To keep from hijacking another thread, I thought that I would start a new one. What is your favorite breader? Do you like a dry coating or a batter? I like a dry coating and my personal favorite is Carolina Breader from Adluh. I buy it from their mill in downtown Columbia and you DO NOT, and I repeat, DO NOT have to add anything. No salt, no pepper (although this is debatable as I love pepper), no anything. My #2 is Adluh Seafood Breader Mix. Again, you don’t have to add anything. Both are available in 1lb. or 25lb. packs. I buy the 25lb. bags and break it down into gallon freezer bags and put it in the freezer.
Ranger Bay 2000
Yamaha F150
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
House-Autry is OK and I’ve used it plenty of times in a pinch because it is readily available, but I promise you that Adluh is much better, at least in my opinion. And besides, House-Autry is a North Carolina product and Adluh is as South Carolina as you can get.
Ranger Bay 2000
Yamaha F150
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
I like salt and pepper with some panko bread crumbs for the better tasting fish.
For a batter I like this recipe:
Beer Batter:
1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups of beer
Mix flour, garlic powder, and black pepper. Use a mixer to combine egg and beer, then add dry mixture to mixer. Place in refrigerator for 20-30 minutes.
This recipe makes a lot of batter, so I usually cut it in half if I’m only cooking a few pieces of fish or whatever. It goes great on chicken and pork too.
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
Both Zatarains and McCormick’s make a breader called “Fish Fry.” I can’t tell a difference but what I like about it is the cornmeal for a little more crispiness. I have added a little cornmeal to House Autry or just plain flour in a pinch. Turned out about the same.
Just finished the one that wildlifesc suggested. It’s by far my favorite and y’all should try it. Soak in buttermilk, shake off and put in a bag of self rising flour with salt and pepper added to coat fillets. Pan fry in a little olive oil and butter. Wow it’s awesome
Here is what I like to do: moisten the fish with Texas Pete (or similar, like Crystal or Bull…not Tabasco) hot sauce. In a separate bowl, mix 2/3 corn meal and 1/3 flour with lots of salt and lots of ground red pepper (Sorry, I don’t measure this but if I had to guess it would be 2c corn meal, 1c flour, 2T salt, 1 or 2T red pepper). You might think this would be pepper-hot, but it really isn’t…just a nice spicy breading.
If you’re lucky enough to be fishing, you’re lucky enough.
You may be correct, and if so, I apologize to House Autry. I know I used it for a while until someone told me it had that in it (which was confirmed on the label for my package). That was a few years ago, so maybe they took it out. Walmart.com still lists MSG as an ingredient:
