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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: Agronomist_at_IA on Nov 20, 2016, 09:57 PM
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So for those of you who make your own fry mix/breaking mix. Let's hear it. I've been buying Andy's packs & a New Orleans season fish fry breaking. I want to start making my own and want a similar flavor to what I was getting when breeding with The one's I've showed.
Looking at the limited label on them it looks like corn meal/starch salt, red pepper, paprika, and some other stuff........ anyone got something close
(http://i132.photobucket.com/albums/q1/agronomist_at_IA/5E9D897A-3241-46F0-B3DC-28997F41538A_zpscvssmaiz.jpg)
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A very tasty fry coating can be had with 1/3 cup of flour, 2/3 cup of white or yellow corn meal and two tablespoons of Zatarain's Creole Seasoning.
Shake it in a STRONG bag to mix, drop in a fillet or two, seal the bag, a couple of shakes, then into your oil of choice, heated to 375*, until golden. ;)2
If your fillets are too dry ~ dip them in beaten egg. YUM !!!
(https://d1doqjmisr497k.cloudfront.net/~/media/Zatarains/Products/Spices-and-Seasonings/475x257/Product-CreoleSeasoning-475x257.ashx?vd=20150514T150857Z&hash=45DA84E9A544A3C3E3F673DE621355C43BF57A7B)
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This is my basic breading recipe and I don't really measure I just eyeball it but i will try to put amounts to it.
1 cup flour
1/2 cup corn meal
1/2 teaspoon sea salt
1/2 teaspoon black pepper or less to taste
1 teaspoon Beau Monde
Like I say I usually begin with a cup of flour and start dumping the rest until it looks right and you can usually find the Beau Monde at Hy-Vee.
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This is my basic breading recipe and I don't really measure I just eyeball it but i will try to put amounts to it.
1 cup flour
1/2 cup corn meal
1/2 teaspoon sea salt
1/2 teaspoon black pepper or less to taste
1 teaspoon Beau Monde
Like I say I usually begin with a cup of flour and start dumping the rest until it looks right and you can usually find the Beau Monde at Hy-Vee.
This is kinda what I was thinking of doing......Sometimes the simple stuff is all you need. What's beau Monde?
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Define Beau monde: https://en.wikipedia.org/wiki/Beau_monde_seasoning (https://en.wikipedia.org/wiki/Beau_monde_seasoning)
Spice Islands has it ready mixed. ;)2
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Soak the fishing in buttermilk.
Flour with Krustez complete pancake mix.
Season with season salt and old bay seasoning.
Fry, salt with sea salt the when out of the oil.
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You guys are flat killing me. I've got some frozen suckers in the basement I'm going to have to get out just so I can try some of these recipes. Might have to sacrifice the wife's goldfish. I always try to incorporate some Panko breadcrumbs in the final top coat.
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This is Beau Monde. It is a thing I picked up from my summers on lake Miltona and the fish frys we had there.
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(http://i125.photobucket.com/albums/p51/mshoenhair/IMG_20161121_082612_zpskaorvjhg.jpg) (http://s125.photobucket.com/user/mshoenhair/media/IMG_20161121_082612_zpskaorvjhg.jpg.html)
Dang photo bucket got me the first time around....
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Add smashed up Ritz Crackers to those recipes and your good to go.. ;)
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I am usually just a flour, salt and pepper guy most times because I like to pan fry my fillets, But when I have picky eaters who come over they don't like fish so I trick them into eating chicken fish strips and instead of flour breading I use cheese it crackers instead. Picky eaters love em because there chicken fish strips.
Try it
Ingredients
1 cup flour (for dusting)
6 eggs
1/2 cup milk
1 16 ounce box Cheez-It® Crackers
1-2 lbs. walleye fillets cubed or chunked
salt and lemon to taste
(http://images.cabelas.com/is/image/Cabelas/cheezit?hei=380&wid=380)
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i've never met anyone i've had to trick into eating walleye!
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i've never met anyone i've had to trick into eating walleye!
Your lucky because my two nephews are terrible with trying food they have not tried. They could live of Mac n cheese and hot dogs.
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i've never met anyone i've had to trick into eating walleye!
X2 if they didn't like it......more for me 😀
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Not homemade but this is my favorite fish breading mix.
http://store.slapyamama.com/collections/cajun-fish-fry
(http://cdn.shopify.com/s/files/1/0841/6711/products/sym_fishfry2_1024x1024.png?v=1443714363)
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1 tsp of onion power 1 tsp of garlic powder 2 to 3 cups of Italian bread crumbs the pregreso they come in a can mix in a bag like shake it up take eggs LIke 1-2 eggs beaten up yok and all dip fillet in egg then throw in bread Crumbs and seasonING mix.. goes good on out walleye fillets and perch to.. peanut oIL and vegetable oil pan fried we got a huge deep fried and fry tons of fish when we cook it up along with onion rings, cheese sticks ,if your a gardener we even stuff peppers habs with cream cheese and deep fry them.. so if you have some that are frozen there you go.. you can substitute other breading mixes into the seasoning mix like Panko and or corn meal and flour this is instead of bread crumbs ..
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Hooter's wing breading makes a good fish breading.
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Keebler Club Crackers and a packet of dry Ranch dressing mix in the food processor, season to taste. The ranch gives alot of good flavor but does NOT taste like you are dipping it in dressing.
J-
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Here's what I use. And Sparky is me...... ;D
Sparky’s Fish Fry Dry Dust
Ingredients:
• 1 cup flour
• 3 tsp lemon pepper
• 1 tsp seasoned salt (Lawry’s or Season-All are OK)
• 1 tsp cayenne pepper
• 1 tsp fine black pepper
• ½ tsp garlic powder
• ½ tsp Old Bay (added 03/07/13 with rice flour instead of wheat)
• 1 small can evaporated milk
• Some kind of oil for frying
Notes: Used a flour blend of ½ corn, ¼ rice and ¼ bean flour on 05/10/13 as a gluten free option.
Makes enough to coat a good 2-3 pounds of fish.
Directions:
Combine the first six ingredients. I like to put everything but the flour in a blender or spice grinder and spin it up good first. Then add the flour and spin it up again.
Pat the fillets dry and dip in the evaporated milk. They don’t have to soak but it won’t hurt ‘em either. Let ‘em drip off just a bit and get ‘em in the flour, covering them thoroughly.
Lay the dusted fillets on a wax paper covered pan or sheet and place in the refrigerator for 20-30 minutes. This allows the dust to form a bit of a crust so it sticks well during frying.
Heat your oil over medium-high heat. I use an electric fry pan set on 360°. When the oil is just about smoking that’s about right. You can use vegetable oil or butter (lower smoke point) or bacon grease (yum!) or a combination of veggie oil to raise the smoke point for hotter oil and some of the others for extra flavor.
Add fillets, I usually place the rib cage side down first. Fry until golden brown, flip and repeat. Don’t crowd your pan for best results.
Finished fillets can be placed on a warm platter in a 180 - 200° oven until ready to serve. They are best right out of the pan though…
Enjoy!