I'm a big fan of bringing some gills home for dinner, and judging by some of the photos and discussions I've seen on this site, it seems many of you are as well. Nothing beats a nice fillet right out of the fryer, and that brings me to my question. What do you all use for breading/seasoning? Personally, I am a big fan of Andy's fish breading, but I am curious to know everyone else uses. Bread crumbs, cornmeal, Old Bay, etc?
Ok here is what I use: 1 cup flour, 1 cup cracker meal, I cup bread crumbs, Tbl spoon of Garlic powder,tbl spoon onion powder, tbl spoon lemon pepper, Bowl of flour by itself. 2 eggs with a splash of milk. Mix cup of flour,crackermeal, and breadcrumbs with the garlic, onion powder and lemon pepper. Whisk the eggs and milk in a big bowl. Now I like a light coat of breading on my fish. so this is how I do it. Coat the fish in the egg/milk mixture, then coat them in flour mixture, shake off the excess and fry them at medium high in a skillet or deepfryer at 375*. cook till lightly browned. If you want a heavier coating, dip in egg mix first then in bowl of flour, back in egg wash, then in the flour mixture. My wife and kids love it when I cook panfish! Enjoy!!