I love battered fish, but it's a dietary no-no around here. Maybe once a year we'll go to Long John Silvers. Sure miss it.

Forgot to add, that we mainly just rub the fish (or chicken breast), add a little salt and pepper or Mrs. Dash and bake it without either breading or batter. Last night I did bread our chicken and it was yummy!

The only time I've had battered chicken is the chinese sweet and sour balls.

I love breaded chicken, like a flour and seasonings and bread crumb shake and bake mixture.

I only had breaded fish as a kid. Mom and I used to go into town shopping on Saturdays. We'd have lunch which was always fish and chips. It was a square fillet breaded. It was the best! It would still taste good to me today, but I never see breaded fish.
(The highlight of the trip was going to the 5 and Dime and picking out something that I wanted. Was always a colouring book.)

If it's fish and chips it has to be beer battered.

For most fresh ocean fish or calamari I like it dipped in egg and just lightly dredged in flour.

To me breaded fish it is frozen fish sticks or frozen shrimp. I don't equate breaded with fresh.

I'm not a fan of deep fried fish except for shrimp or fish and chips.

Jasdip, aren't those memories precious? When I was a kid, we didn't have much, but we did have an elderly lady who was a family friend and once or twice a year, she would take me to downtown MPLS and we would have lunch at a nice restaurant then she would take me to a Dept. store and buy me a few items of clothing. I've never forgotten her kindness.
Patti43, that is how Hubs & I have our fish now. just a little lemon/pepper seasoning and baked. When I'm ambitious, I'll bread my own deep fried fish. season it with S&P, dredge in flour. then beaten egg with lemon juice & lem. zest, then in bread crumbs (Panko crumbs make it extra crispy) Let sit for abt and hour to dry on, then deep fry. Lately that is too much work for just the two of us, not to mention not as healthy.

that's what i was going to mention...we buy a certain brand of fish sticks in panko crumbs and NOT those aweful minced ones...

it had been such a long time since we had long john silver, so dh and i went while visiting fil..it was sooo greasy and just aweful..some things need to be remembered as they were, sigh...

I agree, susanjf,

But, LJS has always been too greasy to me. Tried it once years ago in my home town. Tried it again recently when they built one in the small town I moved to 22 years ago. Still greasy. Ugh.

I like beer batter for frying fish. Chicken I marinate in buttermilk, then roll in breadcrumbs (or panko) for frying. Just my druthers. I'm not a great cook, just adequate.

Use this batter for almost everything now!

Arthur Treacher's Fish Recipe #17040

45 min : 15 min prep

SERVES 10 -12

* 3 lbs fish fillets
* 2 cups all-purpose flour
* 3 cups pancake mix
* 3 cups club soda
* 1 tablespoon onion powder
* 1 tablespoon seasoning salt
* oil (for deep frying)

1. Dip moistened fish pieces evenly but lightly in the flour.
2. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
3. Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
4. Beat in the onion powder and seasoned salt.
5. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
6. Brown about 4 minutes per side.
7. Arrange on cookie sheet in 325F oven until all pieces have been fried.

For catfish I love it breaded in cormeal.

Snapper filet or fingers I love battered.

Fried chicken = battered chicken, right?

I really don't care for much battered; too greasy. I do admit to loving fried clams.

As far as fish, we used to have those God-awful fish sticks when I was a kid. Blechhh! Awful. And I had to be part of the "Clean Plate Club". Ack; I'm nearly gagging at the memory!

These days I prefer fish with no breading and no batter. Just nice, light fish.

I prefer breading. Because I watch the amount of carbohydrates I eat I usually use a combination of bread crumbs from multigrain bread and ground flax seeds.

Fried chicken is not often a battered chicken. You dip the pieces in flour, into an egg/water/milk (your choice) wash and into breadcrumbs (or cracker, pretzel or whatever kind you like). For an extra crispy/thick crust you go back into the wash and back into the crumbs. Then fry it in oil on the stove or deep fry.

I like a beer batter on fish but prefer conventional crumbs for chicken, country/chicken fried steak/chicken or the like. I also like fish just plain. Baked is great. Been eating more of that lately.

I've used the pancake batter for fish too and it works fine although I prefer something less sweet.

Well, Hello, Cynic...I haven't seen any posts from ya lately. Good to hear from you. I guess I could try beer batter on fish sometime soon as I still have 5 cans in the cupboard. I buy a six pack for cooking and it last 1 1/2 - 2 yrs. There are only a couple recipes I use it for. Beer batter sound good (though not as healthy as just baked) but good anyways.

Hi Dotmom! Yes, I haven't been around a lot. Was busy caring for a dying relative. Diagnosed with 5 types of cancer a couple months ago. A few of us pitched in and he was able to die at home as he wished. Then the usual aftermath, some of my own trips to the doctors and other things have kept me busy but I stick my nose in when I can and try to catch up when possible.

A good beer batter can be quite nice. When fried properly it'll be light, crispy and not too greasy.

Fish around here, tho done few and far between cause every place insists on machine cleaning, (and I hate the two hours it takes me to fix their poor job) is lightly breaded in pancake mix. NOT pancake batter! And it's Lake Erie perch, only. My daddy and DH spoiled me. I don't like fishy tasting fish, and it has to be no bones, and preferrably no skin. Dad always filleted it with no bones and skinned it, he never just de-scaled it. Blue gill and crappie are also very mild good fish! Oh, and it has to be fried. I don't like baked fish much.

Chicken I usually bread in a light coating of Bisquick and bake. The last 10-15 minute, I open a can of peaches and drizzle the juice on the chicken, then place a piece of the peace on top of each piece of chicken.

Tami

I too like the pancake dry mix Tami and I also sometimes use it on my fish and chicken.

Sue