Needin a crappie batter.

[triton42748]

my dad has used this recipe for years and everyone says its the best fish they ever ate..
1 cup bisquick
1 cup white corn meal
salt to taste

thaw fish out and soak them in salt water.. changing out the salt water everyday for two days... in large bowl fill with SPRITE yes the drink. dip fish in sprite until it quits fizzing then dip in above mixture and fry in peanut oil is the best but you can use vegtable oil also still the best i ever ate. dad has fish fries every week it seems somewhere with this combo.

[gar]

I agree with Boone, 4parts yellow corn meal and 1 part flour, except that I add just a little cayenne. The key to frying any fish is to get and keep the oil HOT, 365-375 and don't try to fry real thick pieces. My dad made me a cooker out of and old gas hot water heater unit from a commercial water heater. Man it gets the grease hot and keeps it that way. I don't know how many filets I've cooked over the years and I haven't heard anything but how good they are. Ummmmm its soooo good, I can't hardly wait to start again. Maybe I'll catch some sauger to keep in practice. Anyway, try Boone' s batter you won't be sorry. Be sure to pat the filets dry before adding them to the corn meal mixture.

[riverrat12]

Weisenberger mills has a great fish batter that I use for my crappie fish fries. They sell it at Kroger and they have a website that you can order bigger quantities from. It is good stuff.

And it makes killer gravy..lol I love it when Jim does that comercial..some truth there.

[kyjake]

Been using this one for over 40 years for many kinds of fish including crappie.
1-cup flower
1/2-cup corn meal
1/2-tsp salt
1-tsp poultry seasoning
Dip fish in egg batter then into the mixture.Deep fry for 4-5 minutes.We usually add some salt to the fish after they are done.
Jake

[Wichita]

Good answers guys. I can't wait to try them all. Also if anyone has a crumb batter recipie that would be cool too! Gettin ready for the boat show Saturday!

[FlyLie]

From In-Fisherman Mag..

Deep Frying Rules
* Any wet batter must be ice cold, so that when it hits the hot oil it instantly seals the batter around the fish, allowing the fish to cook by steaming within the firm crunchy crust. The fish doesn't get soft and the batter doesn't get soggy.

* To seal batter properly around the fish the oil must range from 360F to 380F. Without a thermometer you can tell if the oil's ready by adding a drop of the batter to the oil. The batter will bubble profusely on the surface if the temperature's right. If the batter's too warm or the oil's not hot enough, the batter just sits there, barely bubbling while getting soggy.

* Don't add so much fish at once that the oil temperature drops too low. Allow the oil to heat back up between batches of fish.

A Nice Dry Breading
Flour seasoned with salt and pepper
A pinch of cayenne
Perhaps dry herbs, and garlic salt
Several beaten eggs with a little milk
Corn meal (or cornflake crumbs)
Dip a small fillet (or fish portion) in the seasoned flour, then in the egg mix. Allow the excess egg to drip off, then dip the fillet in the corn meal. Deep fry.

A Nice Wet Batter
1 egg yolk
1/2 c. ice water
3/4 c. seasoned flour
Mix the egg yolk, water, and flour. Dip a fillet, let the excess batter run off. Deep fry.

Good Fishing,
Gary