Wet batter for boudin balls

Don’t know how kartchner’s does theirs but I’ve done it with a couple different batters. Keep it simple. Make your balls and put them in the freezer for about an hour. Then roll them in an egg wash. Next, if you want a crispy shell, roll the balls in panko.

If you don’t want crispy, I also used some Louisiana fish fry mix and rolled them in that. These turned out more like Tony’s in BR. Both were good.

ditto what SUB said ... best to partially freeze/refrigerate the balls first. This is how I do mine and they're crispy, crunchy, and close to Kartchners & Billy's texture:
(1) roll in flour
(2) then egg wash (egg and milk)
(3) then roll in seafood fish-fry
(4) then back to egg wash
(5) then back to flour
(6) gently place ball into basket, lower basket into oil - 350 degrees for 5-7 minutes until golden brown and floating.

Thanks for responses. The balls I bought from Kartchners, but they are naked. I like the batter that they use (more like a beer/onion ring not corn meal like Tony's). I did not know they sold the batter for them so I will pick some up next time. I'll try the flour/egg wash/flour

buttermilk then seasoned flour