flavor of the fish:

Avoid the breading and cook the fish in a buttered skillet with Old Bay.  Yum.  

Another favorite is to butter up some tinfoil.  Add the fish, some chopped onion, few lemon wedges and lemon pepper.  Roll up the foil and grill until done.  About six minutes.  

[smurfy]

my ultimate favorite is a fish and game breading made up in the deer river area by a guide, Charlie worwath I think. awesome. like fryin magic too.! with lemon pepper or alpine touch to finish it off!

[thirdeye]

For white fish, I season my fillets (salt, pepper & chili powder or just some complete seasoning), then  use a flour - egg wash - panko coating.  Then pan fry or cook on the grill on a piece of foil or a cast iron skillet.  The breading is really light and crunchy.

These generally go into my fish tacos

For my trout  & salmon, I still season the fillets directly, but I like a cornmeal based fish fry very lightly applied.  I saute them in olive oil, and after they come out of the skillet I de-glaze with a pat of butter and a good squeeze of lemon juice and then that mix is spooned over the fish on the platter.  This method is called  "salmon meuniere".  You can add parsley during the de-glazing too. 

[McGurk]

[leechlake]

another one is potato flakes.

[thatoneguy]

I usually make my own, and my uber-picky kids love it. I haven't measured it in forever, so I would be guessing at amounts, but I use: flour, corn starch, salt, pepper, garlic powder, onion powder, white pepper, cayenne, and ginger. Nom nom nom.

[IceHawk]

Chef Roberts first Andys next in line.

[bobberineyes]

Lots of great recipes here, one can't go wrong.  We usually will dip em in egg then toss em in a seasoned Italian bread crumbs  or as was mentioned sautéed in butter with some mortons nature seasoning.  

[Boar]

im current on Mckormiks beer batter.or shorlu ch beer batter, and i ad 2 table spoon of ranch powder 

[smurfy]

1 minute ago, Boar said:

im current on Mckormiks beer batter.or shorlu ch beer batter, and i ad 2 table spoon of ranch powder 

no your not.......................you need fish to fry first bucko!!!!!!!!!!! told ya your ears should be burnin!!!!!!!!!!

[Boar]

actually im fishin, that mor'n what ur doing

[Todd Caswell]

Kentucky Fried Chicken Four, haven't found anything even close.

[rustysetter]

Egg bath, and a combination of shore lunch, cracker crumbs, potatoe flakes and panko

[Finns]

1 part Cavenders all purpose seasoning, 2 parts flour and 2 parts yellow corn meal.

[OLE77]

That's the recipe we use. Can't beat the Greek cavenders.

[leech~~]

Pooop, I hate these threads! To many recipes to try not enough fish in the freezer!

Been back and forth from Shore Lunch to Gary Roach's fish batter. I just kind of like a reg fish fry not all the Cajun flavored stuff.

Will have to try some of those listed. 

 

[Coffee118]

Uncle Wayne's fish batter is pretty good, either as a wet batter or a dry dredge. I also use the batter for onion rings, mushrooms and French fries

[reinhard1]

Andy's or Frying Magic as far as store bought.  LivingaDream,  I haven't soaked fish in milk but I think what it does is take the wild taste out of fish, much like milk does to venison.  My mother soaked venison in milk overnight and it took the wild taste out.  good luck.