A scout troop from Jasper Indiana treated me to a fish fry one night  on my solo Bentpine trip. They introduced me to Andy's Red and it's now my "Go To" seasoning. I like a spicy fish seasoning and Andy's Red fits the bill.  Simply awesome.

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My preference, any type of dry spice and a little Olive oil, pan seared, BUT it's not fish batter at least the old school kind.

My Dad's old VFW post had the best fried batter I've ever had. Old cook took the secret to his grave. One ingredient was room temp FLAT beer. After that I think it was the usual suspects. Made even old frozen cod taste great, a trick in itself. 

For several years I used butter flavored Crisco and Andy's Red or Yellow. It was good, but pretty messy and hard to clean up. I changed to a small amount of olive oil and Old Bay seasoning. Very good, healthier, and way easier to clean up.

Pat

This recipe is good, too.  A wet batter is a little more messy of course but also works great if you make onion rings (like we do)

3⁄4 cup flour
2 tablespoons cornstarch
1⁄4 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup water

My preference is to alternate fried fish meals between breading fillets with Zatarain's Crispy Southern Fish Fri and a liberal sprinkling of Paul Prudhomme's Blackened Red Fish Magic seasonings ... I always use peanut oil for frying fillets.

dd

Actually...
it is hot sauce from packets I scarfed from Taco  Bell. Sriracha would have been better.

Canola oil you say.  I've never had good results frying with it myself.  We use peanut oil with a few healthy squeezes of the Parkay as well.

Hey, James.  Is that a little Sriracha i see on those fillets or . . . ?

For us it's been Andy's Red Fish Breading, for quite a few years. The yellow is ok too but red has a spicy flavor.

I had some pecan crusted walleye at my neighbors that was delicious.  I'm trying to get her to give up the recipe, but no luck yet.

Our secret recipe is a 50/50 blend of canola oil and squeeze marjorine. Heat in skillet until water drops literally dance away. If you don't have rain, any water source will do. Season fillets with your favorite seasonings, we like Cajun, lemon herb, dill, etc. A minute or three on each side. You can cut fillets into bite sized pieces. Drain well on paper towels. Enjoy!!

James recent POD had me wondering. 

What's your fish batter for pan frying?  Any awesome recipes out there?  I'm always working on something new and was really pleased with it this year (as were others).  This year was a dry mix of Zatarains seasoned fish fry, italian seasoned panko crumbs, salt and pepper.