Plenty of options when choosing fish batter

?Thankfully, catch-and-release is a campaign most anglers have embraced and practice these days.
We have so many great fishing opportunities in Sunset Country due to good management practices by the Ministry of Natural Resources and from people taking the responsibility to release big fish and not go home with their limit every time they hit the water.
That being said, it is okay to keep a few fish to eat from time to time. In fact, there is nothing on Earth I would rather eat than a fried crappie, perch, or walleye.
I have worked at numerous lodges and resorts in Sunset Country over the years, and it’s interesting to taste all the different batter variations.
Most of these places have their own secret blend they are confident is the best-tasting batter there is.
Two types of batter are popular in this region. Corn Flake crumb-based batters are extremely popular, as are the lighter manufactured batters like Shore Lunch brand products.
Kenora resident Peter Williams recently created his own batter with a Corn Flake crumb base he has called “Killer Krumbs.”
He gave me a sample to try a couple of weeks ago and I have to say I was very impressed. Killer Krumbs are like Corn Flake crumbs on steroids, with some secret ingredients for added flavour.
Williams came up with the Killer Krumbs product after years of testing his own blend until he got it just right. Last year, he cooked fish for his friends, Rupert and Val Ross, and in his own words stated that they “went wild” for his fish because of the batter.
It should be noted that Rupert has cooked plenty of shore lunches, and eaten his fair share of fish, when he was a guide in his earlier years.
You can find Killer Krumbs at a number of shops in Kenora (just ask around). And it should be available at most fishing and convenience shops across Sunset Country by the start of walleye season on the third Saturday in May.
The secret formula to using Corn Flake crumb batters like this is to first dip the fish in flour, then egg, then the crumbs. One trick I learned from my friend, John Monteith, is to always dry the fillet slightly before coating with flour.
He does this by laying the prepared fillet on paper towel before beginning the battering process.
Manufactured breading and batters like Shore Lunch are good, too, and come in more variations flavour-wise.
The advantage to using a product like Shore Lunch is you can skip the flour and egg steps, and just coat the fish in batter before dunking it into the oil.
This can be advantageous for anglers wanting to cook a shore lunch in a remote area where packing light is a necessity.
I use Shore Lunch quite frequently, but like to dip my fillets in egg and then batter, just to give the batter a little bit more substance. In a pinch, though, the egg step can be skipped.
Shore Lunch comes in a small box and is widely available across the region in a multitude of flavours. It has been around since the ’80s—a true testament to the fact that people like it.
Another secret with Shore Lunch is it actually makes a great batter on chicken, as well.
My advice is to try both styles of batter and see which you prefer. Or better yet, mix them and come up with your own secret blend.

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