You're doing really good on that lake. Hows the keeper to throw back ratio?

Great to meet you yesterday Josh! You make it look easy on that lake.

I can vouch for Slewfoots recipe. Hands down best I've had. If you want air fried or oven baked go with a 50/50 mix of panko bread crumbs and parmesean cheese.

Every trip is a little different. We didn’t have to throw as many back on this last one but the fish weren’t as grouped up as I like them to be.

You as well sir and congrats on cashing a check out there!! Looking forward to fishing together some time.

We’re going to try all these diff fish fry recipes out. Excited to mix it up a bit.

1/2 cracker meal - 1/2 bread crumbs. Salt and pepper to taste.

Yellow Cornmeal, and whatever seasoning sounds good that day. My biggest suggestion is pat the fillets dry, and season the meat before egg wash/breading. We don’t seam to use half of the seasoning anymore. I hate wasting, especially with the prices and availability of everything right now.

Sometimes we will beer batter them. I don’t have a recipe, but it comes out like Long John’s breading, or fish & chips. Pretty dang good!

I will say; the yellow mustard method is better than I thought it would be, the flavor is not as strong as you would expect. Give it a shot if you want to try something different.

Saw something interesting on Youtube, tried and it was very good. If you like some spice, try soaking your filets in Franks for a couple hours, then bread and season however you usually would and fry. Really has a kick to it. Worth a try.

Straight cornmeal with Tony C. 350F oil. When the fillets go in, the oil will cool a bit, once it reaches 350F again, pull them out.

That spicy mix sounds awesome.


My great grandma used plain cornmeal. I used to use it also and just sort of got away from it. I need to cook a batch like this.

What’s the flour do for it? I’ve only seen 100% cornmeal used.

I made a small batch of fried crappie for lunch last Sunday.

Marinade:
2 eggs
1/2 cup milk (more if doing a big batch)
Big dose of Franks (I put that [censored] on everything) hot sauce
2 Tbs of lemon juice
Tony Chacere's as much as you want - I used about a tbls
Mix it all together good with a whisk and let the fillets soak for about an hour

Batter:
2 cups yellow corn meal
1/2 cup Baker's Scoop frying flour (get it at HEB)
Toss the fillets in the batter mix and drop in the hot oil.
I don't add any salt or pepper after cooking, but you might want to if you like your fish a little saltier.

I always feel like flour makes it tougher, especially the left overs which get consumed the next morning. To each his own, but in my house, we cook fish with 100% cornmeal like they did in the Bible.

IMHO you are doing it right.

MO