I have been using Louisiana’s “Seasoned Seafood Breader” for a while now. It’s got a spicy flavor and makes a crunchy batter like a cornmeal batter that your grandpa made. It’s a heck of a lot cheaper than House Autry which I also like. I buy it at Academy Sports in a gallon container for $10. That’s like $50 worth of House Autry.
Bread the first layer, packed on fairly tight, with flour seasoned with garlic and onion powder.
Quick dip in a milk/egg mix, and then quickly pack with cracker crumbs or bread crumbs (crushed Ritz work awesome). Pack it on fairly stout, use enough pressure that you’re about to crush the fillet. Really gets it on there firm.
Fry until crispy brown, and as soon as you remove it from the grease, season with Zatarain’s Creole or Tony Chachere’s Creole. Or Old Bay.
Moral judgment under girds the entire structure of laws and is necessary for the rational structure of any significant statute. The idea that our laws can stand independent of moral foundation is senseless.----- Albert Mohler.
I have tried this as well, it is like “old school”.
Have tried most of the others as well, just plain hungry now!!!
quote:Originally posted by brianh
I have been using Louisiana’s “Seasoned Seafood Breader” for a while now. It’s got a spicy flavor and makes a crunchy batter like a cornmeal batter that your grandpa made. It’s a heck of a lot cheaper than House Autry which I also like. I buy it at Academy Sports in a gallon container for $10. That’s like $50 worth of House Autry.