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Jackfish
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quote PINETREE: "I think the shore lunch mixes are good quality and good enough as is, or a good starter to spice it up with additions."
We've always found the standard shorelunch breaders to be somewhat bland and needing some spices to increase the flavor to our liking. That's when we found the House Awtry breader above. Your mileage may vary.
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lundojam
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what PINETREE said: shore lunch cornbread recipe.
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bjager
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that Cajun shore lunch is my favorite.
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PINETREE
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We use a shore lunch corn meal style which puts a nice crunchy coating on.
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coolrade
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Try harold ensley breading mix.
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nofish
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I like Shore Lunch brand mix with some extra Panko breading. The Panko adds more a little extra cripness to it.
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PINETREE
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I have really got to like the cornmeal Shorelunch this last year.
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Warty
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I like to mix up my own concoction using a box of Frying Magic as a base, wit a half sleeve of saltines crushed up to it. I spice it up with a variety of seasonings: garlic powder, Lawry's, onion powder, lemon pepper and whatever else is around.
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Bonvicken
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Andy's
Andys Red Fish Breading
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izzy
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I have used Andy's as well. Not bad. Shore Lunch makes a Cajun breading that my boys like.
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TeamTuna06
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+1 on the Shore Lunch...also a big fan of good ol cornmeal.
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blutofish1
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Saltine crackers. Very tasty and very cheap.
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Jackfish
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We use Shorelunch brand breader, but we mix it with Medium Hot Breader from House Awtry Mills. A friend of mine introduced me to it and it's a bit hot by itself, but mixed 50/50 with Shorelunch, I think it's perfect.
Just put the two breaders in a shaker bag, coat the fish, then fry them in a pan with maybe a 1/2" of oil. The breader isn't thick and crusty. It's light and tasty. The Medium Hot Breader provides all the spices so nothing more is needed, at least for us.
Medium Hot Breader
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PINETREE
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I think the shore lunch mixes are good quality and good enough as is, or a good starter to spice it up with additions.
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PINETREE
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I have used the original Shore lunch product,and I like it very much,but it is time to try something new. What is your favorite? I use to like the catfish shore lunch,but our local store does not handle it anymore.
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butthead
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The last 2 years I have taken potato pancake mix mixed at home with powdered milk, egg, and onion flakes. Makes great pancakes, but doubles very well as a dry fish coating. Might try it as a batter this year.
butthead
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shock
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if you like the shorelunch and a little spice, mix original with cajun 1:1. instant potato spunds and crushed ritz are good too.
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Venuti
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Bob's Instant potato flakes and Slap Yo Mama cajun seasoning. No egg or milk.
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BRic
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Drakes is great and not too heavy/thick. Don's Chuck Wagon is also great but heavy/thick.
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Oakman
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I do either Shorelunch original or sometimes Cornmeal. If I want variety I throw in some Italian Seasoning. The family likes it...
Andy
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PINETREE
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Tried the Cajun shore lunch and it was Okay,just not into that stuff. Do like Shore lunch corn meal,it puts a nice crunchy coating on the fish. The original is good too.
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24kGold
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Shore Lunch Beer Batter is great. Just take along a plastic bottle of beer. It's a great batter for Walleye.
Terry
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LazyLefty
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I like house autry medium/hot. It makes for a very thin coating on the fish. I just drop fillets into ziploc baggy of dry mix. I also use it for fried chicken on the rare occasion I actually fry chicken.
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campcook184
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quote Bonvicken: "Andy's
Andys Red Fish Breading "
I have used this on fish, homemade pork tenderloins, and homemade chicken strips.. as well as fried chicken legs and wings, It is well liked around here..
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timatkn
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Make my own, I am really picky about fish though and haven't found any commercial breadings I like or I read the label and don't recognize half the ingedients. Also a lot of commercial breadings have MSG which drives my BP up and gives me a headache.
1 part Panko bread crumbs
1 part flour
Corstarch 1 table spoon, makes your breading crunchy
Seasoning: garlic salt and Emerils BAMM! fish seasoning to taste.
Dip fish in milk/egg then batter. Repeat if you like more breading or make it half dry the oher half beer batter.
T
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