Breading/batter recipe/method...whats your preferred?

[Hornseeker]

So I bought a little fryer and have used it a few times. SO far elk finger steaks, mushrooms, jalepeno rings and avocado...

I never looked at a recipe, I generally take some flour or pancake mix, whatever is nearest, put it in a zip lock, throw in some garlic salt and pepper... maybe some other spice if it happens to catch my eye....

I'll throw chopped mushrooms or steak or jalepeno rings in a bowl of beaten egg then sieve them out with my fingers and throw them in a zip lock with that flour mixture and shake!

Ive had great results... but am curious if "real fry kings" use a different method? Is pancake batter any different than flour for the most part? What about bisquick? Do you make a batter and put stuff in or do egg wash and powder like I do. I think the egg wash powder method is better cause the breading is much lighter...

I got news for ya... if you haven't fried jalepeno rings... you are missing out.. mmmm hmmm!!!

[Brad Harshman]

For fried duck strips I dtop the meat in the eggs then seasoned flour.  I then put them on cookie sheet and chill them in the freezer for a few minutes.  Then I repeat, back in the eggs then the season flour.  After that they go right into the hot oil.  This gives a more consistent breading while still keeping it light.

[Whitpirate]

Dredge in cornstarch before you egg wash and flour.  Thank me later.

[Hornseeker]

Thank you! Will give both a try and see what happens!

[h20hunter]

Here is a little something I've been doing for beer batter. I dilute the batter juuuussstt a bit more than usual. I take my fish or whatever I'm frying in and batter it up then toss in panko. Fry that baby up and it is crisp and tasty with a little less breading getting in the way.

[wildmanoutdoors]

Egg wash then into a seasoned cracker meal. Nice light crisp breaking.

[lokidog]

Here is a little something I've been doing for beer batter. I dilute the batter juuuussstt a bit more than usual. I take my fish or whatever I'm frying in and batter it up then toss in panko. Fry that baby up and it is crisp and tasty with a little less breading getting in the way.

I like this idea.

When using a "dry" breading like flour, panko, or corn flake crumbs (my favorite on fish/seafood), I have noticed that if you prebread everything (dip and coat repeat if desired) and then let it sit for a bit allowing it to dry out, the breading will stick to it better.

[Mike450r]

Here is a little something I've been doing for beer batter. I dilute the batter juuuussstt a bit more than usual. I take my fish or whatever I'm frying in and batter it up then toss in panko. Fry that baby up and it is crisp and tasty with a little less breading getting in the way.

I like this idea.

When using a "dry" breading like flour, panko, or corn flake crumbs (my favorite on fish/seafood), I have noticed that if you prebread everything (dip and coat repeat if desired) and then let it sit for a bit allowing it to dry out, the breading will stick to it better.

     For meat and fish in particular I shake in seasoned coating mix of either flour, cornstarch, bisquik etc. in a large plastic bag or Tupperware with lid before dipping in a mixture of egg and milk,  then back in the coating mix.  I think I have some backstrap to thaw now.  thanks for the inspiration.

[NRA4LIFE]

Flour, beer and a little bit of baking powder for fish batter.  The thinner the mixture the more light and crispy it will be.  I season the filets first with Johnnys, some garlic powder and cayenne.  A buddy of mine out at Neah Bay used a mix called Fry Crisp (I think) that was pretty good too.

Another, non-traditional coating I do occasionally is a corn starch dip, egg wash and the into instant mashed potatoes, the flaky kind, not the granular kind.  Fires up nice and golden brown and crispy.

[Evil_EdwardO]

Whatever I'm frying, first coat with flour or cornstarch, then I dredge in egg or buttermilk, then coat in Panko. Lately, I've been buying Snyder's honey mustard pretzel pieces and grinding them in a food processor. I use that instead of Panko and it's been awesome.

There was a restaurant in town here that used to use Captain Crunch as there breading and it was pretty good.

[quadrafire]

With fish I  dredge in 1/2 cornmeal 1/2 flour seasoned with salt/pepper or old bay, after an egg wash.
My dad swore by 1/2 cornmeal 1/2 flour after rubbing all the fillets in yellow mustard, then fry (this was on catfish)
I don't really fry much other than fish

[daddysprad]

I use 2/3 instant potatoes and 1/3 parmesan cheese with a small amount of flour to fill in the spaces. 

If I'm making something Italian like I use Italian bread crumbs mixed with parmesan cheese.  The good thing about the bread crumbs is you can mix the leftover crumbs with the left over egg wash, add chopped onion and roll them into balls for hushpuppies. 

[lokidog]

I use 2/3 instant potatoes and 1/3 parmesan cheese with a small amount of flour to fill in the spaces. 

If I'm making something Italian like I use Italian bread crumbs mixed with parmesan cheese.  The good thing about the bread crumbs is you can mix the leftover crumbs with the left over egg wash, add chopped onion and roll them into balls for hushpuppies.

I was just going to post the Instant Potato idea, we like the cheesy one for a change of pace from Corn Flake Crumbs.

[HUNTINCOUPLE]

Lots of good tips and tricks posted. We tryed this Shore Lunch mix in a box. It was on sale at Cabelas so we tryed it out. One of our favorites now!