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what are some good fish recipes. The last idea a friend of mine got me stuck on frying up fish in a pan with crisco and floor, just butter, or bake with light oil and using CAVENDERS seasoning this stuff is like candy good on everything. Its a greek seasoning you can find in any grocery store and cheap.
I put Cavenders on everything, good stuff!!! http://www.bassboatcentral.com/boardstuff2/beers.gif
Endsley's Fish Fry. War Eagle Mill in War Eagle Arkansas (they have a website). It is a flour based breading mix. It is the best I have ever used. I use it on fish, pheasant, quail, chicken, pork chops, chicken fried steak, morrel mushrooms.....get the picture? http://www.bassboatcentral.com/smileys/Laugh.gif
When I cook anything besides fish, I cut it 50/50 with flour. This lightens it a little and also makes it go further.
Up in the North here, folks live on fish fries during Lent. I've found that a good batter goes over better with my customers than breading. Its just a bit lighter on the stomach. Mix 1 cups of flour with 2 tablespoons of lawry's seasoned salt and 2 Tablespoons of paprika. Add 2 coors light beers and a cup of water, then mix really well. If its too thick, and another cup or two of water. dip your fish fillets into the batter, then fry in oil at 370 degrees. I guarantee you'll love this! http://www.bassboatcentral.com/smileys/smile.gif
As much as I like deep fried fish with House Autry fish coating on it, I also like to pan fry fillets in butter. I've found the best tasting coating for pan frying is to soak the fillets in milk, then shake them up in a bag with cracker crumbs and a little garlic powder and seasoned salt. Pan fry (at low/medium heat so the butter does not burn) until medium brown for fillets about 3/4 inch thick, a lot lighter color for panfish fillets. Something about the cracker crumbs and the butter are just great. It also works pretty well with bacon grease instead of butter.