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Fish Fry

Discussion in 'Hunting, Fishing & Camping' started by Sixgun357, May 26, 2002.

  1. Sixgun357

    Sixgun357

    65
    0
    Dec 14, 2000
    Detroit Area
    well its the Memorial Day weekend and that means summer time fun is just around the cornor, Sitting here thinking about my 2 two week fishing trip up north in Canada schedualed for August. I wondering if anyone had any good recipes fish fry batter or breading. Please pass em on.
     
  2. switch625

    switch625 S. S. Squirrel

    1,826
    15
    Jul 27, 2001
    Tx
    if you have a kroger pick up some fish fry. can't remember the brand name but it's in blue and red bags, semi see through. one is spicy and the other is plain. i mix 1 to 1 as the spicy is a bit much. roll in milk or egg then the mix and deep fry. dang my mouth is watering.;f add some hush puppies, fries and cole slaw. don't forget the beer. oh yeah! i may just be a redneck though.;f
     


  3. paynter2

    paynter2 It ain't over Millennium Member

    5,775
    441
    Apr 25, 1999
    upper mid-west
    I like 'Shore Lunch' brand. Wash the fish and pat them dry. Coat using a zip lock bag. Fry in about 1/2 inch of oil (deep fry). Keep the heat high enough to fry quickly, but not hot enough to burn.

    One trick I use that seems to work really well is to cut the walleye fillets into strips like chicken strips. Then, coat and fry. They fry up quicker and all the pieces fry in the same abount of time. Good luck fishing.

    P.S. Where are you going in Canada?
     
  4. TriggerTripper

    TriggerTripper

    67
    0
    Feb 7, 2002
    USA
    I like to fry 'em up with the breading technique using crushed Keebler Townhouse crackers for the breading, works great for trout, walley, and bass. For croppie I like to bread them with crushed corn flakes. mix a small amout of milk into a bowl with a couple of eggs, (it should be sticky,and not to runny), dip the fillets into that, then shove them into the cracker crumbs. The secret is to cook them hot,and just for a few seconds (30?)on each side, a few of the cracker crumbs should be blackened....wash it down with the beverage of your own choosing...good luck!
     
  5. switch625

    switch625 S. S. Squirrel

    1,826
    15
    Jul 27, 2001
    Tx
  6. Glock You!

    Glock You!

    19
    0
    Mar 17, 2002
    Midwest
    Shorelunch is good but if you like it spicy try Uncle Buck's hot n' spicy batter available thru Bass Pro Shops or your local grocery. I also recently tried Bill Dance Fish Fry in spicy and it is very good!
     
  7. Ryobi

    Ryobi SummertimeRules

    2,175
    2
    May 10, 2002
    Dip 'em in buttermilk, then in cornmeal with a little salt and pepper. Fry in peanut oil. Done.
     
  8. 3MartiniLunch

    3MartiniLunch Vegan Slayer

    99
    0
    Jan 21, 2001
    Baltimore
    I've found that flavor is better if you shake any spices on the fish BEFORE rolling them in flour. Spicing the flour can get pretty wasteful if you're making alot of fish and actually want to taste the spices. JMHO.
     
  9. Sixgun357

    Sixgun357

    65
    0
    Dec 14, 2000
    Detroit Area
    I tried the Uncle Bucks and that stuff is hot, even the Mild stuff. I knew there was one with crackers and Im glad I figured out which one they were.
     
  10. Glock You!

    Glock You!

    19
    0
    Mar 17, 2002
    Midwest
    No pain no gain!!;6 ;6 ;6
     
  11. TriggerTripper

    TriggerTripper

    67
    0
    Feb 7, 2002
    USA
    What I mean is to cook them at high temperature, the filletes should give a sizzle sound and put out a little smoke when they hit the pan, cook them for only a few seconds on each side. If your using a stove the medium high setting works about right. I realize that may not be a good answer, but I'm not that great of a cook...the recipes good though, give it a try!
     
  12. switch625

    switch625 S. S. Squirrel

    1,826
    15
    Jul 27, 2001
    Tx
  13. mikescooling

    mikescooling

    165
    0
    Jun 4, 2002
    ouuu ouuuu
    get this, flower and water are u wit me mix with a spoon leaving bumps this should have pan cake batter constancy just thicker than coating a spoon. I like salt and pepper high bulk garlic and other savory spices you choose only season fish.
    not flower or water you're keeping the spices form burning under the batter by only seasoning fish. drop fish in oil make the fish floats so have at least 2 inches of oil. 375 to 400 F
    mix water flower
    spice fish common sense ,,not a lot
    fry floating in oil
    I have don over a hundred pounds doing this everybody went nuts
    did I say i was don huh did I!!!
    you need white sous witch is= Mao and sweet relish
    red saus= ketchup, Tabasco, ginger, horseradish
    keg of beer
    oilbarrel cut in half for cooking corn you know 130 at a time Just kidding
    hop this helps ;c ;c ;c ;) ;a