over the years I have done a bunch of different things , I can remember shore lunch in CAN that was aunt jemima pancake mix in a bread bag

lots of magic fry and shore lunch brand

I used to do a lot of my own beer batter

mostly we have been using Shore Lunch brand corn meal lately , the wife likes it , not too thick that was a complaint with my beer batter that you were getting as much crust as you were fish.
although the cornmeal Cajun is also very good I have one kid who doesn't do spicy at all so if they are home I don't use that.

also to egg wash or not to egg wash , that is a question.

I find I like egg wash of the fillets then drop in the dry in a plastic bag give them a couple shakes and into the oil I can do a pans worth at a time in a gallon bag.

now that I am not making up my beer batter like I did for probably the last 10-15 years , it is too much breading and to many carbs , I should figure out my own recipe for a shore lunch cornmeal type. I guess it is only 2 bucks a box and really easy to keep on the shelf.

anyone have a recipe they like that is similar?

I'm using the Louisiana brand fish fry (blue bag), but kick it up a notch by adding 1 tsp Tony Chachere's creole seasoning and 1/2 tsp garlic salt to one full bag.

Drop fish pieces in a bowl of beer, then into fish fry mix. If you want it really crunchy, run it thru beer and fish fry mix twice. The double tap. Then let fish with mix on it rest at least 15 min and 30 is better. Then deep fry in hot oil.

That gets you a light, crunchy coating. Never been a fan of the big, thick, fat tire batter coatings some people use. Not on fish, onion rings or anything else for that matter. Maybe on a corn dog.

Louisiana brand. We like the Cajun version.

shore lunch beer batter

Beer batter with Drakes.

Add more beer if you want a thinner coating

Flour, then egg, then saltine cracker crumbs

I don’t use egg wash on my filets. Just Andy’s breading, yellow. The red I feel has the tendency to burn the grease. I mix cornmeal in at a ratio of 2:1 Andy’s to cornmeal.

Andy's yellow.

Shore Lunch when I batter but more often just fried in the same pan I make the fries in for "fish and chip Friday."

Damp fish fillets, just thawed, not dipped in egg or beer or anything. Put dry shore lunch in a gallon bag , add fillets, shake well till coated and drop in 375° oil.

ok Savell that looks great , do you have approximate amounts?

Make sure fish is damp. Sprinkle with Toni’s. Dredge in 4 parts corn meal mix and 1 part self rising flour. The cook drinks the beer[img]http://[/img]

Andy’s red most of time

[quote=Square]Make sure fish is damp. Sprinkle with Toni’s. Dredge in 4 parts corn meal mix and 1 part self rising flour. The cook drinks the beer

I am going to have to try that it sure would be cheap to mix up

thanks

50/50 rice flour and AP flour and a TSB baking powder
Salt and pepper and whatever else you like

Add in
50/50 beer and vodka

Should look like pancake batter, the vodka dissipates as soon as it hits the oil making the batter light and crunchy.

75 cornmeal to 25 masa … however much cajun seasoning you like

thanks