Folks...I've been frying fish for a lot of years. My old standby for breading is egg wash then Ritz cracker crumbs. I have bought many different type breadings just for variety sake. I have both pan fried and deepfried fish following the instructions on the breading mix. Latest breading is Zatarain's Fish Fri Crispy Southern. I recently made perch and bluegills. Though the batter says "crispy" the fish came out just plain mushy. I used canola oil at 375 degrees. What the heck am I doing wrong? Thanks.
Recipies & Cooking
Mushy fish
3/2/17 @ 10:37 AM
Displaying 1 to 15 of 16 posts