Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Fish breading
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ChasenRahl |
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Chicagored |
quote adludwig: "quote HammerII: "Being from Southern Maryland it occured to me that some of you might be missing this magic dust to add to camp foods ditto to the ditto. Just add some to flour, coat both sides of the fish and cook. sometimes I'll mix in some corn meal too. |
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CrookedPaddler1 |
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Wally13 |
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Zwater |
Wally13: "Thanks for the complete fish breading recipe. I can’t wait to give it a try. Ummm." Your welcome. I can tell by one of your album photos, you know how to cook fish in a pan. Hot oil half way up a fillet:) When you try it, report back. I promise you won't be disappointed. |
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Jackfish |
OBX2Kayak: "If you are from North Carolina, you know House Autry. " House Awtry is what we use, but we use their Medium Hot Breader and standard Shorelunch (that can be purchased anywhere) in a 50/50 mixture. The medium hot breader is a very fine breading that doesn't cake on the fillets and adds all the spices (and then some). The Shorelunch tones everything down to a very flavorful fish fry. Not too hot and not bland either. We really like it. |
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schweady |
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neutroner |
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huntfun2 |
Zwater: "This might sound weird, but coat the fillets in mustard, wipe the excess off, then coat in half cajun and half original shore lunch. Can't taste the mustard, but adds a great flavor and crunch. Heard about this from an old neighbor at my cabin. It's terrific!!" We have started doing this with Franks Red Hot Sauce. Awesome, really does something to the breading when it fries up and makes it much more crispy. |
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HammerII |
MY down and dirty breading mix that was confessed in trade for a spare reddish fishing lure (he didn’t have one and the fish weren’t hitting anything else that afternoon) 2 cups bisquit mix. 1 cup corn meal 4 tablespoons of self-rising flour 1 teaspoon garlic powder 1 teaspoon Spanish paprika 1 teaspoon salt 1 tablespoon dried thyme 1 tablespoon dried chives 1 tablespoon dried parsley 1 teaspoon coarse ground pepper Here’s the big secret add a cup of finely ground Ritz crackers. Over the years I’ve added other stuff from lemon pepper to ground chili’s. I’ve used this for fish, soft crabs and oysters with great success. Feel free to steal/use/change however you feel the need |
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yogi59weedr |
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HammerII |
magic food dust |
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adludwig |
quote HammerII: "Being from Southern Maryland it occured to me that some of you might be missing this magic dust to add to camp foods A friend brought this on a trip a few years ago and now we can't go without! That stuff is amazing! |
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shock |
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dicecupmaker |
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Georgiaboy |
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OBX2Kayak |
(Too bad they don't make something for Lutefisk) |
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yogi59weedr |
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dentondoc |
dd |
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mpeebles |
Zwater: "Shorelunch has Original, Cajun and Italian seasoned fish batter. I mix half Original and half Cajun Shorelunch. All Cajun Shorelunch is too spicy for me. Sounds good. I'm going to give it a try. Any preference to the type of mustard.....brown, yellow, etc? Thanks........Mike |
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oth |
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luft |
My mom used flour seasoned with salt and pepper and that is what I use as well. Just a quick drag of the filet through the dry mix and in the pan it goes. No wet mixture needed to adhere and no gummy breading. Really let's the taste of the fish shine through. |
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Zwater |
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Zwater |
I just dry the fillets with a paper towel, dredge the fillets in a bowl of mustard, wipe off the excess, then put them in a gallon ziploc bag with half Cajun and Original Shorelunch. Shake the bag, and put them in the fish fryer. Delicious! |
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Wally13 |
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Zwater |
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Zwater |
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jcavenagh |
The last time we caught enough fish to eat we used corn meal and old bay. It was quite tasty. |
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Zwater |
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Wally13 |
What kind of Cajun seasoning do you use with your Shorelunch? Do you do an egg wash before you dip fish into your breading ? |
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mpeebles |
I tried your recipe and it turned out really nice. Thanks for the recipe! ......mike |
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Kawnipi1 |
Now if I was in the kitchen might do it a little different with a beer batter to make a light fluffed up crunchy crust. Eat Well |
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foxfireniner |
single coat method: Rinse fillets, toss in breading, let sit until the breading appears wet. Fry till she floats. Toss in breading again. Fry till she floats! double coat method: I like mine crunchy so rinse fillets, toss in breading, let sit until the breading appears wet. Toss in breading again. Fry till she floats! |