I use 50/50 combo of saltines and ritz crackers. put them in the blender or the food processor and blend till the big chunks are gone. seasoned with tony chachere's, pepper and lemon pepper.

drag through egg wash with the same seasonings in it and then coat with the crackers.

One of the best fry batters I've had.

I just had some last night for dinner actually!

I used 2 sleeves of saltine crackers....crushed them as fine as I could get them. 1/2 cup flour. Throw in some lemon pepper. A little lawry's seasoning salt. Course ground pepper. Went HEAVY on the cajun seasoning! Released them to the grease...peanut oil. Some of the best fish I've eaten!

Can't wait for lunch today!!!!

ditto on the Louisiana Fish Fry.

Run fillets through a milk and egg basth(egg helps the cornmeal to adhere to the fillet better) I use 1/2 cup of flour, 2 to 3 cups cornmeal and a couple of tablespoons of either Tony Chachere's or Zatarain's seasoning. Throw all the dry stuff in a 1 gallon ziplock bag, shake and drop fillets and shake again. When they come out of the grease I also give them a light dusting of lemon pepper. Now go slap yo mamma!

Soak filets in mixture of buttermilk, lemon juice, and tobasco sauce. Coat lightly with Zatarains. Fry in peanut oil.

salt, pepper and cornmeal

I like blackened crappie. Sprinkle both sides of fillet with oregano, thyme, and cayenne pepper (amount of cayenne is individual preference). Get a cast iron skillet hot, put a table spoon of butter in the center of the skillet, throw the fillet in, cook each side 1-2 minutes. It�s better than any blackened red fish you get at fancy seafood restaurants.

Coat em with a little mustard & use whatever dry batter you like.
Fry till they float. Yummy.

Louisiana Seasoned Fish Fry for me.

Try marinating them a bit in Zatarans cajun mustard a few minites beforehand. Use the Zatarans unseasoned corn meal flour and add your own seasonings to taste. You can also add some (20%) flour to make it a little more crunchy. Self rising flour will make them somewhat crunchy and fluffy.

I really like the Chef Williams round breading device from Cabelas.

Do you use that bug for anything????

It's my pet.

I bread mine between two pieces of Mrs. Bairds. MMMMMMMMMMMM good samwich.

Uncle Bucks fish fry from PBS. Put equal parts of Uncle Bucks in two bowls. In one bowl put enough beer to make a medimum thin batter. In the other bowl, add half as much baking power to the fish fry (1 part fish fry, 1/2 part baking powder). Dip your fillets in the batter first, then in the dry mixture. Drop in 350 degree oil for three minutes. Open two beers, tuck a bib in the top of your shirt, and dig in. The baking powder makes the breading very crispy.