Recipe by Swan Valley Tammi
My husband is the fish fryer in our house and this is his specialty. Around here, Jack/Pike is readily available, so that's usually the kind of fillets we have on hand. And I don't care what anyone says, if you dip your fish in this mix and then pan-fry it in margarine, even Jack tastes marvelous!! We always have a sealed, plastic container of this ready in the pantry for summer. (The measurements are to the best of his knowledge, but you can tweak it to suit your taste.)
Top Review by Cookin-jo
We fish for pickerel (walleye) in the summer and always used plain flour for frying until recently. Now my DS wants something with garlic and spice and I've been trying different combinations of seasonings. Nothing has fit the bill until now and I can finally stop looking! The proportions in this mix are fantastic, tasty without any one flavour overpowering the others. I will add more salt next time, but otherwise use the recipe as written. I'm only sorry I couldn't take a photo of the finished fish. Hungry men could not wait to eat it. Thank you, Tammi!
- 3 cups flour
- 1 1⁄2 tablespoons oregano
- 1 1⁄2 tablespoons garlic powder
- 1⁄2 tablespoon basil
- 1⁄2 tablespoon cayenne
- 1 tablespoon black pepper
- 1 teaspoon salt
Directions See How It's Made
- Put mixture in shallow bowl and coat fillets before frying.
- *Note: On the recipe card, hubby's written, "If in an experimental mood, mix with orange crush to form batter for deep frying." We haven't tried this at home yet, but a friend from his old job did it like that once and Greg loved it.