Favorite batter mix (homemade & store bought.)

[wake]

Lets have a little fun sharing our favorite fish coatings for the frying pan.

Favorite homemade for me is something I got from some locals near great bear lake NWT awesome for Walleye,pike,perch,lakers etc.

Mix of flour,salt,pepper,paprika,cayenne,dill seed (ground.),onion powder and smidge of garlic powder. Fry em up!!!

Favorite store bought; Fish crisp original and Cajun.Wife loves them both on fish and chicken. Its a good mix actually.

Now yours?

[BBJTKLE&FISHINGADVENTURES]

Im quite the shore lunch chef, as those who have fished with me can atest to my great shore lunches . Besides my own mix of spices I like to use pancake batter , with cracked black pepper , salt , some garlic powder and onion salt , and use a can of beer or more depending how much fish and its good.

2 1/2 pancake mix
1 can of beer
2 table spoons black pepper
1 table spoon salt
1 1/2 table spoons garlic powder
1/2 table spoon onion salt
4 to 6 fillets of your favorite fish


the instruction from my brain
mix up your batter just so that its slightly thinner then actual pancake batter useually take about a can of beer slightly less . Add about 5 to 6 cups of oil to a thick wall pan or pot as you will deep fat fry the fish. So theres about 2 to 3 inches of oil . Once youve filleted and put a little salt and pepper on your fillets , gently coat them in batter , and gently drop into hot oil. Cook for 2.5 minutes per side total cooking time is about 5 minutes . Once you are done your fillets dont throw out the batter add a can of corn , or srping some prawns with you . And dont forget your fryed potatos and onion .
Tight lines

Here's an easy one. you can also add your own spice to what you like

Ingredients
1 case of light Beer (use one 12oz can for the batter)
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup plain Flour (keep dry)

Directions

Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish or shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.


Just thought i would share one with you fish lovers great for a shore lunch PS .I have "NEVER" had it in my refrigerater for up to a week.