New Twist For Perch / Walleye Recipes?
- rutnbuck
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Re: New Twist For Perch / Walleye Recipes?
Saltine crackers and panko crumbs ground up in the food processor 50/50 mix.
Egg and milk.
Fry
Salt to taste
Note: I have a fish scaler so I like the skin on my panfish, walleye I just zip, chunk and fry. Same mix goes on those species.
Enjoy!!!
Egg and milk.
Fry
Salt to taste
Note: I have a fish scaler so I like the skin on my panfish, walleye I just zip, chunk and fry. Same mix goes on those species.
Enjoy!!!
- Jonny
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Re: New Twist For Perch / Walleye Recipes?
Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
You have a monkey Mr. Munson?
- Singing Bridge
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Re: New Twist For Perch / Walleye Recipes?
I’m definitely going to find some Andy’s and give it a go!
I have to admit I’m a big fan of Shorelunch.. and I get rave reviews from the crowds, I’ve got it down!
I have to admit I’m a big fan of Shorelunch.. and I get rave reviews from the crowds, I’ve got it down!
- krent12
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Re: New Twist For Perch / Walleye Recipes?
Singing Bridge wrote:krent12 wrote:If your not a big oil fan like I am.
Preheat oven to 400
Crush up graham crackers and Cajun shore lunch.
Dunk in egg and milk.
Spray pan
15 min one side 10 on other. No grease and a lil spicy!
I'm definitely going to try this...
Be careful on how much Cajun you put in the first time. I added the whole bag to a quart full bag of blue gills and it was HOT coming in and going out.
Also the key so the key is after you dunk the fish in the egg and shake it in the Cajun and ritz crackers* (idk why I said graham crackers) let them sit on a paper towel for 10 min it helps hold the crackers on
- Lockdown
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Re: New Twist For Perch / Walleye Recipes?
Jonny wrote:Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Man that looks good!! Glad you liked it. For me, their seasoning blend is SPOT ON. Wouldn’t change a thing.
With Andy’s, I don’t throw the filet in the seasoning when it’s drenched/dripping with water. I prefer to wet it then lay both sides down on a paper towel to get rid of the excess water. It doesn’t take much moisture at all to get the seasoning to stick. Super wet filets tends to clump the seasoning up (in the bag or bowl or whatever you’re shaking it in) if you’re making a lot of fish. If you’re only making a little then it doesn’t really matter.
I like to cook mine very hot and fast. Usually flip it multiple times to get the extra “Golden” colored crisp on the outside.
- Lockdown
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Re: New Twist For Perch / Walleye Recipes?
Singing Bridge wrote:I’m definitely going to find some Andy’s and give it a go!
I have to admit I’m a big fan of Shorelunch.. and I get rave reviews from the crowds, I’ve got it down!
Shore lunch cornmeal blend was my go to before Andy’s. Good stuff for sure.
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- Jonny
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Re: New Twist For Perch / Walleye Recipes?
Lockdown wrote:Jonny wrote:Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Man that looks good!! Glad you liked it. For me, their seasoning blend is SPOT ON. Wouldn’t change a thing.
With Andy’s, I don’t throw the filet in the seasoning when it’s drenched/dripping with water. I prefer to wet it then lay both sides down on a paper towel to get rid of the excess water. It doesn’t take much moisture at all to get the seasoning to stick. Super wet filets tends to clump the seasoning up (in the bag or bowl or whatever you’re shaking it in) if you’re making a lot of fish. If you’re only making a little then it doesn’t really matter.
I like to cook mine very hot and fast. Usually flip it multiple times to get the extra “Golden” colored crisp on the outside.
I dried mine as well. I very rarely ever go for a batter and usually prefer a very thin breading. This one is perfect, and honestly it’s dirt cheap. $1.66 for a bag and I might have used a quarter of it. Very happy with it, and probably won’t ever be going back to shore lunch.
You have a monkey Mr. Munson?
- Singing Bridge
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Re: New Twist For Perch / Walleye Recipes?
Jonny wrote:Lockdown wrote:Jonny wrote:Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Man that looks good!! Glad you liked it. For me, their seasoning blend is SPOT ON. Wouldn’t change a thing.
With Andy’s, I don’t throw the filet in the seasoning when it’s drenched/dripping with water. I prefer to wet it then lay both sides down on a paper towel to get rid of the excess water. It doesn’t take much moisture at all to get the seasoning to stick. Super wet filets tends to clump the seasoning up (in the bag or bowl or whatever you’re shaking it in) if you’re making a lot of fish. If you’re only making a little then it doesn’t really matter.
I like to cook mine very hot and fast. Usually flip it multiple times to get the extra “Golden” colored crisp on the outside.
I dried mine as well. I very rarely ever go for a batter and usually prefer a very thin breading. This one is perfect, and honestly it’s dirt cheap. $1.66 for a bag and I might have used a quarter of it. Very happy with it, and probably won’t ever be going back to shore lunch.
Wow, that price is righteous!! Are you ordering it online or most of the sporting stores have it?
- Lockdown
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Re: New Twist For Perch / Walleye Recipes?
Singing Bridge wrote:Jonny wrote:Lockdown wrote:Jonny wrote:Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Man that looks good!! Glad you liked it. For me, their seasoning blend is SPOT ON. Wouldn’t change a thing.
With Andy’s, I don’t throw the filet in the seasoning when it’s drenched/dripping with water. I prefer to wet it then lay both sides down on a paper towel to get rid of the excess water. It doesn’t take much moisture at all to get the seasoning to stick. Super wet filets tends to clump the seasoning up (in the bag or bowl or whatever you’re shaking it in) if you’re making a lot of fish. If you’re only making a little then it doesn’t really matter.
I like to cook mine very hot and fast. Usually flip it multiple times to get the extra “Golden” colored crisp on the outside.
I dried mine as well. I very rarely ever go for a batter and usually prefer a very thin breading. This one is perfect, and honestly it’s dirt cheap. $1.66 for a bag and I might have used a quarter of it. Very happy with it, and probably won’t ever be going back to shore lunch.
Wow, that price is righteous!! Are you ordering it online or most of the sporting stores have it?
I’m sure that will be hit and miss. I get mine at Fleet Farm, but have seen it in a few bigger grocery stores. Seems like most small town stores don’t stock it. I try to support local businesses but am guilty of going the fast, easy, cheap Amazon route sometimes lol
After I posted last night I looked up shorelunch on Amazon and it is roughly twice the price of Andy’s.
- Singing Bridge
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Re: New Twist For Perch / Walleye Recipes?
rutnbuck wrote:Saltine crackers and panko crumbs ground up in the food processor 50/50 mix.
Egg and milk.
Fry
Salt to taste
Note: I have a fish scaler so I like the skin on my panfish, walleye I just zip, chunk and fry. Same mix goes on those species.
Enjoy!!!
I definitely like the skin on panfish, right on !
- Jonny
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Re: New Twist For Perch / Walleye Recipes?
Lockdown wrote:Singing Bridge wrote:Jonny wrote:Lockdown wrote:Jonny wrote:Trying Andy’s red with some fresh eyes.
Might have a winner here. Very simple, thin breading, and just enough seasoning to help out but not overpower. Just need more fish
Man that looks good!! Glad you liked it. For me, their seasoning blend is SPOT ON. Wouldn’t change a thing.
With Andy’s, I don’t throw the filet in the seasoning when it’s drenched/dripping with water. I prefer to wet it then lay both sides down on a paper towel to get rid of the excess water. It doesn’t take much moisture at all to get the seasoning to stick. Super wet filets tends to clump the seasoning up (in the bag or bowl or whatever you’re shaking it in) if you’re making a lot of fish. If you’re only making a little then it doesn’t really matter.
I like to cook mine very hot and fast. Usually flip it multiple times to get the extra “Golden” colored crisp on the outside.
I dried mine as well. I very rarely ever go for a batter and usually prefer a very thin breading. This one is perfect, and honestly it’s dirt cheap. $1.66 for a bag and I might have used a quarter of it. Very happy with it, and probably won’t ever be going back to shore lunch.
Wow, that price is righteous!! Are you ordering it online or most of the sporting stores have it?
I’m sure that will be hit and miss. I get mine at Fleet Farm, but have seen it in a few bigger grocery stores. Seems like most small town stores don’t stock it. I try to support local businesses but am guilty of going the fast, easy, cheap Amazon route sometimes lol
After I posted last night I looked up shorelunch on Amazon and it is roughly twice the price of Andy’s.
Got it at meijer
You have a monkey Mr. Munson?
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Re: New Twist For Perch / Walleye Recipes?
I have one recipe and then a few add-ons to existing recipes.
Quick tips:
- For beer battered recipes use a dark beer to give it a good beer taste versus a lighter amber beer
- Try adding to your breading Tabasco sauce to give it a nice flavor
Ritz cracker recipe:
- Originally this called for mayonnaise to coat fish, but since my son is allergic to eggs and dairy, we just lightly coat in olive oil
- Crumble up some Ritz crackers
- Add salt and pepper to taste to crumbled Ritz
- Coat fish in olive oil, then roll in crumbled Ritz crackers
- Back at 375 Degrees for about 15-20 minutes. You can tell when the Ritz crackers turn back to their original darker color the fish is done.
Then enjoy with a beverage of your choice :)
Quick tips:
- For beer battered recipes use a dark beer to give it a good beer taste versus a lighter amber beer
- Try adding to your breading Tabasco sauce to give it a nice flavor
Ritz cracker recipe:
- Originally this called for mayonnaise to coat fish, but since my son is allergic to eggs and dairy, we just lightly coat in olive oil
- Crumble up some Ritz crackers
- Add salt and pepper to taste to crumbled Ritz
- Coat fish in olive oil, then roll in crumbled Ritz crackers
- Back at 375 Degrees for about 15-20 minutes. You can tell when the Ritz crackers turn back to their original darker color the fish is done.
Then enjoy with a beverage of your choice :)
- Singing Bridge
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Re: New Twist For Perch / Walleye Recipes?
P&YBuck1 wrote:I have one recipe and then a few add-ons to existing recipes.
Quick tips:
- For beer battered recipes use a dark beer to give it a good beer taste versus a lighter amber beer
- Try adding to your breading Tabasco sauce to give it a nice flavor
Ritz cracker recipe:
- Originally this called for mayonnaise to coat fish, but since my son is allergic to eggs and dairy, we just lightly coat in olive oil
- Crumble up some Ritz crackers
- Add salt and pepper to taste to crumbled Ritz
- Coat fish in olive oil, then roll in crumbled Ritz crackers
- Back at 375 Degrees for about 15-20 minutes. You can tell when the Ritz crackers turn back to their original darker color the fish is done.
Then enjoy with a beverage of your choice :)
Definitely going to try this baked recipe. Any great grill recipes ?
- isitseasonyet?
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Re: New Twist For Perch / Walleye Recipes?
Lockdown wrote:I’m a huge fan of Andy’s Red.
I used to experiment with different home made blends and also store bought. Shore Lunch, Fry Magic, etc I tried them all. But as soon as I tried Andy’s Red I decided the search was over
Best part is all you do is wet the filet with water and shake it in the breading. Filet will have a nice even coat every time. Doesn’t get easier than that.
Andy’s red ended my search too. It’s like the stealth strips of breading. “I put that sh** on everything” Chicken, onion rings, ECT
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