The only way you know if a recipe works or not is to simply give it a try. Some will occasionally backfire, but more often than not, you will have stumbled upon something that is really good.

I have been experimenting with different breading for fish for almost 20 years. I have tried numerous commercial, store-bought breadings, as well making my own. Mine has turned out to be one of the best. As the years have gone on, and with countless experiments, I found that the best breading enhances the taste of the fish and doesn’t cover it up. Fish have a rather delicate taste and if the breading is too spicy you taste only the breading and not the fish. Also, the breading should be light enough that it coats the fillet but doesn’t cover it as if it is a blanket.

I start my breading with plain breadcrumbs. I use one cup of breadcrumbs and mix with it one tablespoon of paprika, one tablespoon of powdered garlic and one tablespoon of white pepper. Obviously, if I have a bunch of fish, I expand the recipe proportionally. After that I deep-fry the fish in vegetable oil, although you can panfry the fish in butter as well.

Don’t be afraid to experiment with different herbs and spices. Make it your own with your favorite flavors.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.