what kind of batter do u use for cookin fish?

Discussion in 'The BOC Diner' started by melstangman1967, Mar 28, 2008.

  1. melstangman1967

    melstangman1967 New Member

    Messages:
    166
    State:
    missouri
    do y'all buy or make your own fish batter.
     
  2. MRR

    MRR New Member

    Messages:
    4,947
    State:
    Louisiana,Mo.
    Myself I use Andy's fish batter. They also make it for Chicken and other meats.
     

  3. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    We generally prefer using a cornmeal coating, but some years back, when I was doing a lot of fish fries (frys?) for our church, I cooked a lot of fish with batter. I made a slight modification to my beer batter, which is simply Bisquick and beer; I substituted plain old carbonated water (soda water) for the beer, and it tasted just about the same. By mixing the batter thick, thin, or somewhere in between, I could vary the thickness of the crust on the fish. Be sure to roll the fillet in flour before dipping it in the batter, or the batter won't stick very well.
     
  4. micus

    micus New Member

    Messages:
    524
    State:
    Lake St. L
    Andy's Red is my usual coating.
     
  5. melstangman1967

    melstangman1967 New Member

    Messages:
    166
    State:
    missouri
    nayone make their own batter
     
  6. melstangman1967

    melstangman1967 New Member

    Messages:
    166
    State:
    missouri
    i mix beer with b-b-que tastes bout the anyone ever used just corn meal
     
  7. cathooked

    cathooked New Member

    Messages:
    437
    State:
    north carolina
    yeah try 8 eggs and 1 can of mountain dew,then house of autery seafood breading its the bomb!!!!!!!!!!!!!!
     
  8. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    I just use the old 50/50 mix of cornmeal and flour ,with any seasonings I feel like adding at the time.
     
  9. catfisherman_eky3

    catfisherman_eky3 New Member

    Messages:
    2,296
    State:
    Kentucky
    I usually buy that Bass Pro Shop fishing batter it taste really good
     
  10. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    I use Andy's Red as well. It seems to be the only fish breading that I don't feel compelled to add more seasoning to. It's great just how it is. I think Sheila likes it better when I just use cornmeal, salt and pepper...and maybe a pinch of cajun spice.

    I've never used beer batter on catfish, but I plan to try it soon. If it's greasy, I won't dig it. I usually just like a light crispy crust that doesn't hold much grease.
     
  11. River Outlaw

    River Outlaw New Member

    Messages:
    2,836
    State:
    Topeka, Kansas,
    Harold Ensley's is what i use, 3rd gen as a matter of fact. i was too young to remember what grandma used back then but when i got older to remember it was Harold Ensley.
     
  12. ozzy

    ozzy New Member

    Messages:
    3,936
    State:
    Lost Wages
    I dont use batter myself. I dont like the way it holds oil. JMHO
     
  13. ronlyn239

    ronlyn239 New Member

    Messages:
    270
    State:
    Bartlesvil
    I like Louisiana Fish Fry. It's a cornmeal coating, and it doesn't hold near the grease that batter does.
     
  14. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    I use cornmeal and a little self rising flour, salt and pepper to taste
    Fry to a golden brown
     
  15. willcat

    willcat New Member

    Messages:
    2,463
    State:
    texas
    I use bisquick, or cornmeal, ust depends how thick I want the crust
     
  16. catfish kenny

    catfish kenny New Member

    Messages:
    6,064
    State:
    Iowa
    Ihave used alot of different batters and bass pro uncle bucks is my favorite even though it is a lill expensive .....
     
  17. fishing bum

    fishing bum New Member

    Messages:
    89
    State:
    Victoria Texas
    I like to use mustard with a little tabasco then roll it in cornmeal that has a little seasoning in it and fry to golden brown the pig out.
     
  18. Cheez

    Cheez New Member

    Messages:
    522
    State:
    Trion,GA
    If I am cooking for just Sallie and me I use either Zatarain's Crispy Southern Style or Paul Prudhomme's Breading Magic. My preference is the Paul Prudhomme's. If I am cooking for 50 or more I use Drum Rock Fis-Chic which is pretty much just yellow corn flour with a little seasoning. The first two are just too expensive to use when cooking for a large group. The Drum Rock is what I will be using at the Chattanooga gathering.
     
  19. lawnman61

    lawnman61 New Member

    Messages:
    1,694
    State:
    Fort Worth, Tex
    I have used bisquick for a long time and added beer and eggs and add some fine crumbled crackers and a touch of hot sauce. :wink:
     
  20. Catgirl

    Catgirl New Member

    Messages:
    13,546
    I've tried all kinds of dry coating/breading mixes for fish, and normally just double dip the fillets (let 'em sit a minute in between to kind of absorb the first coat). You can make your own with all sorts of things.....cornmeal, flour, cracker meal, bread crumbs, etc. But, there are some very good packaged mixes, and that's a lot easier.

    I prefer House-Autry Seafood Breader myself. They have several different types (regular, low-sodium, medium spicy, hot and spicy, lemon pepper). The only problem with recommending that particular brand is it's only available in 23 states; all of which are in the SE, mid-atlantic, and NE areas of the US.

    Anyhow, the other evenin' (after reading posts about BATTER on here), I decided to do something a l'il different. I like dipping my chicken and vegetables in buttermilk before coating and frying, so I thought....why not fish? I mixed one egg with about a cup of buttermilk and some black pepper, whisking well. Dipped each fillet in dry breader, then the buttermilk mix, then again in the dry breader; making sure they were well coated.

    They turned out great! Very light batter, extremely crispy, and not greasy.