Best seasoning for cooking fish: I have been learning to use the air fry setting on a new stove. I cleaned a fresh lake trout, rubbed olive oil on it and seasoned it with a commercial...

shotgunner Loc: PA Tioga County

I have been learning to use the air fry setting on a new stove. I cleaned a fresh lake trout, rubbed olive oil on it and seasoned it with a commercial "seafood" seasoning, that is Old Bay based. It was very good. I am looking for other options for seasoning / spice.

Cbanger Loc: Downingtown pa

When I fry fish it's 3 seasonings black pepper, onion powder and seasoned salt, I use a combination of bread crumbs and corn meal, sometimes I make a egg and milk wash

saw1 Loc: nor cal Windsor

shotgunner wrote:

I have been learning to use the air fry setting on a new stove. I cleaned a fresh lake trout, rubbed olive oil on it and seasoned it with a commercial "seafood" seasoning, that is Old Bay based. It was very good. I am looking for other options for seasoning / spice.

We soak Striper fillets in Franks Hot Sauce for bout 30 min and then roll in flour and fry.
They're great. Not hot at all just a good flavor.

6482bodean Loc: Northern Indiana

For freshwater fish, pat them dry first. I like to dust them with black pepper and celery salt and leave them sit for a half an hour or so. Next, roll them in flour, then an egg wash, and finally roll them in Panko or bread crumbs moistened with melted butter (helps to brown them more evenly)and a bit more celery salt and black pepper. Air fry at 400° For about 10 to 12 minutes per side until they brown up nice.
I really prefer to deep fry them using the same ingredients, minus the butter, but my cholesterol level says I don’t !

plumbob Loc: New Windsor Maryland

shotgunner wrote:

I have been learning to use the air fry setting on a new stove. I cleaned a fresh lake trout, rubbed olive oil on it and seasoned it with a commercial "seafood" seasoning, that is Old Bay based. It was very good. I am looking for other options for seasoning / spice.

Look up blackening recipes. Many versions of it out there.

OJdidit Loc: Oak Creek Wisconsin

Try some Shore Lunch recipes. They come in multiple flavors from original to Cajun.

Mgiven Loc: Michigan

We enjoy Andy's brand of fish seasonings. They have a few different "heat" of flavors to choose from. Sometimes we'll cut it with Drake's also.

bapabear Loc: Blaine, Washington

Just for fun, add dill and lemon pepper to your mixes. It is amazing how well dill goes with fish, especially salmon.

Matt S. Loc: East Lansing Michigan

bapabear wrote:

Just for fun, add dill and lemon pepper to your mixes. It is amazing how well dill goes with fish, especially salmon.

I second the dill. Very tasty.

Whitereb Loc: Lake Guntersville Alabama

I’m a Tony catchers Cajun seasoning. Zatarans fish fry go easy on Tony’s fish fry has seasoning in it. Egg wash sake it in fish fry I do both air fry and deep fry.

Doug Lemmon Loc: Rochester Mills, PA

This was tonight's dinner. Walleye fillets soaked in Franks Original for about an hour, dredged in a 50/50 corn starch and rice flour mix, dipped in egg wash, and then into a crushed Ruffles potato chip breading. These were pan fried. The white rice has carrots, celery, onion, garlic, chicken broth, a bit of coarse pepper and parsley.

saw1 Loc: nor cal Windsor

Doug Lemmon wrote:

This was tonight's dinner. Walleye fillets soaked in Franks Original for about an hour, dredged in a 50/50 corn starch and rice flour mix, dipped in egg wash, and then into a crushed Ruffles potato chip breading. These were pan fried. The white rice has carrots, celery, onion, garlic, chicken broth, a bit of coarse pepper and parsley.

😁How do you like the Frank's Sauce on the fillets?

Doug Lemmon Loc: Rochester Mills, PA

saw1 wrote:

😁How do you like the Frank's Sauce on the fillets?

It's really good! You had mentioned it a while back and I gave it a try. The Wifey even likes it and she doesn't like hot and spicy food. It just adds a nice flavor! 👍🏻👍🏻

bapabear Loc: Blaine, Washington

Doug Lemmon wrote:

This was tonight's dinner. Walleye fillets soaked in Franks Original for about an hour, dredged in a 50/50 corn starch and rice flour mix, dipped in egg wash, and then into a crushed Ruffles potato chip breading. These were pan fried. The white rice has carrots, celery, onion, garlic, chicken broth, a bit of coarse pepper and parsley.

Wow! that sounds great. Thanks

saw1 Loc: nor cal Windsor

Doug Lemmon wrote:

It's really good! You had mentioned it a while back and I gave it a try. The Wifey even likes it and she doesn't like hot and spicy food. It just adds a nice flavor! 👍🏻👍🏻

Very true. It's not hot at all, just a nice flavor.