I've tried the rest
Now here's the best!

Recipes & Tips

Cronzy’s Cooking Tips
Before we go any farther, here are a couple of important tips that I’m passing along to you to insure you get the most out of that valuable catch of fish you are about to prepare.

Fresh:
Fresh fish is the best fish. That’s not to say that frozen fish can not be thawed and make for some mighty fine eating, but freshly caught fish right out of cold stream or lake makes for prime eating. Next, I prefer fish that has been chilled a day or two in a cooler or refrigerator. If you’re shopping at the local store, request the freshest fish possible from your manager in charge of seafood sales. It’s amazing, how properly ice downed fillets of walleye, whitefish, perch or other species can taste when coated or covered in Darryl Cronzy’s Canadian Fisherman’s Breading & Batter Mix. Again, that’s not say that frozen fish should not be utilized, but the fresher the better as Cronzy says.

Hot is the Word:
Remember it’s all important that the temperature of the oil you are about to lower your fillets in be maintained between 350 degrees Fahrenheit and 370 degrees Fahrenheit. This prevents the oils from entering the breading or batter at lower temperatures and over-cooking or burning the fish at high temperatures.

Never over-cook:
Simply put, I would rather it a raw fillet of fish that fillet that is over-cooked. There should be no such term as well done when it comes to preparing fish. When a fillet is moist and flakes easily with a fork it’s ready for the table.

Simple Breading Instructions
Remember that my Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix unlike most other mixtures out there already includes egg and milk in the ingredients. This is one reason why fish is easy and simple to prepare and always comes out delicious when the directions are properly followed.

  1. Preheat 2-3 inches (5-8cm) of oil in a pan or shallow sided deep fryer to 360 degrees Fahrenheit (182 degrees Celsius). A generous portion of butter can also substitute for oil.
  2. Lightly moisten fish fillets with water, soda water, ginger ale or your favorite beer or ale. An egg wash can also be substituted. Shake off excess liquids.
  3. Dust with Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix or place mix in a Ziploc bag with fillets and shake until fillets are covered. Let fillets stand for one minute.
  4. Fry until golden brown approximately 2-4 minutes, turning once. Remember do not overcook.

Simple Batter Directions:

  1. Dust a thin coat of Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix on fish and let stand for at least one minute.
  2. Combine 1 cup of Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix and 1 cup of water and mix until smooth. Beer can be substituted if a beer batter is requested.
  3. Dip fish in batter and shake off any excess. Immediately, slowly lower fillets in hot 360 degree Fahrenheit (180 degree Celsius) oil.
  4. Fry fish 2-4 minutes until golden brown
  5. Remove fish and place on paper towel. Cooking is complete when fish flakes easily and is still moist.

Cedar Plank Salmon With Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Ingredients

  • 1 cedar plank immersed in water 6 hours
  • Salmon, Trout or walleye (skin on but scaled) to fit plank
  • 1 lemon
  • 2 tbsp. olive oil
  • juice from one lemon
  • 1 green onion chopped
  • cracked pepper
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Instructions

  1. Preheat grill to high. Make certain plank has been soaked thoroughly.
  2. Brush olive oil on fish
  3. Sprinkle Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix generously on fish , rubbing into the flesh.
  4. Top with desired crack pepper and chopped onion and lemon juice
  5. Place plank on barbecue, close lid and heat for 3 to 5 minutes until plank starts to crackle and smoke.
  6. Carefully place fish skin side down on the cedar plank. Close lid and blank bake fish for 12-14 minutes. A spray bottle should be kept on hand to extinguish and flames that might arise.
  7. Remove fish to a serving plate, squeeze on desired lemon juice and serve.

Lemon Butter Walleye

Ingredients

  • Walleye fillets (scaled, but skin left on)
  • 5 tbsp. lemon butter
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Instructions

  1. Brush desired amount of lemon butter over walleye fillets.
  2. In a ziplock bag combine breading mixture and fish. Shake to thoroughly cover fillets breading
  3. Melt butter to cover a shallow frying pan to a depth of ¼ inch
  4. When butter reaches appropriate high heat lay fillets skin side down and fry approximately 1-2 minutes
  5. Flip and cook for a similar period on the flesh side down
  6. Serve with lemon

Coca Cola Deep Fried Battered Fish

Ingredients

  • 1 can of cold Coca Cola
  • 2 to 3 pounds of thawed fish (walleye, perch, bass, whitefish etc.)
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Instructions

  1. Preheat 3 to 4 inches of oil or lard to 360 degrees Fahrenheit
  2. empty a small portion of Darryl Cronzy’s Breading and Batter mix in a large Ziploc bag
  3. add moist fish fillets to the bag and mixture and shake to cover
  4. in a separate bowl add the remaining Darryl Cronzy’s Canadian Fisherman’s Breading and Batter and mix in a moderate amount of coke to produce a thin to medium batter
  5. now take the dry coated fish fillets and dip through the batter to cover entirely.
  6. carefully lower battered fish into the hot 360 degrees oil
  7. fry fish 2 to 4 minutes turning once

Darryl Cronzy’s Parmesan Walleye Fillets

Ingredients

  • 4-6 heaping tablespoons Parmesan Cheese
  • 2-3 pounds of scaled walleye fillets (perch, whitefish, trout or fish of choice)
  • Darryl Cronzy’s Canadian Fisherman’s Coating and Batter Mix

Instructions

  1. place Parmesan cheese and Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix in a Ziploc bag and shake and mix thoroughly.
  2. wet fillets in your choice of water, beer, ginger ale, white wine or milk
  3. shake off excess liquid, place fillets in mixture, close Ziploc shake and totally cover
  4. pan fry in an inch or less of 360 degree Fahrenheit butter and oil 2-4 minutes turning once
  5. present with sliced lemon

The Beer Drinker’s Favorite

Ingredients

  • 1 bottle of cold Coors Lite (choose your own if you want, Cronzy likes Coors)
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter
  • Walleye, perch, whitefish, panfish, pike or bass fillets…trout and salmon work great too.

Instructions

  1. add one bottle of cold Coors Lite to a large Ziploc bag or deep plastic bowl
  2. submerge fillets and let sit for 30 minutes
  3. remove fillets and place them in a new Ziploc bag containing Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix
  4. shake to cover fillets completely, remove from bag and let the fillets sit for 2 or 3 minutes
  5. you are now left with the choice pan frying or deep frying….remember 360 degrees Fahrenheit

Cronzy’s Deep Fried Shrimp

Ingredients

  • 1 large bag of those big frozen shrimp you find at the local grocery store
  • Darryl Cronzy’s Canadian Fisherman’s Bread and Batter Mix
  • Milk if you decide to make a batter

Instructions

  1. thaw shrimp
  2. devein shrimp by removing the black strip down the back of the shrimp
  3. to butterfly the shrimp simply make the cut deeper almost 3/4 of the way through the shrimp and press down
  4. now it’s your choice… breading or batter?
  5. once the decision is made carefully lower the coated shrimp in hot (360 degree Fahrenheit) peanut, vegetable or corn oil
  6. fry for a minute or two or until they float
  7. serve with sliced lemons and salt

Does This Stuff Work on Chicken? You bet and we like it better than the Colonel’s too!!!

Ingredients

  • Milk
  • Chicken legs, chicken breasts or chicken wings
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Instructions

  1. moisten chicken in milk
  2. roll in Darryl Cronzy’s Breading and Batter Mix, pressing chicken into mixture as you roll
  3. let coated chicken stand 30 seconds to 1 minute
  4. carefully lower chicken into 3 to 4 inches of 360 degree Fahrenheit oil
  5. deep fry until golden brown and chicken is floating

The Best Wings in the World

Ingredients

  • Chicken wings / 1 pound at least for each person at the table
  • Milk or water
  • Darryl Cronzy’s Canadian Fisherman’s Breading and Batter Mix

Instructions

  1. moisten chicken wings
  2. press wings firmly into Darryl Cronzy’s Canadian Fisherman’s Coating and Batter Mix
  3. let stand 1 minutes
  4. slowly lower wings into 360 degree Fahrenheit oil of choice (we love peanut oil)
  5. cook until wings are golden brown
  6. Serve with blue cheese, hot sauce and celery

Darryl Cronzy's Breading and Batter Fish Sandwich

Here's a tasty meal, that's easy and quick to prepare and better than a burger. It can be made in the kitchen fried in a pan or broiled in the oven. It can be cooked on a barbecue. It's also a simple and hearty treat at a shore lunch down by the water.

Ingredients

  • Fillets of fish cut to fit on a hamburger bun. (walleye, whitefish, perch, or just about any other fish you prefer)
  • Darryl Cronzy's Breading and Batter Mix
  • Hamburger buns
  • Lettuce, tomato, processed cheese slices, onion slices, tartar sauce/mayo,

Again, this great meal can be fried or grilled. The boss likes them either way. The important thing to remember is....you should never over-cook fish. Fish is ready when it is still moist and flakes easily.

Instructions

  1. Moisten pre-cut fillets and gently roll in Darryl Cronzy's Breading and Batter Mix
  2. In a frying pan melt a teaspoon or two of butter and carefully panfry the fish turning once.
  3. On a grill at the barbecue or in the kitchen simply place the fish on a pre-oiled grill rack, turn up the heat and cook turning once.
  4. Serve the hot fillets on hamburger buns
  5. Add the extras, but we heartly suggest the cheese slices, lettuce and onions

One final suggestion. Prepare enough fish for at least two sanwiches for each guest. One is never enough.