Favorite Fish Batter

[ripnlips]

andy's chicken batter it gives it alittle spice

[waterfowler]

i guess why i like the ritz more than the store boughts is because they are store bought haha i would rather make my own batter up than buy something from a store just my opinion

[solman]

Fowler, I cant wait to try your recipe.  It sounds awesome.

[tank81]

i dip my fillets in ranch dressing then roll them around in drakes batter deep fry em and add a little cerole its different but good

[DB Cooper]

Self rising flour seasoned well and mixed with beer to the consistency of your liking is tough to beat. Another would be to dip in tempura first then egg then panko YUM!

[waterfowler]

hey solman i forgot the first step and that is take milk and one or two eggs mix them and then dip the fish in the milk egg combo then roll in ritz, ibc, make sure to put enough butter on the fish after rolled in batter i usually just use a brush. and just put them on a cookie sheet

[bigfjr]

my favorite is making my own, just flour, salt, pepper, garlic powder, and paprika....my 2nd choice is Kentucky Kernel

[MoJoRisin]

Especially good on perch (was a restaurant recipie where I worked in the 80's) - I use bonless and skinless fillets. Easier than scaling them.

Dredge fillets in flour with a little pepper
Dip in egg wash (1 egg and a little milk or water)
Coat in saltine crumbs

Deep fry or pan fry in butter - WOW!! Servie up with hot fries and Tartar Sauce and beer!!

Hard to beat and 99% of the time you have what you need already!

Tartar sauce - mayo, lemon juice and dill relish - mix

A guy I work with also said to try Club Crackers (little more butter flavor). Also mentioned above was Ritz crackers - that would be good too!!

[solman]

Nice one MoJo!

[gmanfuzzy]

drakes mix seasoned with hot pepper, ground pepper, season salt and my special mixture of parsley, oregano, basil and onion.  i use this mixture for pork and chicken too.

[Ice Diva]

drakes for sure for me.. I also dip it in vinegar instead of milk. holds the batter on nicer, makes it nice and crispy !!!! I got the vinegar and the drakes now all I need is a babysitter and the fish to bite!!

[compli123]

Drakes or shore lunch are both pretty good. Ritz crackers is a close third.

Try this: 1/2 Drakes, 1/4 Corn Flake Crumbs, 1/4 Ruffles Sour Cream and Cheddar (crushed of course). Add lots of Bay's Seafood Seasoning. Shake your fish in a bag of flour, dip em in milk then roll em in the mix. This makes a pretty crunchy breading for pan frying. Peanut oil is superior for frying, by the way. It burns hotter and absorbs less.

[solman]

I promise all of you.
I will try every one of these!
No matter how long it takes.
No matter how many hours I must spend collecting ingredients. 
I will not rest until my plate is clean!

[harrydodge]

 Beer Bater from Butcher and Backer Supply check out there web site.

[AKA Kodiak]

I tried Zatarains new orleans seasoned fish fry last year on perch.It was the best i had,and you can get it at walmarts for a few bucks.

[aaron21x2]

Especially good on perch (was a restaurant recipie where I worked in the 80's) - I use bonless and skinless fillets. Easier than scaling them.

Dredge fillets in flour with a little pepper
Dip in egg wash (1 egg and a little milk or water)
Coat in saltine crumbs

Deep fry or pan fry in butter - WOW!! Servie up with hot fries and Tartar Sauce and beer!!

Hard to beat and 99% of the time you have what you need already!

I'm right close to what you do just a bit different.

1 tube saltines roll crushed in 1 gallon ziploc bag
1/3 cup flour added to saltines.
Add your favorite seasonings.

Dip your fillets in
milk & egg wash.

Coat with dry mix.
2-3 minutes on each side in 1/4" of peanut oil

Tartar sauce - mayo, lemon juice and dill relish - mix

A guy I work with also said to try Club Crackers (little more butter flavor). Also mentioned above was Ritz crackers - that would be good too!!

[sightfisher]

Panco Japanesse bread crumbs are the best!
Once you go Jap- you won't go back

[solman]

Panco Japanesse bread crumbs are the best!
Once you go Jap- you won't go back

I can't disagree on the panko but you gotta give the Italians props on there bread crumbs for sure.  That said I use panko on my egg plant so maybe I'm not the guy to ask  

Back to the fish mix

[beaver1080]

this is what i made up tonight with today's crappie.

mccormicks herb,wine, and basil mixture with 1/4 cub water, and 1/4 cup water. mixed with some bread crumbs, salt, pepper, little beer, paprika, and sprinkle of garlic salt.  mmmmmmmmmmmmmmmm

[FinsFursAndFeathers]

All Time Greatest Breading
50/50 Panko and parmesan ramano cheese
Make sure filets are REALLY dry, use a few sheets of paper towel if need be belive me it really makes a diffrence on how good everything sticks
next, flour all filets in all purpose flour
then, dreage in an egg wash consiting of egg and a little milk or oj
after that, bread in panko/cheese mixture, I usually season mine with garlic powder, onion powder, paprika, salt and pepper
Honestly, this took a while to perfect but I've never had anyone say it wasn't the best fish they ever had!!!! 8)
O, I almost forgot the most IMPORTANT part Peanut oil heated to EXACTLY 375*

PM me for more great recipies LOL

[jaklakmak]

All Time Greatest Breading
50/50 Panko and parmesan ramano cheese
Make sure filets are REALLY dry, use a few sheets of paper towel if need be belive me it really makes a diffrence on how good everything sticks
next, flour all filets in all purpose flour
then, dreage in an egg wash consiting of egg and a little milk or oj
after that, bread in panko/cheese mixture, I usually season mine with garlic powder, onion powder, paprika, salt and pepper
Honestly, this took a while to perfect but I've never had anyone say it wasn't the best fish they ever had!!!! 8)
O, I almost forgot the most IMPORTANT part Peanut oil heated to EXACTLY 375*

PM me for more great recipies LOL

Ive tried that recipe and I can't argue with you at all. It is $^^%^*((^& good!!!! MMMMMMMMM

[gbrebory]

try this.... blend a bag of gardettos till its powder slice you fish thin....started this with steelhead..... then roll it in egg and then the gardetto powder bake on 375-400 depending on oven and then scarf it is delish

[Keweenaw Angler]

Another vote for Louisiana fish fry, with lemon.
If you are losing batter in the oil you did not let it sit long enough after you coated it with the batter.

Dredge
Coat
Sit
Cook

[flyman1002]

I always use plain golden dipt.  Nice light crisp coating. 

[esox13]

I always use plain golden dipt.  Nice light crisp coating. 

I use the same. Since reading through all of this I may try a few of the other recipes - they all sound very good.

[solman]

I'm writing down a few myself. 

[tundraman]

definatly the blue fry magic

[Stump Puller]

this is what i made up tonight with today's crappie.

mccormicks herb,wine, and basil mixture with 1/4 cub water, and 1/4 cup water. mixed with some bread crumbs, salt, pepper, little beer, paprika, and sprinkle of garlic salt.  mmmmmmmmmmmmmmmm

(Image removed from quote.)

I wish you hadn't done that, now I'm hungry. lol

[kirkville1]

Panko and coconut! Tastes like the parrot bay shrimp from red lobster! MMMMMMMMMMMMMM

[UPdrafter]

drakes hands down (though there is hardly a bad way to batter a fish).  I've turned many a fish hater with drakes. 

the secret I've found is to make sure the fish is dry, dredge it in dry batter first (knock off any excess) then through the wet batter (dry fish + dry dredge = batter that sticks to the fish). 

batter consistency is also key, thinner batter will tend to stick better, and break away with each bite, where thicker batter will often slough off, and definitely turn some picky eaters off.