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Drakes or shore lunch are both pretty good. Ritz crackers is a close third.
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 pepperDip in egg wash (1 egg and a little milk or water)Coat in saltine crumbsDeep 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 bag1/3 cup flour added to saltines.Add your favorite seasonings.Dip your fillets inmilk & egg wash.Coat with dry mix. 2-3 minutes on each side in 1/4" of peanut oilTartar 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!!
Panco Japanesse bread crumbs are the best!Once you go Jap- you won't go back
All Time Greatest Breading50/50 Panko and parmesan ramano cheeseMake 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 sticksnext, flour all filets in all purpose flourthen, dreage in an egg wash consiting of egg and a little milk or ojafter that, bread in panko/cheese mixture, I usually season mine with garlic powder, onion powder, paprika, salt and pepperHonestly, 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
I always use plain golden dipt. Nice light crisp coating.
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.)