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Discussion in 'The BOC Diner' started by melstangman1967, Mar 28, 2008.
do y'all buy or make your own fish batter.
Myself I use Andy's fish batter. They also make it for Chicken and other meats.
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.
Andy's Red is my usual coating.
nayone make their own batter
i mix beer with b-b-que tastes bout the anyone ever used just corn meal
yeah try 8 eggs and 1 can of mountain dew,then house of autery seafood breading its the bomb!!!!!!!!!!!!!!
I just use the old 50/50 mix of cornmeal and flour ,with any seasonings I feel like adding at the time.
I usually buy that Bass Pro Shop fishing batter it taste really good
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.
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.
I dont use batter myself. I dont like the way it holds oil. JMHO
I like Louisiana Fish Fry. It's a cornmeal coating, and it doesn't hold near the grease that batter does.
I use cornmeal and a little self rising flour, salt and pepper to taste
Fry to a golden brown
I use bisquick, or cornmeal, ust depends how thick I want the crust
Ihave used alot of different batters and bass pro uncle bucks is my favorite even though it is a lill expensive .....
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.
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.
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:
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.