Better batter anyone?

[Guest]

Hi folks,

I'm new to the forum. Wondered if anyone has a good batter recipe for deepfrying walleye fillets. Currently am placing fillets in flour and spices before eggblend as seen done on a fishing show. Not sure what my oil temp should be or how to check it. I hate ruining my fillets. Any easier way?

[Fish On! Guide Service]

Try lightly moistening the fillets with water and dip into potato flakes (add whatever spices you desire to the flakes) and throw them into a deep fryer. This way of preparing fish is great for the folks who don't enjoy oil saturated fillets or for those who just need a change from the typical "beer batter" diet. The fillets come out very light being the fish is flash fried and best of all, they're tasty.

Stephen

[Walleye_GFA]

Try either SHORE LUNCH, or GOLDEN DIPT... they are commercial blends... later you can try your own with:

Flour
maybe a lil yellow cornmeal
chili powder
garlic powder / salt
onion powder or salt
pepper

use peanut oil (takes high heat better), heat to about 370 then after fish are put in dont let drop below the IDEAL temp of 350...

I dredge in milk egg mixture, roll in the mixture, then cook.... with some of the mixes you can add water for a wet batter...

Feel free to email with ???? [email protected] be sure to put FM.COM in subject as not to get caught by junkmail filter...

W_GFA

[Walleye_GFA]

Also, does not take but 2 to 4 minutes to cook... dont overcook or they will be dry and tough...

[Guest]

Thanks for all the tips.
I'll save them and try um this spring.

[Farley]

you can also try saltine cracker crumbs, corn falkes or I've even used wheaties for the batter.

[Guest]

jxfisherman

optium Oil temp is 375 degrees. over that the oil gets burnt and fish never get done. Buy yourself a oil thermometer. Fish will float if in a fryer when done, but usually 2-4 minutes will take care of it, and of course the size of the filets will make a difference also.
My favorite is saltine crackers as a coating. I have seen pretzels / chex mix / combo of such

Good Luck

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Fishspicermn

FMWL

[fishnut2]

JX

Try this one. Take Shore Lunch or the batter of your choice. Use it as a wet mixture and dip your fish in it to coat them. Crush saltine crackers in a bowl and then roll the coated fish in the crackers until they are covered and then deep fry. This tastes very much like the breading you get in a restaurant. Make sure you crush the crackers finely.

[honker23]

My favorite tried and true recipe calls for frying magic, or a shore lunch, a beer, an egg, lowry's season salt, salt and pepper. Mix 1/2 a beer, stale if possible to keep from foaming, with egg, frying magic and lowry's, salt, and pepper to taste. Add just enough frying magic to keep the fillets covered, may take a few pracyice fillets to get it how you like it. I like oil temps around 325, use a thermometer, fry ~4 min or until batter is golden brown.

[Guest]

I've had great results with a combo of fine breadcrumbs like Progresso and 1/2 tbsp. or to taste of the Prudehome's cajun spices and some dried Dill.

Coat fillets in flour, dip into egg/milk and then coat with mixture described above, fry in Peanut Oil.

This is a lighter coating than Beer Batter and it's good on all fish types. In fact, I make fish tacos with the strips cookd this way.

I use real Corn Tortillas (warmed), shredded Green Cabbage, shredded Monteray Jack, Ranch Dressing and your favorite Salsa. Squeeze some fresh Lime on them and pass the Margaritas!

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Chells

[Loogie]

This one is pretty good.
Crush Cool Ranch Doritos into a powder.
Dust your fish with flour.
Dip your fish into a ranch dressing / milk wash.
Fry.
Kinda rich, but very good.

[elusivecrappiecatcher]

I usually take some original patatoe chips and smash them all up, not to fine though. Then put the fillet into some beaten egg then in flower and then in the crushed chips. The oils from the chips and the salts make them taste great when there cooked in a pan.

[fireman182]

Try this one out.

Dredge fillets in flour w/pepper added.
Dip fillets in buttermilk, let excess drip off. Then dredge fillets in cracker meal. (can buy this at most grocery stores) Excellent for most fish. Exceptional on butterflied smelt.

[Guest]

Ingredients
2&3/4 cups flour
2 Tablespoons oil
2 whole eggs
1 teaspoon salt
2 teaspoon pepper
1/2 tablespoon garlic powder
1 cup flat beer
3/4 cup cold water
Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil, and eggs; mix just enough to break egg yolks. In separate bowl, mix the dry ingredients. Make a well in the dry ingredients and add the wet, whisk until just moistened, some lumps are OK. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.

The key to a non greasy beer battered deep fried fish is to make sure that the batter is kept cold during the battering process, a large bowl with ice water, with the bowl of batter resting in it is the way to go. The other key is the oil temp, keep it in the range of 350-375, and use plenty of oil, you worked hard to catch those fish don't skimp on oil, add only the amount of fish at one time that will not lower the oil temp below 350 or batter will be soggy and greasy. Do not overcook the fillets, they are done depending on thickness and when the batter develops a nice golden brown color. Drain fillets on paper towel or newspaper, and change the paper occasionally, keep warm in an open oven set at 250, while the rest of the fish fries. It is also a good idea to fry fish outdoors as the aerosolized oil from the frying process may add an unwanted odor to your house.

[Jim W]

I second the saltines. Fry until golden brown and flip.
THe Potatoe flakes are yummy too!

Jim W