This recipe is what I prefer for my perch and bluegills. I'm not certain, but I think that my great grandmother conjured this up? but anyway, it is one my family has been using for years.

2/3 cup white cornmeal(very important to use white cornmeal)
2/3 cup cornstarch
1/3 cup flour
1 teaspoon paprika
1 or 2 teaspoons of salt
4 teaspoons baking powder
2 egg whites(can be substituted with powdered egg whites, I premix ingredients,except the water, so its ready when I cook fish)
water

Enjoy

yoop, try this.

Coat the fish with honey before you dip them in the egg.

Not kidding on this. When the fish is done and you add some fresh lemon juice on the fish you get a kick ass sweet/sour taste.

Blacksnake
I will have to try this. Sounds like that would go nicely with my cracker crumb recipe that I use for coho,s and grouse breasts.

Recipe came out of the Porcupine Press. Best mag in the world.

how's it taste on crappie? i put a measly 6 in the freezer today but i'm wanting to fry them up pretty soon.

Its great for crappie, I also used this batter on walleye, whitefish, and pike. I don't really use this for salmonids.

i soak my salmon fillets in italian dressing for 24 hours before cooking. it's simple as can be and delicious.

never heaten or caught walleye or pike.

I like your recipe yoop.

Blacksnake, that is a great idea using honey. I will HAVE to try that.

Sounds good. I used to catch BUCKETS of Bluegill when I lived in Florida. Also, I've always called "crappie" "specks" or "speckled perch", simply because "crappie" sounds very un-appetizing lol. However, fake maggots seem to catch those well. Bread for Bluegill and Brem.