fisher Posted June 5, 2007 Report Share Posted June 5, 2007 I have been getting better at fileting fish lately but want to cap it off with a good batter. What I do now is basically add some beer to flour and mix in some salt, pepper and garlic powder. Dip and fry. Doesn;t seem to come out that good. Any suggestions of a better tasting recipe - spicy and non-spicy? Link to comment Share on other sites More sharing options...
Fishnfiend Posted June 5, 2007 Report Share Posted June 5, 2007 PM sent. Link to comment Share on other sites More sharing options...
Gerritt Posted June 5, 2007 Report Share Posted June 5, 2007 http://www.ontariofishing.net/fish-recipes/ Gerritt. Link to comment Share on other sites More sharing options...
gussser Posted June 5, 2007 Report Share Posted June 5, 2007 No batter---try this--Cut fish into chunks about 1"x1"x 1/2" thick. Place in boiling h2o for 10 minutes. Dip in drawn butter or margerine. If you like lobster you'll like this... Called poor mans lobster. Best if you use old bay in h2o. JK Link to comment Share on other sites More sharing options...
fishinfool Posted June 5, 2007 Report Share Posted June 5, 2007 Hey fisher Check out my Beer Batter post in "Horrible Product" thread. Cheers Stan Link to comment Share on other sites More sharing options...
Larry Posted June 5, 2007 Report Share Posted June 5, 2007 This one is one of the best I have tried... 3/4 cup of flour 1/4 cup of corn starch 2-TSP. Baking powder 2-TSP. SALT 1- cup of water If you replace the water with 1 cup of flat beer it makes a nice difference. Also don"t put fish in oil until it reaches 375 degrees. This batter is nice and crispy. LARRY Link to comment Share on other sites More sharing options...
Clampet Posted June 6, 2007 Report Share Posted June 6, 2007 This one is one of the best I have tried...3/4 cup of flour 1/4 cup of corn starch 2-TSP. Baking powder 2-TSP. SALT 1- cup of water If you replace the water with 1 cup of flat beer it makes a nice difference. Also don"t put fish in oil until it reaches 375 degrees. This batter is nice and crispy. LARRY That sounds original, the corn starch and baking powder is a new twist. Link to comment Share on other sites More sharing options...
Stoty Posted June 6, 2007 Report Share Posted June 6, 2007 For a unique tasting batter, take your favorite flavour of potato chips, crush them up really fine, and there ya go! Dip the fish in egg first, then roll in the chips. All Dressed chips are an excellent choice! Link to comment Share on other sites More sharing options...
JustinHoffman Posted June 6, 2007 Report Share Posted June 6, 2007 How about the Fish Crisp "Maple Smoke" - sound like it has a pleasing taste! Link to comment Share on other sites More sharing options...
Clampet Posted June 6, 2007 Report Share Posted June 6, 2007 Get a rolling pin (about $3.00 at the Dollare Store). Use it to roll cereals like Corn Flakes, or whatever, into a fine dust and mix it about 50/50 with flour, and ..Voila! Link to comment Share on other sites More sharing options...
huntervasili Posted June 6, 2007 Report Share Posted June 6, 2007 Use Gerritts batter... I just had some walleye in it tonight and I have used it a bunch... gotta love it! Link to comment Share on other sites More sharing options...
Clampet Posted June 6, 2007 Report Share Posted June 6, 2007 How about the Fish Crisp "Maple Smoke" - sound like it has a pleasing taste! Yeah! I heard it was awesome! Link to comment Share on other sites More sharing options...
fishdawg Posted June 6, 2007 Report Share Posted June 6, 2007 what kind of dollar store charges $3 for anything? LOL i like a mix of potatoe chip crumbs, cornmeal, whole wheat flour & garlic pepper/salt & cayenne after an egg bath Link to comment Share on other sites More sharing options...
Gerritt Posted June 6, 2007 Report Share Posted June 6, 2007 This one is one of the best I have tried...3/4 cup of flour 1/4 cup of corn starch 2-TSP. Baking powder 2-TSP. SALT 1- cup of water If you replace the water with 1 cup of flat beer it makes a nice difference. Also don"t put fish in oil until it reaches 375 degrees. This batter is nice and crispy. LARRY Funny... I posted that recipe 5 years ago here on OFC.... under the link I provided above... I did not copy it from anyone.. it was strictly trial and error. here is the link to the original... http://www.ontariofishing.net/fish-recipes...ittsbatter.html Glad you like MY batter ThirstyStone. please feel free to give credit where credit is due as I put ALOT of work into it Gerritt. Link to comment Share on other sites More sharing options...
Clampet Posted June 6, 2007 Report Share Posted June 6, 2007 Funny... I posted that recipe 5 years ago here on OFC.... under the link I provided above... I did not copy it from anyone.. it was strictly trial and error. here is the link to the original... http://www.ontariofishing.net/fish-recipes...ittsbatter.html Glad you like MY batter ThirstyStone. please feel free to give credit where credit is due as I put ALOT of work into it Gerritt. Ah, ... the power of the Internet. The steali... er sharing of information all over the world. Link to comment Share on other sites More sharing options...
JustinHoffman Posted June 6, 2007 Report Share Posted June 6, 2007 Hey Clamp-it.. Boy, your font is so itsy-bitsy......I almost need a magnifying glass to read the darn print! Good Fishing, Justin Link to comment Share on other sites More sharing options...
Canuck2fan Posted June 6, 2007 Report Share Posted June 6, 2007 (edited) There are already some good sounding recipes here. If your batter you are already making isn't tasting that good for you it might just be because you aren't seasoning the flour heavily enough, think lawry's or emerils seasoning salt. As stated you can make any flour batter "crisper" by adding some corn starch to the flour. One step you didn't mention was dipping the fish in flour first. You always have to dip the fish in flour first before adding any batter or dipping it in the egg/water mixture before rolling in the breading mix to allow the batter stick to the fish better. If you want to cheat and make the batter faster just buy any "complete" pancake mix and just enough beer so that it is the right consistency, it is usually already seasoned enough. If you want to spice this one up to be hot just add some red hot pepper sauce so you have the right amount of tang for you. For the recipe made with crushed up potato chips you can do the same type of preparation by crushing up your favorite type of cracker as well. Seasoned bretons are awesome but you have to watch so you don't burn them.... Edited June 6, 2007 by Canuck2fan Link to comment Share on other sites More sharing options...
knotaclue Posted June 6, 2007 Report Share Posted June 6, 2007 any fishcrisp will do for me Link to comment Share on other sites More sharing options...
fisher Posted June 6, 2007 Author Report Share Posted June 6, 2007 Thanks for all the suggestions and I did not relaize that here was a whole section on Fish recipes...thanks Gerritt. Link to comment Share on other sites More sharing options...
duber Posted June 6, 2007 Report Share Posted June 6, 2007 My batter is 1/3 flour , 1/3 bread crumbs , 1/3 cornmeal , onion salt , garlic salt and pepper.Throw it all in a bag.Take your fillet and dredge it in flour then in to some Franks Redhot then into the bag and into the frying pan.I save the beer to drink with the fish Wes Link to comment Share on other sites More sharing options...
Larry Posted June 7, 2007 Report Share Posted June 7, 2007 YA, Thanks Gerritt that"s a great recipe... Link to comment Share on other sites More sharing options...
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