The best fish ????

[slim1]

Just interested to hear what everyone's opinion is on the best fish coating/breading. Has anyone had the Andy's that is what I like the best. Just would like to try others. Just wondering. thanks

[DEADhead]

One in particular that I like is the Louisiana Fish fry; it is a cornmeal/corn flour based coating. The thing I like about that type of coating is that it always ends up crispy. nothing worse than soggy fried fish. The only drawback to that coating is sometimes it gets a little salty.

[tightlines]

Interesting that this post would pop up now.What a coincidence.I just came from the sportsman warehouse here in Fargo. Gary Roach was there serving up some walleye with his fish coating. I tried the cajun and it was not spicy at all. Gary told me that most people are using milk and eggs in there mixture and that is a big no no. Takes away a lot of the natural fish flavor. His batter is used with water only, and I gotta admit that the flavor of the fish was much more distinct than other popular batters my wife has used. Gary thinks egg's and milk are for breakfast. LOL His new batter won't burn easily and turn black. It also stuck to the fish very well. It was a nice golden brown. Pretty good stuff. I personally would add a little salt and pepper as needed..

[Skeets]

Slim--I use Andy's and really like it. I like to mix the red and yellow bags together to create a new taste.

[delmuts]

i use the louisiana too, but i do add some flour to it along with some extra pepper.

[nvr2dp]

I like to use 2 parts shorelunch, 1 part potato flakes, and about a tbsp canadian steak seasoning.

[Gissert]

Some friends turned me on to Frying Magic, and I really like that for pan fish. It is still my favorite for pork chops and chicken.

I picked up a bag or Andy's on a whim, and that is now my current favorite.

[Dennis Steele]

My favorite is Chef Roberts. Its much like the Louisiana batter but I think its much better. Its a little more coarse. You can get it at most New Markets. I typically just pat my fillets dry and shake them in a zip loc with the batter. Fry them up in hot oil and yum yum!

[Pantherburn]

All we ever use is cajun shorelunch. Fantabulous!

[Deitz Dittrich]

I make my own... and prefer it best..

[SilverLakeBoy]

I'm with Dennis, Chef Roberts is all around good stuff. I just got a 25 lb box of it from my nieghbor the cafe owner on Friday. They do their "All you can eat" fish fry on fridays with this stuff and people seem to like it.

[Scott M]

Oh man.....Fryin Magic in peanut oil....I don't really like fish but that stuff is the cat's meow....MMMMMMM!

[Fever]

nvr2dp, I do the same. I think I heard of that recipe on KFAN on a early Sat morning. They have that outdoor program. The instant potatoes give the fish a nice golden brown color and crispy texture that appeals to people that normally arn't big fish eaters. My wife grew up in southern California and until I started using that recipe she wouldn't eat fish. Now she loves it. Northern, Walleye, Crappie, Sunnie... Doesn't seem to matter, as long as there are no bones. My 4 year old and 2.5 year old love it as well... Fish definately doesn't get frozen at my place. The Cajun shorelunch provides a decent kick along with a few personal adjustments. No egg or milk either. Just a freshly cleaned wet fillet .... great, now I'm hungry.....