Like this has never been discussed, but I'm a newbie to all this fishin stuff. Waht's the best way to batter and fry crappie? Also how bout a good hushpuppy recipe. (coleslaw?) might as well hit that while I'm here....lol Thanks in advance.

pat dry, flour, egg wash, corn meal. fry till floating. for coleslaw, go to kfc. best there is!

LOl Thanks bigbob

I prefer a lighter batter. Use the same recipe as above but leave out the egg wash. I mix the flour and corn meal together in a ziploc bag (about a 4 to 1 mixture of cornmeal to flour). Mix in some slat and black pepper, shake to coat, drop in hot grease till it floats.

I like to season fish and egg wash and then batter with flour, corn meal is heavy sometimes, some times I leave out the egg wash and dip in cream and into flour, any way you do it I am a firm believer in seasoning the fish first

I don't do anything but drop them in cornmeal. IMHO flour makes them to tough. Corn meal, maybe some dry crabboil seasoning or other spices and fry them up. I love them cold the next day and still think flour makes them tougher.

I have seen several posts where fish was coated in yellow mustard prior to seasoning.I finally tried it last week and loved it.After frying the mustard seems to have a different flavor.

Yellow mustard and half as much tabasco, dip in, then corn meal, fry till floats. If you use wire basket to fry in, hold fish in oil until seared, then drop. That way it won't stick to basket.

The best---peanut oil and corn meal ground by the fella that grinds it at Canton 1st monday.

COAT WITH MUSTARD, BATTER IT WITH TONY CHACHERIES FISH FRY! I ALSO USE TONY'S HUSH PUPPY MIX. GOOD STUFF AND IT'S 4 FOR 5 DOLLARS AT BROOKSHIRES RIGHT NOW!

Substitute cornmeal for Japanese Breadcrumbs!!!!!
Dang, making my mouth water.. no kidding.

This sounds gross but it taste great pour some milk in a bowl and add alot of lemon juice and it makes the milk look funny then soak fillets for at least a half hour then take them directly out of milk and bread them with golden diptz cajun batter I think Mcormick makes it.I love this recipe.

This is how to do it (imo):

Throw your fillets in a bowl
squirt some yellow mustard on them (bout a tablespoon)
shake some worcestershire sauce on them 4 or 5 good shakes
sprinkle liberally with cajun shake
now roll them all around to coat evenly with the wet stuff
let it sit for 15 minutes

in another bowl or gallon sized ziploc:
Mix some flour and cornmeal together. I use 1/2 cup flour to a cup of cornmeal


roll the wet fillets in the cornmeal and coat well
drop into 425 degree rice bran oil and cook until a deep deep golden brown.

slap yourself good is what that is.



Coleslaw easy style.

Get a bag of shredded cabbage/slaw green mix at the store and a big old jar of bread and butter pickles.

dump the slaw mix in a bowl and pour a half jar of bread and butter pickle juice over the cabbage.
let the vinegar in the pickle juice do its thing on the cabbage for an hour or so, longer if you have the time.
add some black pepper and enjoy. you could add some mayo/miracle whip if you want creamy styled slaw. just add a tablespoon or so till it gets good like you want it.

the way my grandma cooked em.
combine egg milk and a little mustard in a bowl wisk it up real good. dip the filets in there then into the batter which she used 1/2 cup of flour 1/2 cup of corn meal salt and pepper. pretty simple and always turned out great.