Mix in a bowl- 1-can of Beer, an egg, and a large tablespoon of mayo. Mix well with a fork, but don't be concerned with a few "clumps" of mayo that didn't mix. Also, if' you're cooking a large amount of fish, you can double the ingredients.
Pick-up a box or 2 (more if you need it) of Fry-Magic coating for fish, available at any grocery store I've seen around here. I've tried alot of brands & different mixes, but have found this best by a long shot. It's not a "thick" breading, and has a good seasoning to it.
I use a turkey cooker & large stainless pot since I usually have a family fish-fry after having accumulated enough fish. To store the fish in the meantime, I fillet & skin them, then add them to a gallon zip-lock, fill with enough water to cover all the fish, add a little salt, then freeze them.
I've used this on both panfish & catfish since those are the only fish I keep to eat. When it's time to cook, here's my recipe:
Thaw the fillets, and rinse them well under fresh water, drain excess water from them. Toss them into the beer/egg/mayo mix. Dump the fry Magic into a large baggie, add the fillets & shake to coat. Don't do too many at once, it will help to get an even coating.
Drop them into the hot oil, and let deep-fry until golden brown. Remove from oil & place on large platter lined with paper towels to soak-up excess oil.
I'll mix-up some relish & mayo for those who like tartar sauce.
I've had people tell me this is the best fish they've ever had, including my 85 year-old dad, lol....and he's eaten some fish over the years. Recently shared my recipe with a buddy of mine who said the same thing, he also told me he made potatoes using the same method & ingredients as cooking the fish. I haven't tried it, but will the next time I fry some.
ST
Pick-up a box or 2 (more if you need it) of Fry-Magic coating for fish, available at any grocery store I've seen around here. I've tried alot of brands & different mixes, but have found this best by a long shot. It's not a "thick" breading, and has a good seasoning to it.
I use a turkey cooker & large stainless pot since I usually have a family fish-fry after having accumulated enough fish. To store the fish in the meantime, I fillet & skin them, then add them to a gallon zip-lock, fill with enough water to cover all the fish, add a little salt, then freeze them.
I've used this on both panfish & catfish since those are the only fish I keep to eat. When it's time to cook, here's my recipe:
Thaw the fillets, and rinse them well under fresh water, drain excess water from them. Toss them into the beer/egg/mayo mix. Dump the fry Magic into a large baggie, add the fillets & shake to coat. Don't do too many at once, it will help to get an even coating.
Drop them into the hot oil, and let deep-fry until golden brown. Remove from oil & place on large platter lined with paper towels to soak-up excess oil.
I'll mix-up some relish & mayo for those who like tartar sauce.
I've had people tell me this is the best fish they've ever had, including my 85 year-old dad, lol....and he's eaten some fish over the years. Recently shared my recipe with a buddy of mine who said the same thing, he also told me he made potatoes using the same method & ingredients as cooking the fish. I haven't tried it, but will the next time I fry some.
ST
