28 minutes ago, slonezp said:

Nothing. I use a Louisiana spicy breading. No sauce.

 

You need to try Zatarain's fish, shrimp, & chicken breading mixs

 

https://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes

7 hours ago, Catt said:

 

You need to try Zatarain's fish, shrimp, & chicken breading mixs

 

https://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes

I get Zatarans when I can find it otherwise I get this brand https://louisianafishfry.com/

1 hour ago, slonezp said:

I get Zatarans when I can find it otherwise I get this brand https://louisianafishfry.com/

 

You can order online ?

I mix flour in a bowl with garlic , old bay, and a little salt. Put in the fish, put the top on and shake.

Ready for frying!

 

make these ahead of time, homemade tartar sauce, eastern style slaw and then fire up the cooker.

 

On 12/14/2020 at 5:20 AM, J Francho said:

Homemade tarter sauce: mayo, dill relish, dill weed, onion and garlic powder, touch of red pepper powder.

now do not forget the Capers!

and one can try this.  hot oven first.  dip the fillets in oil (not olive) and then coat fish in bread crumbs.  place on a sheet pan and bake in the hot oven.  till done  "Fish English style"

I like capers. Another yummy idea!

Butter and sprinkle some parmesan cheese on top while it's hot

2 minutes ago, Fishnski48 said:

Butter and sprinkle some parmesan cheese on top while it's hot

Yeah, I cook my walleye as a Parmesan bake. So good.

For whatever reason it keeps hiding my post.

....

On 12/14/2020 at 9:56 PM, Catt said:

 

You need to try Zatarain's fish, shrimp, & chicken breading mixs

 

https://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes

When I first learned to make my own fish fry, I would make my own beer batter. This recipe is fantastic and sometimes I experiment with my own seasoning and various forms of beer. My favorites have been mildly hoppy pale ales and Stone's Arrogant wretched ale. This comes out quite excellent.

 

So fast forward a bit. I bought a few things of Louisiana fish fry mix to take camping. My fiancée saw that and when she was shopping at BJs she bought a 5lb jar of Zatarains seasoned fish fry mix (yellow label) and I gotta say that stuff is really good. It's world's ahead of the Louisiana fish fry mix. I've used it on cod, haddock, catfish, shrimp and scallops.

One other fish fry recipe worth noting is with catfish. Take your catfish and a wing sauce of your liking - Melinda's Habanero wing sauce (white jar). Stick it in a freezer bag with the catfish for a couple of hours. Then throw the catfish in bread and fry. Absolutely delicious!

 

As far as fish fry condiments, I will either use tartar sauce or a Louisiana style hot sauce with a little less vinegar and more peppers. Moore's Habanero hot sauce is absolutely perfect in this regards. A local store used to sell it, but they never restock their shelves but it's worth ordering online. Just the right amount of heat - that said I used to eat challenge food like it's going out of style.

50% tartar sauce and 50% ketchup mix or malt vinegar 

Not fried but

 

Rub Mayo using a brush on fillet

salt

Lemon pepper seasoning 

broil on medium heat

Top with fresh Parmesan (not that saw dust garbage) just before fish is done 

 

mix Mayo, lemon or lime. And capers for a sauce.

 

 

Fresh mixed tartar sauce and squeezed lemon. And a side of home made fries. But I really only eat fish as a sandwich. It is always fried fish, a squeeze of fresh lemon, a slice or two of American cheese that sat at room temperature and a tablespoon or so of tartar sauce on a martins potato hamburger bun. Saltwater fish only.