We were in the mood for some fried crappie and decided to do a little taste test while we were at it. Over the years we have used a variety of fish breadings and batters, both store bought and homemade and recently have picked up a couple of new ones.
While at SeeWee’s Restaurant near Mt. Pleasant, SC a year or so ago, we decided we really liked their fish breading and discovered it was House Autry Seafood Breading and it is available in our grocery stores.
Then we noticed that one of my blogger buddies regularly uses McCormick Fish Crisp which I have only been able to buy from Amazon.
For tonight’s meal, we decided to give them each a try by deep frying in 350* oil. The slightly moist fish pieces were breaded with each mix then fried in separate batches with the first one kept warm while the second one cooked. I added no salt or other seasoning until after we tasted them – each needed more salt for my taste. Here they are after frying and plated along with some slaw and potato salad.
As can be seen, the House Autry (in the back) is darker in color even though they were cooked for the same time and the oil temps were the same - I was surprised at the difference here. While the tastes were similar, we all thought the House Autry had just a little more flavor. Next up we’ll use them to pan fry a batch and see how they compare that way, but for now, we’ll lean toward the more readily available House Autry. If you have a favorite seafood breading or batter, I'd like to hear about it.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
3/12/16 meal date