Beer Batter recipe?

[esshup]

Does anybody have a good recipe?

Or for anything else to dip fish in before deep frying?

I have some friends coming over Friday and we're going to take some Yellow Perch out of the pond for dinner.

[nfalls116]

Zattarans fish-fri...
MmmmMmm yum
Just not to big on beer batter.
Kentucky Kernel is pretty tasty too.

[ukwil]

We go home made. Equal parts flour and corn meal. For seasoning we had homemade Paula Deen house seasoning or Tony Cachre creole seasoning.

[duff]

I like to double dip my fillets, dredge in batter just described dunk in egg wash then another round of batter, or buy a box from the store. Followed by hot oil.

Lake perch...YUM! My very favorite. Spent 2 years catching those guys on lake michigan doing fisheries research for ball state and idnr. Lets just say the broke college kids are very well that summer. We were the bubba gump of the perch. Fried, broiled, pickled, cold, gunbo, soup, spicy, lemony.....I almost got tired of eating them by the 3rd month!

[steiny]

I'm not a fan of wet batters, prefer dry.
My go to is equal parts Italian bread crumbs and flour, then add some garlic powder, seasoned salt and black pepper.
Throw thawed, damp fillets in this mix and shake them up to bread, then shake the loose breading off and drop in hot oil.

[esshup]

Aug 18, 2015 7:27:13 GMT -5 steiny said:

I'm not a fan of wet batters, prefer dry.
My go to is equal parts Italian bread crumbs and flour, then add some garlic powder, seasoned salt and black pepper.
Throw thawed, damp fillets in this mix and shake them up to bread, then shake the loose breading off and drop in hot oil.

steiny, this sounds good, but since the fillets will be fresh (maybe 60 yds from the pond to the cooker, and cooked within an hour of being caught) I'll egg wash dip them first. I might add 1/4 corn meal to the Italian bread crumbs and flour mix.

[steiny]

Can't beat freshly caught and cooked fish. Always a little better than frozen.
Egg wash is strictly a personal preference thing. It makes more breading stick to the fish giving it a thicker outside crust. I wouldn't turn it down, just not how I do them anymore.

Enjoy !

[nfalls116]

I use the zatarains fish Fri and coat the fillets or nuggets then I press it into them and toss em around again and this gives a pretty good thick coating

[esshup]

steiny:

We caught and cooked Yellow Perch and Bluegills last night. I forgot to add the cornmeal. The recipe was pretty durn good. Thanks. I did egg wash dip them as they were pretty dry.

[10point]

I pretty much do all my fish like this and people love it. The owner of the resort we go to in Canada wanted to try some this year because someone else in the camp that we gave fish to told him it was the best fish he had ever had. I use shore lunch batter from Menards. You can also get it at Gander Mtn but as expected its cheaper at Menards. I buy both cajun and regular. This year I started mixing them together half and half. I dip the fish and egg and milk and then coat with the batter. I also always use peanut oil. I know it's expensive but I use it several times. I have found walmart to be the cheapest.

[esshup]

I typically use Uncle Al's and mix it like you do, 1/2 regular and 1/2 Cajun. I use it dry, and throw in some more powdered garlic. I wanted to try something different, and steiny's recipe fit the bill perfectly. One person didn't like any hotness at all, and I think even 1/2 Cajun would have been too hot for her.

I'll use Uncle Al's like I put above, on deer butterfly backstraps, and sauté them in olive oil. Just until the centers are a dark pink, then remove from the pan.

Uncle Al's is really local, <8 miles away.