Cooking Frozen Fish

I breaded and froze some perch fillets. Now I want to bake them. Should I thaw them out first, or can I just put them in the oven frozen? Not sure how they will turn out.

Egg an ritz crackers crushed or egg an captain crunch crushed up or good ol shore lunch

Don’s Chuck Wagon batter, which I’ve only ever seen in Pick-N- Save. Mix batter with your liquid of choice (water or beer), add 1/2 a jar of grated Parmesan cheese and mix well. Dip fish to coat and drop in the deep fryer til golden! Nothing but compliments when I make my fish this way! I do also like Shorelunch and have never tried Andy’s, I’ll have to check that out. 

Dust in zatarains dip in egg,milk and then roll in Italian bread crumbs,deep fry. I alays let the drip on newspaper told it soaks up an residual oil

Marsh man you ok?

 truly deeply love crushed cornflakes (no sugar coated so skip tony the tiger). Grind them up fine!

Dip fish in flour with black pepper, then egg and finally crushed cornflakes. By dipping in the flour first gives the egg something to grab onto which provides a great coating of cornflakes. Can't beat it!

Check Festival Foods for Golden Dipt.  I think I’ve seen it there.

Shorelunch and Andys are fine, but my #1 is Golden Dipt.  I have trouble finding it though.  Walmart has one under McCormick in a box but I usually get the 5 lb white bag that doesn't say anything about McCormick on it.  Not sure if its the same thing or not.  

I’ve done this many times with perch and walleye and deep fried them at 350o.  No problem.         CARPIO 

I always have used my own combo of flour, crushed saltines, season salt, and maybe another seasoning that varies based on my mood.  I soak fillets in a mixture of beer and milk for 15-20 minutes.  I always use a "good" beer for this.  

I like Andy’s. It’s got a great cornmeal texture and I like the spice.  I hadn’t had Shorelunch for years until I was in Canada last year.  I forgot how great that stuff is but you have to have a hot fryer of oil or it will be greasy.  I change up my breading and beer batters regularly so as not to get tiered of any of them. I even fall back on our old college recipe of crushed soda crackers and Old Bay seasoning. Still a great way to bread fish.

I'll add another vote for Andy's. We bought a bag on a whim since that's my name and tried it and now refuse to go back to anything else. We think the seasoning is fantastic. 

I'm not sure. I've only been using it for a few years. All I know is between family and friends it's always the winner, and now they all use it to. Lol

When Andy’s breading was first available I tried it a few times. The seasonings in it were so strong and overbearing I threw out most of it. Those seasonings masked any flavor the fish had. Have they improved that since?

Dang it now I want some right meow!!