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Post by petev on Feb 20, 2009 12:59:38 GMT -5
There's been a lot of talk on the forum about frying perch in batter, etc., since alot of us are doing some ice fishing. I made some batter a couple of days ago for perch, that was essentially pancake batter with some salt and pepper thrown in. It was Okay, but if anyone out there has a favorite batter recipe that they would like to share please feel free.
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Post by ozark on Feb 20, 2009 20:09:32 GMT -5
Here in the south fish are usually breaded with a mixtue of cornmeal, flower and dipped in beat up eggs before coating. It is fine but I really like the batter used by Long John Silvers. I would bet that one is a secret.
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Post by rossman40 on Feb 23, 2009 14:56:27 GMT -5
The batter at Long John Silvers is a tempura type of batter. If you do a search on "tempura batter" there are some pretty good ones on the net. My favorite store bought batters are Andy's, they make a fish and chicken with a spicy in both and a tempura mix but I have never seen the tempura mix in stores. www.andysseasoning.com/pages/fish.htmlThere is also Sylvia's which is a family favorite. www.sylviassoulfood.com/FriedChicken.htmlWalmart carries the Andy's fish batter mix but doesn't always carry the chicken which I get at Krogers. Sometimes you will see the Sylvia's at Walmart but I usually get it at another store. |
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Post by petev on Feb 23, 2009 21:03:58 GMT -5
Thank you for leading me in the right direction, Rossman. Most of the tempura recipes on the web were remarkably similar, and generally had the following ingredients:
3/4 c. cornmeal
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs (or just whites)
1/2 c. water
Some substituted cornstarch for cornmeal. I guess the surprise ingredient to me was baking powder. Thanks for your help r.m.
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Post by rossman40 on Feb 25, 2009 9:43:51 GMT -5
This is one I have used on shrimp,
* 3/4 cup flour
* 2 tablespoons cornstarch
* 1/4 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup water
Of course all the fun is trying different ones and then modifying.
Around the house the all time favorite is country fried backstrap using Andy's hot-n-spicy chicken batter (double dipped) and served with a pepper gravy along with steak fries.
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Post by youp50 on Feb 25, 2009 21:01:19 GMT -5
I like Zatarans and Shore Lunch. 50:50 mix.
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