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Old 04-05-2020, 10:31 AM   #1
Jaybo31
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Default Soaking Crappie in Sprite

Iíve fried fish for 20+ years. Seen a video the other day, they soaked crappie fillets in sprite for about and hour then patted dry. Then coated in mustard before battering.
Has anyone done this? Iím always up for trying new things but not about experiment and jack up a good batch of crappie.

Only thing Iíve ever done is soak catfish fillets over night in water in the fridge after cleaning and before bagging to draw out some of the fat and strong fish taste.

Just curious.


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Old 04-05-2020, 10:34 AM   #2
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Never done that with crappie but that is what we do with spoonbill
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Old 04-05-2020, 10:46 AM   #3
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What is the point of putting mustard on fish fillets? Is the vinegar in it supposed to do something?
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Old 04-05-2020, 10:50 AM   #4
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Originally Posted by rtp View Post
What is the point of putting mustard on fish fillets? Is the vinegar in it supposed to do something?

Thatís what I was wondering. I could see maybe with a fish that had a strong taste or was oily/fatty. But not a crappie


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Old 04-05-2020, 10:51 AM   #5
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The mustard gives it a nice golden color when deep fried. We still roll em up in corn meal. Helps the corn meal stick too
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Old 04-05-2020, 10:53 AM   #6
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Quote:
Originally Posted by Jaybo31 View Post
...soaked crappie fillets in sprite...coated in mustard before battering.

Iím always up for trying new things but not about experiment and jack up a good batch of crappie.

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Agree with you here...I might try it on some white bass though!
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Old 04-05-2020, 10:53 AM   #7
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Quote:
Originally Posted by Jaybo31 View Post
Thatís what I was wondering. I could see maybe with a fish that had a strong taste or was oily/fatty. But not a crappie


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Ive seen it done and have eaten some done this way, with the mustard. It just didnt taste any different to me vs stuff Ive had without the mustard. I dont have the most refined palate though, lol.
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Old 04-05-2020, 10:54 AM   #8
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Quote:
Originally Posted by Kingfisher789 View Post
The mustard gives it a nice golden color when deep fried. We still roll em up in corn meal. Helps the corn meal stick too
Ahh, it's a presentation thing. Makes sense.
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Old 04-05-2020, 10:59 AM   #9
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Never heard of the sprite deal. I don’t think mustard does anything. I put it on ribs, and butts and noticed to difference in flavor or bark.
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Old 04-05-2020, 11:05 AM   #10
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Mustard acts as a binder for the meal much like it does on rubs for ribs, briskets and pork butts.


I prefer the milk and egg but some folks like the mustard.
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Old 04-05-2020, 11:30 AM   #11
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Mustard works well as a base that the meal will attach to. Have used it on trout and redfish. But I can't taste the mustard after frying.
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Old 04-05-2020, 11:31 AM   #12
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I have dipped catfish in Louisiana hot sauce before battering before. Good stuff


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Old 04-05-2020, 11:34 AM   #13
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Agree, the mustard flavor isnít very noticeable after frying. Iím guessing mustard was used when eggs werenít available. Both work well, and I think mustard lends more flavor than just egg.
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Old 04-05-2020, 11:34 AM   #14
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Quote:
Originally Posted by Jaybo31 View Post
I have dipped catfish in Louisiana hot sauce before battering before. Good stuff
Yup, we do Frank's Wing Sauce on the last batch or two of fish when we fry nowadays. I like that it gives it a little kick and like others have said, it acts as a binder.
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Old 04-05-2020, 11:36 AM   #15
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Was invited to a fish fry a couple years ago. They put mustard on the crappie then the cornmeal. All I could taste was fried mustard. It was awful and a waste of great fish. Crappie is to delicate and mild flavored to use mustard IMO.
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Old 04-05-2020, 11:36 AM   #16
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Mustard works well as a base that the meal will attach to. Have used it on trout and redfish. But I can't taste the mustard after frying.
This. I have never used sprite to soak any fish in never even heard of that before. What is it supposed to do? Itís flavored sugar water that carbonated. Letís us know if you use it how it tastes.
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Old 04-05-2020, 11:37 AM   #17
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I like the mustard glue method !
No vinegar taste at all, cooks right out while frying.
Use it every time I use cornmeal coat.
I don’t know about sprite, sounds like it would cook the fish some with all the acid in it.
Hard to beat a good Tempura batter no matter what IMO.
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Old 04-05-2020, 11:41 AM   #18
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Curious as to what the sprite is supposed to do for the fillets?

Sometimes with my catfish I will dip them in panko bread crumbs and then fry them. It's pretty good that way. But you do have to lightly coat in flour then dip in butter milk and then the panko. Mmmm Mmm
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Old 04-05-2020, 12:38 PM   #19
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Quote:
Originally Posted by Jaybo31 View Post
Iíve fried fish for 20+ years. Seen a video the other day, they soaked crappie fillets in sprite for about and hour then patted dry. Then coated in mustard before battering.
Has anyone done this? Iím always up for trying new things but not about experiment and jack up a good batch of crappie.

Only thing Iíve ever done is soak catfish fillets over night in water in the fridge after cleaning and before bagging to draw out some of the fat and strong fish taste.

Just curious.


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I have used Dr. Pepper and Lemon juice before, but not Sprite
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Old 04-05-2020, 01:16 PM   #20
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Quote:
Originally Posted by Smart View Post
Mustard acts as a binder for the meal much like it does on rubs for ribs, briskets and pork butts. I prefer the milk and egg but some folks like the mustard.
Some folks use Mustard as a binder. I have never used a binder for frying fish. I cook a lot of fish for golf tournaments, all Basa, that I get in 15# boxes. I will say that the best I have found is Zatarains or Louisiana Fish Fry in the big tubs for a batter. Get any cheap pepper sauce, I use Crystal as it is the least expensive. Soak the fillets in the sauce for a few minutes and then batter and fry. Turns out great every time.
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Old 04-05-2020, 01:19 PM   #21
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Quote:
Originally Posted by Mike View Post
Some folks use Mustard as a binder. I have never used a binder for frying fish. I cook a lot of fish for golf tournaments, all Basa, that I get in 15# boxes. I will say that the best I have found is Zatarains or Louisiana Fish Fry in the big tubs for a batter. Get any cheap pepper sauce, I use Crystal as it is the least expensive. Soak the fillets in the sauce for a few minutes and then batter and fry. Turns out great every time.



The pepper sauce is technically a binder...
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Old 04-05-2020, 01:23 PM   #22
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Quote:
Originally Posted by lovetohunt View Post
Curious as to what the sprite is supposed to do for the fillets?

Sometimes with my catfish I will dip them in panko bread crumbs and then fry them. It's pretty good that way. But you do have to lightly coat in flour then dip in butter milk and then the panko. Mmmm Mmm



I'm going to assume, like, lemon/water or soaking in water, it makes the fish taste milder for those who don't care for a fishy fish... couldn't imagine needing to do it for crappie though.
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Old 04-05-2020, 01:24 PM   #23
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I use mustard on occasion. I can not tell much difference other than a bit more corn meal cooked nice and dark golden. There is bound to be some subtle (good) flavor left. Just like I salt and pepper and really do not taste it (lightly applied of course) but without it the fish is bland so tasting more than you realize. I really like the mustard. Beer batter too. And I cook a Lot. And feed several often.
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Old 04-05-2020, 01:36 PM   #24
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I use mustard alot and Louisiana hot sauce sometimes. We use the mustard for the purpose of a better, thicker batter. I fry ALOT of fish and have never had anyone say it taste like mustard. The fish soaked in Louisiana hot sauce will have a hint of spicy to it but you cant really taste the hot sauce in it either. I really like the Zatarains spicy fish fry and we add extra corn meal in it. Will frying up about 15lbs of fillets next weekend for Easter.

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Old 04-05-2020, 02:05 PM   #25
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Quote:
Originally Posted by hogslayer78 View Post
I use mustard alot and Louisiana hot sauce sometimes. We use the mustard for the purpose of a better, thicker batter. I fry ALOT of fish and have never had anyone say it taste like mustard. The fish soaked in Louisiana hot sauce will have a hint of spicy to it but you cant really taste the hot sauce in it either. I really like the Zatarains spicy fish fry and we add extra corn meal in it. Will frying up about 15lbs of fillets next weekend for Easter.

Yeah Iíve used this for a long time. Gonna fry up some later. But no sprite.



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Old 04-05-2020, 02:25 PM   #26
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Quote:
Originally Posted by Smart View Post
I'm going to assume, like, lemon/water or soaking in water, it makes the fish taste milder for those who don't care for a fishy fish... couldn't imagine needing to do it for crappie though.
Google says the Sprite ď firmsĒ the fish up.
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Old 04-05-2020, 02:39 PM   #27
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Crappie aka Sac-a-lait is one of the best eating fish there is, I am not covering it's natural flavor with Sprite or mustard.
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Old 04-05-2020, 02:39 PM   #28
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Never used on crappie but we soak kingfish in sprite overnight when we’re going to fry it.. It’s as awful smelling as anything I can think of when you pour it off, rinse kingfish in water thoroughly and fry it up. I’ve had many people who “hate” kingfish love it when done this way. This only works on fresh kingfish, have tried to freeze it and do the same and it tastes just like kingfish.
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Old 04-05-2020, 02:59 PM   #29
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Quote:
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Never used on crappie but we soak kingfish in sprite overnight when weíre going to fry it.. Itís as awful smelling as anything I can think of when you pour it off, rinse kingfish in water thoroughly and fry it up. Iíve had many people who ďhateĒ kingfish love it when done this way. This only works on fresh kingfish, have tried to freeze it and do the same and it tastes just like kingfish.

Thatís my thinking is itís good for a real ďfishyĒ fish. No way Iím putting it on crappie


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Old 04-05-2020, 03:01 PM   #30
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Quote:
Originally Posted by Kingfisher789 View Post
Google says the Sprite ď firmsĒ the fish up.



water does as well....probably a combination of both firming and taste
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Old 04-05-2020, 03:56 PM   #31
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Quote:
Originally Posted by Jaybo31 View Post
Thatís my thinking is itís good for a real ďfishyĒ fish. No way Iím putting it on crappie


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Agree
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Old 04-05-2020, 03:59 PM   #32
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Never tried sprite. But my wife hates fish flavor and we soak ours in orange juice overnight and blacken it. She’ll eat it that way.
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Old 04-05-2020, 04:00 PM   #33
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Anything other than yellow cornmeal, salt and hot grease on Sac-a-lait is blasphemy and should be against the law.
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Old 04-05-2020, 04:42 PM   #34
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I hate mustard and sure as hell donít want it on my fish.


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Old 04-05-2020, 04:53 PM   #35
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Gonna be a mega negative from me on soaking fish in sugar
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Old 04-05-2020, 05:36 PM   #36
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Quote:
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I hate mustard and sure as hell donít want it on my fish.


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I donít like mustard either but a thin coat for a binder yield much crispier fish and adds no flavor.

It will make the fish more salty so adjust your other seasonings accordingly
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Old 04-05-2020, 05:41 PM   #37
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Have any of y'all used Colonel Jim's fish breading? I get it from a grocery supplier in 25 pound bags, transfer it to gallon ziplock bags and freeze it so it doesn't go bad. It is much better than Zatarains or Louisiana brand in my opinion. It has a coarser meal type consistency.

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Old 04-05-2020, 06:23 PM   #38
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Quote:
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Gonna be a mega negative from me on soaking fish in sugar
Any fish? Elitist
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Old 04-05-2020, 06:38 PM   #39
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Quote:
Originally Posted by Smart View Post
The pepper sauce is technically a binder...
Not in my book, I dry them out very well before using the Better Breader. To me a binder is mayo, mustard or egg wash.
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Old 04-05-2020, 06:45 PM   #40
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I think that would classify as a cardinal sin wouldn’t it?????

Actually I think it would be worth the try sounds good. I have used mustard for fish batter but never Sprite. Come for venison is good.
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Old 04-05-2020, 06:49 PM   #41
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Funny thing is the question was about sprite and immediately took a right hand turn to mustard
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Old 04-05-2020, 06:51 PM   #42
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Quote:
Originally Posted by Mike View Post
Not in my book, I dry them out very well before using the Better Breader. To me a binder is mayo, mustard or egg wash.


Call it what you want..
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Old 04-05-2020, 06:59 PM   #43
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Quote:
Originally Posted by muzzlebrake View Post
Anything other than yellow cornmeal, salt and hot grease on Sac-a-lait is blasphemy and should be against the law.
I agree with you

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Old 04-05-2020, 07:07 PM   #44
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Yellow mustard and cheap hot sauce all the time on mine.
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Old 04-05-2020, 07:11 PM   #45
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Yellow mustard and cheap hot sauce all the time on mine.
X2 no need for the Sprite.
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Old 04-05-2020, 08:20 PM   #46
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Extra cayenne in the cornmeal is all i need
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Old 04-05-2020, 08:37 PM   #47
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I've never even thought about using Sprite on a fish?

That being said, I have also never used any kind of binder for fish frying, just seasoned cornmeal and straight into hot grease.

But now that you've got me thinking about it, i might try some of the ideas in this thread. I like the idea of the hot sauce!
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Old 04-05-2020, 10:49 PM   #48
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Ever try sout cream as a binder? My wife uses it on chicken but I haven’t tried it on fish.
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Old 04-05-2020, 11:03 PM   #49
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Ever try sout cream as a binder? My wife uses it on chicken but I havenít tried it on fish.
Itís real good on fish too. I do it every now and then as a change up.
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Old 04-05-2020, 11:27 PM   #50
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I go with the blue Louisiana bag and ice water. Never fails, always good


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