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.

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.

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

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

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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.