Please share a recipe for a basic fish breading that is a light coating. For walleyes, panfish and the occasional snaker. Maybe cod in the deep fryer at home. The shore lunch stuff is too thick and has too much artificial taste. Something simple that doesn't dominate the taste. Thanks a million!
I may as well ask what most of you guys use for oil. I've grown fond of using bacon grease at times. Have been using canola oil or vegetable oil otherwise.

Put a really thin coat of brown rice flour on damp fillets (just water), and lay the fish in the pan with a really thin coat of oil. Get the pan hot enough to brown/toast the flour. Sprinkle with a tiny bit of popcorn salt. The brown rice flour gives you just a bit of texture, without disguising the fish flavor. Canola oil won't overwhelm the fish flavor as much as olive oil or butter, and I think has a higher smoke point. But, I just use whatever oil is in the cupboard, which is usually olive oil.

You can coat, cook, and eat out of the frying pan. Then just wipe the pan down with a paper towel when done. No dishes or mess.

Bill, I use saltine crackers. Put them in a food processor until very fine. I always pat dry my wet filets before breading. I do not like heavy breading and I like the taste of fish. Very inexpensive. I fried some gills up at the Rockford wingding and they were pretty tasty. Peanut oil is my choice. I strain it thru cheese cloth and it lasts for alot of fish frys.

I use a mix of sweet sorghum flour with cornmeal for a little crunch plus salt, pepper and tarragon. I fry with either ghee (butter with the milk solids removed - never goes rancid) or grape seed oil which cooks very hot, great for searing as well. And, yes, remember to dry off the fillets before rolling them in the breading.

Anyone ever tried crushed up Ritz crackers? I have heard about it and it sounds interesting.

One of my groups favorites is a very simple coating. I use is by request 90% of the time. Everything is prepackaged in a quart (egg) and Gallon (flour) "zip locks" at home, so all I have to do is unroll and open the bag, add water to the eggs, and they are ready to use. I put filet(s) (number depends on size) in the first bag using an egg wash from 2 rehydrated eggs (Ova-Easy). I then transfer them to the second bag with a pre-mixed spiced flour with 1 C flour, 1 T garlic powder, 1 t onion powder, 1/2 t of cayenne pepper. Shake filet in flour bag, remove and fry. Salt after frying. I also have a other mixes with lemon-pepper spice, 1/2 C of corn meal, or 1/2 C pancake mix depending on mood (add any seasoning to your taste).
That's it. Each bag mix is good for about 4 nice size filets.

I use plain cornflake crumbs.

My father in law would crush Saltine crackers. He would dip the filet in egg and then put the wet filet in the crushed crackers.

Going to try neutroner this evening. Need some saltines to try that method. As far as sorghum and brown rice flour, I don't even know what that is so those two are out for now. Thanks guys.

quote spottedowl: "...As far as sorghum and brown rice flour, I don't even know what that is so those two are out for now.

Just varieties of a coarse ground flour - like cornmeal. Same concept as the crackers I think, you rely on the coarseness of the coating to give the fish some crunch instead of having to have a thick messy batter.

I like the cracker idea - I suppose you could experiment with any cracker. Do you have to always dip the fish in egg? Would the Ova Easy crystals work for that, or would you need real egg? I might try the cracker crumbs and Ova easy next time I catch fish at home.

On that note - the Ova Easy web site gives you free shipping on the small size packets.

I have seven packs to eat, six walleyes. And can get gill meat any time with ease. I want to eat what I've got first, before it gets burned, so just want a good simple breading to use. Bbqed a batch. Need more seasoning next time. Kind of on a health, exercise kick. Fruits, veggies and protein.

Since I don't like fish batter, I don't use it. Just season fish with whatever spices you like. I use Cajun blackened, lemon & herb, and Italian. For blackened fish, use a high temp oil, olive or canola, and the skillet should be smoking hot before fillets hit it. I also use a 50/50 blend of squeeze butter and canola oil for bronzed fish.

About 7 parts corn flour, not cornmeal, to 3 parts wheat flour and a 12 oz beer. Pat dry the filets the. Drop in a bag with mixed beer and flour. I always use peanut oil. Harder to burn the oil over the fire grate.

My Favorite believe it or not is just plain flour with some salt and pepper. I like it because its light and keeps from being too oily.

I like 1 part cornmeal, 1 part corn starch, 1 part dried breadcrumbs with salt, pepper, and paprika for a perfect color.

I've done Rainbow Trout with brown sugar and lemon pepper, wrapped in tinfoil and boiled, or grilled over a fire. Picked this up in New Zealand, quite good, but haven't tried it on other kinds of fish, yet...

instant potato flakes are very good, i season with salt/lawry's pepper garlic powder. ritz carckers are good also. when using saltines dont add any extra salt till you taste.

quote lindylair: "Anyone ever tried crushed up Ritz crackers? I have heard about it and it sounds interesting."

Yes they are excellent on crappies and bluegills.

quote spottedowl: "I have seven packs to eat, six walleyes. And can get gill meat any time with ease. I want to eat what I've got first, before it gets burned, so just want a good simple breading to use. Bbqed a batch. Need more seasoning next time. Kind of on a health, exercise kick. Fruits, veggies and protein. "

Italian breadcrumbs, put a damp fillet in a ziplock bag and shake it up, fry with canola or olive oil, yum !

Dredge in Flour
Dunk in egg/milk wash (use powder versions of each for camping).
Roll in Panko bread crumbs.

Doesn't get any better for a natural flavor and light breading.
Deep frying and draining the fish well is lighter than pan frying (which seems to soak up the oil more).

Your flavor will come in the sauces you use.
Our favorite is Mayo mixed with Sriracha sauce.

A few other tips:
We make our fillets into 3" chunks, rather than full fillets, and ALWAYS remove the middle lateral line (where most of the "fishy" flavor and pin bones are).
These are easier to fry, bone free, and easier to eat by hand.

Yea, I hate shore lunch--lots of chemicals in it--once you have good breading you will realize what you missed out on eating the box breadings.

I make my own.

2 parts Panko bread crumbs or similar, 1 part flour, a little corn starch mixed in makes it crispy. I add a little ground sea salt and Emerils original essence for flavor but you don't need that. ALso could just use the bread crumbs o

Soak Fillets in eggs or egg/milk mixture, drop in breading, then fry. If you liek more breading put back into the egg mixture and dip in breading again before frying.

The other key to good fried fish is high heat on the oil. anythign below 350 will be soft and soggy--with 400 degrees my preferred temp.

T

Tried neutroner's recipe for lunch with a pack of gills. I forgot the egg dip and left the fillets out all night In the sink. I was draining them and forgot. Still real good. A little too oniony perhaps. Nice and light. I'm going to tweak the flour with spices till I get something I like a lot. And try the Italian bread crumbs and the cracker ideas.
. Anything more exotic than that is probably not happening right now. Probably just going to do flour with salt and pepper and cayenne next round. Thanks a million guys.

Looks great!

Okay, here is what mine looks like with tomatoes and frisee` lettuce on a pretzel bun. I'm hungry.

I didn't know what you were talking about till I clicked on the picture.
Fish sandwich! That looks tasty.
Yes, we need to take fish eating to it's best. Very nice. I'm inspired!
I have an idea I'm going to try. Any good recipes are welcome of course. Please share.
Light, with regular ingredients. Not beer batter or too much flavor added.