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Anyone ever used " Fish Crisp?"


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#1 Alfiegee

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Posted 19 November 2014 - 12:43 AM

I got a nice 19 inch Walleye ( in zone 20 )
I am 99% C and R, but decided a feed of Walleye might be good.
I have this box of Fish Crisp so decide to try it. Found it totally over-powered the flavor of the 'eye.
Any other opinions or experiences? Although my diner was good I think it would have been far better without the " Crisp "

Alfie.
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#2 fenwickfisher

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Posted 19 November 2014 - 06:36 AM

Ive never actually tried it but i brought some brookies back from newfoundland for some family and they had said the same thing. I believe it was the garlic flavour but havent heard anything bad about it other than the flavour is too strong. Then again my dad and his newfie friends all really like it. But like i said never tried it so i dont really know lol
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#3 FrequentFlyer

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Posted 19 November 2014 - 08:18 AM

yea, you'd need a mild one, or do a homemade batter


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#4 flandogg

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Posted 19 November 2014 - 11:25 AM

I find the Italian flavoured Fish Crisp to be lighter in taste. I use it for my chicken too haha.


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#5 buck

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Posted 19 November 2014 - 12:16 PM

yeah walleye is a little mild so like we do in Italy season your flour or fine breadcrumbs with salt and pepper a little granulated garlic for aroma (because we eat with our noses first) then pan sear it in a little olive oil and butter until golden and enjoy with a squirt of lemon. Those store bought mixes are always full of crap that we don't need in our bodies and very overpowering. if you wanna take it to the next step make a caper aioli.


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#6 hamiltonangler94

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Posted 19 November 2014 - 12:49 PM

I personally like the original fish crisp but that's just me
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#7 Swing4Steel

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Posted 19 November 2014 - 01:51 PM

Original ! Ive fished beside rocky before. What a character !
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#8 Knuguy

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Posted 19 November 2014 - 02:22 PM

I find that most coatings 'interfere' with the taste of fresh fish. That's why I just coat it with a light dusting of flour. You wouldn't put goop on a filet mignon---why put it on delicious fresh caught fish?


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#9 Kit

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Posted 19 November 2014 - 07:33 PM

I find original super salty. The beer battered is great. Or make a home made batter.


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#10 Alfiegee

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Posted 19 November 2014 - 11:48 PM

Ya will go back to old recipes.
Thanx for all the input. I guess I was not wrong.

Alf
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#11 Alfiegee

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Posted 19 November 2014 - 11:48 PM

Ya will go back to old recipes.
Thanx for all the input. I guess I was not wrong.

Alf
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#12 GoodenTight

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Posted 20 November 2014 - 09:52 AM

i love the original for bass or eyes. can't go wrong.


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#13 curtis89

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Posted 20 November 2014 - 11:21 AM

I personally like to dip my fillet in an egg then bread crumbs.  Simple, but very tasty.

Also, try using peanut oil- it's great for frying fish.


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#14 DitchWizard

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Posted 20 November 2014 - 12:20 PM

yeah walleye is a little mild so like we do in Italy season your flour or fine breadcrumbs with salt and pepper a little granulated garlic for aroma (because we eat with our noses first) then pan sear it in a little olive oil and butter until golden and enjoy with a squirt of lemon. Those store bought mixes are always full of crap that we don't need in our bodies and very overpowering. if you wanna take it to the next step make a caper aioli.


^^^^^this. I will throw in a little beer too sometimes. 


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#15 Captain Barty

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Posted 20 November 2014 - 01:09 PM

Take some perch fillets dip them in franks red hot, then coat in fish crisp. Fry em up in some sunflower oil.

 

Boom! Your mind will be blown with delishosness. :)


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#16 Liger

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Posted 20 November 2014 - 03:17 PM

Bass and Lake Trout in the garlic fish crisp is good, but for walleye and perch I would go just plain fry in butter or oil. The cajion fish crisp is not bad either on Bass/Trout

 

My 2 cents


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#17 Slobbergirl23

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Posted 25 November 2014 - 09:25 PM

Fish crisp is personally our 'go to' when cooking fish! If were deep frying the fish for some yummy nuggets and fries we simply just use the coating on its own. My bf found a new recipe this winter tho were you bake your fish in the oven with some butter in a cast iron skillet, mayo all over the fish, a little bit of fish crisp just on the upper side with a few of your favorite spices and OMG does your mouth drool!
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#18 OCDComputing

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Posted 30 November 2014 - 07:45 PM

For me...fish crisp made with Guiness and very runny, just to put a very light coating on the fish...deep fried....*DREWL*...got me thinking I need to do this soon on some Bass that caught this summer


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#19 CatchandreleaseKyle

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Posted 06 December 2014 - 12:17 PM

Fish Crisp isn't bad. My old man has used it on rainbow trout a few times and we've enjoyed it


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#20 123chadder

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Posted 09 December 2014 - 08:49 PM

the butter and garlic is awesome,i also like the cajun for chicken...

 

my uncle used to own fish crisp...lol


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