What is your go-to fish and/or shrimp fry batter recipe or favorite off-the-shelf brand?

My favorite homemade batter is mixing half a bag of the Louisiana batter the blue bag and half a bag of the Tony's batter.

For any starving students: the cheapest way is to buy Top Ramen Chili Lime Shrimp and mix that bag of seasoning with corn meal.
Don't eat the noodles, ever.

Rongagin71 said:

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For any starving students: the cheapest way is to buy Top Ramen Chili Lime Shrimp and mix that bag of seasoning with corn meal.
Don't eat the noodles, ever.

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That actually sounds pretty damn good. It's got a ton of salt and msg, along with some other glutamates. Throw in some citric acid for some acidity, and some red pepper for heat, and you end up with a cheap but good seasoning for fried fish. I salute your thriftiness.

It may not be what your looking for, but the beer batter for the Rick Bayless fish tacos is amazing.

Equal parts all purpose flour and Bob's Red Mill Cornmeal
add dashes of Slap your Mamma to your taste > we like a lot
place in gallon size freezer bag, zip up and shake

soak fish\shrimp in buttermilk
place fish\shrimp in large plastic freezer bag with mix and shake

I mix 2 cups cracker meal (half saltines, half ritz) with 1 cup of panko, 1/2 cup corn flour, and 1/2 cup self-rising flour. Season with slap yo momma.

I put the fish in batter made from beer and self rising flour first and then dredge them in the dry mix pressing firmly just before frying.

My preference is cutting the fish into strips vs leaving whole fillets

What's your ratio of beer to SR flour in the batter mix FIDO?

Is this the Rick B. recipe you're talking about Bruce?

http://www.rickbayless.com/recipe/classic-ensenada-fish-tacos/

I don't fry fish often but this thread is making me want to have a get together and try some different options.

Yes. It makes great fish tacos

FIDO*98* said:

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I mix 2 cups cracker meal (half saltines, half ritz) with 1 cup of panko, 1/2 cup corn flour, and 1/2 cup self-rising flour. Season with slap yo momma.

I put the fish in batter made from beer and self rising flour first and then dredge them in the dry mix pressing firmly just before frying.

My preference is cutting the fish into strips vs leaving whole fillets

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this sounds close to what I imagine pappadeaux's shrimp breading is. I love their fried shrimp.

Rongagin71 said:

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For any starving students: the cheapest way is to buy Top Ramen Chili Lime Shrimp and mix that bag of seasoning with corn meal.
Don't eat the noodles, ever.

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I thought the cheap tips was my job!


But I can totally see how that would work.

CyAg said:

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What's your ratio of beer to SR flour in the batter mix FIDO?

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Thin pancake batter consistency. Best guess is about a 12oz beer per cup of flour. 12oz of beer never seems to make it into the mix so I always have to open another.

Also worth mentioning that beer should be something like Shiner. Hoppy beers/IPA/Craft beer etc typically don't work well

Louisiana Fish Fry from Academy

For my Homebrew club crawfish boil I plan to do beer batter everything. Catfish, shrimp, onion rings, boudain balls, hush puppies etc... I hadn't though of doing a batter dip, then a 'crust' dip/press...that could be pretty interesting.

I plan to use Duvel as my beer of choice, and maybe another with Porter or stout.

FIDO*98* said:

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CyAg said:

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What's your ratio of beer to SR flour in the batter mix FIDO?

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Thin pancake batter consistency. Best guess is about a 12oz beer per cup of flour. 12oz of beer never seems to make it into the mix so I always have to open another.

Also worth mentioning that beer should be something like Shiner. Hoppy beers/IPA/Craft beer etc typically don't work well

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That's because they suck and don't work well, ever.