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.
Larry
3/12/16
meal date
Thanks for the review on the fish breading, glad that you were able to try the fish crisp. For us in Canada it is readily available in the store. and we do enjoy it.
ReplyDeleteIf I see the House Autry I will pick some up as our, fish crisp supply is running low and may run out before we get back to Canada.
Larry, Nice taste test! If you need any help with the next crappie taste test, just give us a call and we'll help you out... Good eats for sure! Take Care, Big Daddy Dave
ReplyDeleteInteresting experiment. Terry and I love crappie! Terry uses a mixture of cornmeal, flour and panko with seasonings.
ReplyDeleteBig Dude, Your fish looked so good! Glad you are up and around! Bet you are getting better everyday!
ReplyDeleteLooks yummy! A lot of folks like the House Autry fry. I had the chance to try a bunch of their products a few years back when they were fairly new to our area and everything was good.
ReplyDeleteI've never deep fried anything, because my husband told me right after we were married that he didn't want my very delicate skin splattered with oil. Anyway, after his heart problems, we'd have had to cut back on frying anyway. Still, I'd love to try your deep fried fish...
ReplyDeleteAnd I hope this means that your second knee is well on the mend! Just in time for Spring, which Dan has decided is on the upswing!
Have you ever heard of Frying Magic? My dad used it for everything he fried...it was wonderful! Perch and trout and chicken! Even chicken livers!
ReplyDeleteExcellent! Just from looking at the photo I prefer the darker breading ( gives it a golden hue). So House Autry's it is!
ReplyDeleteHope all is well.
Velva
Taste tests are always fun. As with Velva, I prefer the darker one if you're judging appearance. Glad to see you blogging again. We missed you and so pleased that your surgery went well.
ReplyDeleteSam
They all look great. Love the thick chunks of fish - perfect!
ReplyDeleteIt's always fun to experiment in the kitchen. I think the darker colored House Autry looks more appetizing and it's great that it had a better flavor too.
ReplyDeleteok, now I'm craving cole slaw! :) Haven't had any all Winter.I use a breading that I get in Kansas. It's seasoned flour and we love it. If you're interested, I'll send you the name. I can't remember it right now without dragging downstairs to look. :)
ReplyDeleteGlad to hear your second surgery is behind you Larry! The fish breading and cole slaw sounds wonderful. Our local store has bluegill filets on sale this week and I'm going to get some to fry this week. My favorite breading that I use on fish is 1/2 cup of yellow corn meal, 1/2 cup of flour, add 1 tablespoon crushed dried shallots (I buy Penzeys or you can use fresh minced), 1 teaspoon dried or fresh thyme with S and P to taste. It's really good!
ReplyDeleteThanks for testing the breading. Will get some House of Autry.
ReplyDelete