MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Recipes => Topic started by: raleigh on Mar 20, 2004, 05:47 PM
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I would like to here some of your guys recipes for fish batter. I just use a basic and easy recipe right now. 1/2 cup pancake mix, 1/2 cup bisquick and than add some club soda till it gets to the consistancy of butter milk. So I was just curious to see what everyone else uses.
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Flour and non-alcoholic beer is what we use. Works great.
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real flour and real beer!! ::) ::) ::) no near beer can subsitute.....besides, ever see anyone get loaded on fish batter??? grump ;D ;D
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Yeah I know, grump. But getting near-beer is more convenient. I just pick it up at the grocery store. Don't need to make an extra trip.
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i just couldn't resist...near beer works just as well for anyone that took it seriously.. original shore lunch mixed with beer makes a super batter mix for anyone that hasn't tried it yet...helps if you let is sit for at least 1/2 hour. grump
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When I fry my fillets, I crunch up saltines, soak the fillet for about an hour in a beer, dip in saltines on both sides and put in the hot, greased skillet.
TReed
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Kentucky Kernel seasoned flour. This is what the front looks like.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg26.photobucket.com%2Falbums%2Fv79%2Ffozsey%2FUntitled-2.jpg&hash=eee0abc693caadf3642e67dee15af333)
I don't like heavy breading. I just wet the fish with my favorite beverage...MICHELOB and roll in the flour. Try it.
Brian
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Flour and non-alcoholic beer is what we use. Works great.
the alcohol cooks out of any wine or beer so you don't have to worry about it.
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For those low carb dieters, my brother, Otter, just made me some walleye filets that were out of this world. He used barbeque pork rinds crushed and used as breading mixed with assorted spices (garlic, onion, salt, pepper, cayenne pepper, and oregano). it was outstanding! Crunchy and tasty I might add!
No more carbs eating fried fish for me!!!!
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For me it's either bisquick & 7up or corn flour,milk-n-egg and cajun seasoning.Allthough I just got this spicy rub mix from syracuse ny that is outof site on striper steaks in hot olive oil.Its called Cajun foreplay by the dinasour co.
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I use crushed pretzels. I tried the blender, which worked great, but too good for the wife. The wife likes the heavier consistancy of the pretzels crushed by a rolling pin in a 5 gallon freezer bag. I beat one egg and add some Lowrys season salt; this is not for the faint of heart, more sodium than salt!!!
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Hey guys:
Try sour cream and onion chips crushed and add enough beer to disired thickness and roll in egg and deep fry or pan fry. ;DThis is delicious on panfish fillets and walleye. ;D I add black pepper to taste. i also use 50-50 corn meal and flour with onion salt and black pepper too. Actually I have never found a bad way to cook fish. Enjoy :o :o wishing good luck to all and tight lines forever.
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1 c. flour 2 beaten eggs
1 1/2 tsp. baking powder 1/2 c. milk
1/2 tsp. salt
Combine dry ingrdients. Add beaten eggs and milk. Beat untill batter is smooth. If thinner batter is desired, add more milk.
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Best Fish batter we've ever tasted is Weisenberger Fish Batter, comes from US, can't buy it out here, it is the absolute best, there is no other fish batter in stores out here that can come anywhere close to this stuff, check out there web site or if you have friends in Kentucky get them to bring some out. check out www. weisenberger.com
wbf
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i use this for all my fish, you can add beer if you like for a batter. flour, yellow corn meal, equal parts, little celery calt, little garlic powder, enough old el paso taco seasoning mix till flour turns orange. normally i dip in egg/milk wash, roll really good in flour, then i repeat till well coated. fry up in olive oil/butter. ps, add crushed black pepper too ;D better than any premixed stuff ive ever eaten. i dont go too heavy on the seasoning, (the old el paso isnt overpowering when mixed, very subtle flavor) dip into some horsey/ketchup sauce.....beats mcdonalds everytime....almost ice time, i figure i have about 75 days or so ::)
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I buy a bag of my favorite croutons (usually Garlic and Onion or Ceaser flavour) and use my coffee grinder to blend them up super fine. (to mix things up I leave them a bit chunky sometimes). I like to soak the filets in cream and then dip them in the crouton mix. I use bacon fat when availbale and a butter oil mixture when it's not. This is also great on pork chops