lets hear those secret recipies..

[cal okeefe]

we fry our gamefish..

usually i make my own batter.. really easy.

flour, seasoned salt, garlic powder, black pepper and sometimes a pinch of cayanne

 

sometimes i buy it and get a brand called ANDYS its very good and only a dollar a bag.. also there is a few hillbillies in my area that make some in different flavors its called HAMMS and you can buy it at the local outdoor store..

[Keith Ritter]

Salt fillets, dust with flour, dip in egg wash, roll in Panko bread crumbs. Fry in whatever oil you like as long as it is in cast iron.

[David, aka, "McScruff"]

@Keith - Really nice. Panko breadcrumbs are making a showing....

[Keith Ritter]

Thanks I use  them on chicken tenders too soak in buttermilk and hot sauce roll in Panko and fry. Gotta go gettin hungry

[harald kronemeyer]

Theres always the good old shore lunch.

 

[Bill Book]

Another reason to use 7-Up is that the sugar helps the flour/corn meal/whatever brown faster, even on the first batch in fresh peanut or corn oil.

[Jimmy Walters]

I start with skinless fillets, preferably warmed to room temperature in tepid water if cold.  Pat dry, then coat with mustard (I put the fillets in a large bowl, squirt or spoon in the mustard, then mix by hand until coated). Plain old yellow hot dog mustard, deli, grey poupon, whatever.  Then shake in a plastic bag with half and half corn meal and flour, with salt and pepper.  Deep fry or pan fry.  Trust me, it doesn't taste like mustard.  I use a similar approach for venison cube steak, cut into 1-inch strips, just leave off the corn meal.  Works for any kind of fish.  Delicious!

[dick tabbert]

In my rubs I use for the smoker we use the mustard for the rub to adhere to the meat. Using it for that there is no mustard taste, never thought of using it for fish sounds like a good idea I have to give it a try. Thanks Jimmy

[David, aka, "McScruff"]

Hmmmm, interesting.

[wag]

              Ditto with the mustard coating use on my whole Bream (I don't fillet) batter with Zatterans seasoned fish fry.   Cast iron pot/skillet best to fry in ---- use on an outside burner.

[dick tabbert]

One pound of BG fillets 

1/2 cup mayo

1/2 cup sour cream

Scallions

Boil BG fillets in a little garlic water till done

add ingredients you may have to add additional equal parts mayo and sour cream till you have a creamy consistency. Put in a bowl and refrigerate overnight.

Next day it makes a good snack on Ritz Crackers.