Quinte Fishing

I like to pat fillets with paper towel to dry. Then roll fillets in batter and drop in hot oil. Do not batter fish untill oil is just about hot enough to cook with. The batter will get slimy if the fish sit around and then doesnt turn out as good. For batter I mix flour and corn meal [3 parts flour to 1 part corn meal], a bit of corn starch [to help brown], celery salt, garlic powder, onion powder, pepper, lawrys seasoning salt, miss dash, paprika, and chili powder. I do not exact quantities as I just mix and keep smelling till it smells the way I want

believe it or not most times I use salt and pepper and a little garlic powder and fry . yum yum

lol

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The Eyes Have It !!!

I often just use pancake batter and deep fry and make my own home made fish and chips, very tasty

all you flour using guys ,i see the usual suspects,salt,pepper,garlic onion,next time try some dry mustard and cayenne in your mixes,absolutely awesome,use a 3 -1 ratio for milder spicing ,50/50 for the good stuff,also for the more adventurous,try some hot dry mustard and a hot currie!!!mmmmgood!!!Ed-good fishin & good eating!!!!!!!!

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Ed MacKenzie
Chasineyes Charters-owner/operator
http://www.chasineyes.com
email:ed_mackenzie_2009@hotmail.com

Give me a rolling pin and a bag of BBQ Doritos......throw the fish in the eggs.....use the shake n bake style of putting the egg covered fish in a plastic bag and shaking the crushed Doritos...throw it in a frying pan of hot olive oil.....mmmmm Gary

Cut fillets into small stips 3" long 1/2" thick put in an egg mix off salt,pepper,garlic,curry,and 3table spoons of lemon juice , let soak for 3hrs shake once and a while.
As for the dry coating use cracker crums vegatable thins, ritz ,any kind of crackers you like.
Press coating into fish and fry at med. temp in frying pan with just enough butter to stop the fish from sticking and to let the crums soak up. Fry till golden brown. The added lemon juice will take any game taste out of bass you can leave it out for pick's but my kids like it in for all fish. I find it a lot of work and sometimes cheet and use Rocky Matisons beer batter and deep fry but the kids get mad at me.

garlic and butter fishcrisp cuz its easy and just have to put it in a bag but my fav is vegetable thin crackers.. crush the crackers in a zip lock bag then run your fish through an egg wash but fish in zip lock bag shake till fish is coated then fry in pan with oil

Hope you guy's are all wearing your Aprons. Wife says those grease stains can be a real bitch to get out of your flotation suits. LOL

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Fred Fisher....

Fishy Fishy In The Bay, Bite This Line And Make My Day....

HAHAHA,LOL,4SURE!!!!!!

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Ed MacKenzie
Chasineyes Charters-owner/operator
http://www.chasineyes.com
email:ed_mackenzie_2009@hotmail.com

Bread it don't batter it !!!

Toss your fillets in a bag of seasoned AP flour. Seasoned with what? Whatever you like included sea salt/cracked pepper, old bay seasoning, or any cajun/creole. Taste the flour to judge your seasoning. If you cant taste the seasoning at all, you wont taste it after it's cooked.

Shake the excess flour off and plate the fillets. Don't chuck the leftover flour yet.

Beat a few eggs in a bowl, add the better part of a bottle of beer and some sea salt and cracked pepper, then beat it more until frothy.

Mix seasoned breadcrumbs, crushed corn flakes, and some leftover flour in a bowl.

Using a fork, dredge the floured fillets in the egg mix, drip the excess, then dump it in the breading. Press it down forcefully to flatten the fillets a bit and ensure they are coated on both sides.

If your oil is too hot the breading will darken and almost blacken and be sushi in the middle. Turn down the heat so the fillets stay in the heat and cook to golden brown and float up.

Never forget to hit the fillets with a blast of your seasoning as they come out of the hot oil.