Fish Frying Question
Place the well drained/blotted finished product in WITHOUT the cover on.
Here's how we deep fry:
Cool daddy deep fryer
Golden Dipt only in two 1 gallon bags, a bowl of lager beer
Shake fillets in Golden Dipt in first bag, dip in beer, shake fillets in second bag
Cook in single layer in Cool Daddy per thickness of fillets till crisp.
I like the shore lunch "Beer Batter" mix. I'll coat the fillets right after rinsing with the dry mix very lightly, and from there to the batter mix that I keep light not heavy. I coat the fillets first with the dry because it seems to hold the batter better. Cook till golden brown...Good Stuff!
I don't mind Shorelunch, but the original one can clump from the egg. Its my one complaint about it. I never ran into it with any other breading. The cornmeal Shorelunch does not do that though and I prefer that anyway. If I do use original, I will try to mix it 50/50 with crushed saltine crackers. I do like Andy's too though. Haven't had many breadings I don't like, whether I made them from scratch or from a box, i think just getting them fried right is the big part.
You guys made me hungry..
I brought some walleye fillets home from a trip to Wisconsin a couple weeks ago..
Took some flour and added some garlic power, salt and lemon-pepper seasoning. Took the patted dry fillets (oil does not like water) dipped them in the flour mixture, then into eggs then into Panko bread crumbs. Heated oil up in a deep cast iron skillet on my grill got the oil up to 375-380, and did two chunks at a time for 3 minutes per side.. They turned out FANTASTIC !!
Made a vinaigrette coleslaw and a orzo pasta salad to go along with it..
Op, you mentioned the breading and eggs getting all mixed up....when breading anything, keep one hand dry, and the other wet. This keeps things separated and makes the breading process much easier in every way (I learned this from a professional chef). When the wet (water/milk/eggs...whatever) fillets are dropped in, shake them around in the bread crumbs/shorelunch before manipulating them with the dry hand, to keep the dry hand dry. It helps keep everything sticking where it belongs...on the fillets.
Like mentioned by one other guy, when I use shore lunch, its right from the faucet, where I rinse them, hold them for a second or two and right into the shore lunch.
I strongly suspect the issue you are having is temperature. Your temp gauge may be off a little. Oil that's not quite hot enough will actually absorb into the breading, preventing it from becoming crispy and greatly reducing (if not preventing) crispiness. I'd bump the temps to 400-425 to start the fry....Sufficiently hot oil is absolutely critical. Also, if you get the temp just right, then dump in too many fillets too quickly, that oil temp is going to drop for a bit, causing your food to absorb the oil instead of being crisped by it. I prefer to start with oil on the hot side to prevent this natural cooling effect that dropping the fillets(food) in will cause.
As mentioned by others, I also prefer Andy's, especially the "hot" version....nicely spicy. But shore lunch isn't bad in a pinch.