Cant go wrong with Louisiana brand seasoned crispy fish fry. Add a light sprinkle of Tony's before batter.

FIDO98 Legendary fish fry cleaned up by Chat GPT

My fried fish is pretty legendary with my circle of friends. It's complicated, but, worth it. I make a wet batter followed by a dry dredge for my go-to.

Mix about a 1.25c of self-rising flour and a Shiner Bock to thin pancake batter consistency. Season with salt.

I chunk the fish or leave filets whole and marinate in the batter for an hour or two.

While that's going I make my dry dredge.

Take a sleeve of Saltines, a sleeve of Town House (or Ritz), zest of a lemon and some fresh parsley to a food processor. Pulse until it's a fine cracker meal.

Add a box of panko and 1/2c corn flour. Season the dry dredge with a little Slap ya Momma and old bay

Take the fish from the wet batter and drop in the dry. Dredge pressing firmly to coat.

Fry till GBAD
Ingredients

Wet Batter:
1 1/4 cups self-rising flour
1 bottle (12 oz) Shiner Bock (or any dark beer)
Salt, to taste

Fish:
Fresh fish fillets or chunks (your choice of white fish like cod, catfish, or tilapia)

Dry Dredge:
1 sleeve Saltine crackers
1 sleeve Town House or Ritz crackers
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 box (about 8 oz) panko breadcrumbs
1/2 cup corn flour
1 teaspoon Slap Ya Mama Cajun seasoning (or your favorite Cajun seasoning)
1 teaspoon Old Bay seasoning

For Frying:
Neutral oil with a high smoke point (like vegetable, peanut, or canola oil)

Instructions

1. Prepare the Wet Batter:
1. In a mixing bowl, whisk together the self-rising flour and beer until the batter reaches a thin pancake batter consistency.
2. Add a generous pinch of salt and mix well.
3. Submerge the fish fillets or chunks in the batter, ensuring they are fully coated. Cover and refrigerate for 1-2 hours.

2. Make the Dry Dredge:
1. In a food processor, combine the Saltines, Town House or Ritz crackers, lemon zest, and parsley. Pulse until the mixture becomes a fine crumb.
2. Transfer to a large bowl and stir in the panko breadcrumbs and corn flour.
3. Season with Slap Ya Mama and Old Bay. Mix thoroughly.

3. Dredge the Fish:
1. Remove the marinated fish from the wet batter, allowing any excess to drip off.
2. Place the fish in the dry dredge, pressing firmly to ensure a

4. Fry the Fish:
1. Heat oil in a deep fryer or heavy-bottomed skillet to 350F (175C). The oil should be deep enough to fully submerge the fish.
2. Fry the fish in batches to avoid overcrowding, cooking until golden brown and delicious (GBAD) approximately 3-5 minutes per piece, depending on size.
3. Transfer the fish to a wire rack or paper towel-lined plate to drain excess oil.thorough, even coating.

Tips:
For extra crunch, let the coated fish rest for a few minutes before frying.
If you're making a large batch, keep the fried fish warm in a 200F (93C) oven while finishing the rest.

fried shrimp:

half & half crushed saltines and your choice of zatarains
coat shrimp in mayo, then run through the breading
eazypeazy