Sweet Coating For Fried Crappie Fried Fish Food

CRAPPIE FISH FRY

Steps:

• Empty beer into a large bowl.
• Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
• Refrigerate for a least an hour but up to five days.
• In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
• Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
• Fry in oil until perfectly golden and drain on paper towels.
• Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.

SWEET COATING FOR FRIED CRAPPIE (FRIED FISH)

Steps:

• Presoak Fish in a large baggie in the ginger ale. ( about 4 hours), then drain and wash.
• Crush corn flakes and Capt'n Crunch into a fine mixture. Add clove, and flour stir.
• Dip fish in beaten egg and then roll in the dry mix.
• Place fish in a Hot skillet cook each side until lightly golden brown.
• Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.

FISHERMAN'S CRISPY COATING

Steps:

• In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.