- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What is your go to fish fry batter.
Posted on 10/29/13 at 6:54 pm
Posted on 10/29/13 at 6:54 pm
Looking to try something new.
28
Posted on 10/29/13 at 6:55 pm to GREENHEAD22
That new Louisiana Cajun is pretty good
Posted on 10/29/13 at 6:55 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 6:56 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 7:00 pm to GREENHEAD22
Whatever the camp chef does, I don't fry well at all.
I wash a mean zinc of dishes though.
I wash a mean zinc of dishes though.
Posted on 10/29/13 at 7:02 pm to GREENHEAD22
House Autry Medium Hot....
Roll your filets in ranch dressing, batter then fry. Perfect amount of seasoning and a good crisp texture...
Roll your filets in ranch dressing, batter then fry. Perfect amount of seasoning and a good crisp texture...
This post was edited on 10/29/13 at 7:03 pm
Posted on 10/29/13 at 7:06 pm to GREENHEAD22
LA Fish Fry Blue or Zats Crispy Southern Style.
Posted on 10/29/13 at 7:15 pm to GREENHEAD22
Any fry will do as long as the oil is hot.
The secret to a crispy batter is not battering the protein until the oil is hot and you're ready to drop.
The secret to a crispy batter is not battering the protein until the oil is hot and you're ready to drop.
Posted on 10/29/13 at 7:25 pm to GREENHEAD22
I mix the LA blue and yellow 50/50. Mustard, La hot sauce on fish for a quick marinade and keep them cold. Egg and milk frick up your grease
Posted on 10/29/13 at 7:28 pm to GREENHEAD22
LFF Southern Crispy with touch of the Garlic Blend.
Posted on 10/29/13 at 7:30 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 7:36 pm to GREENHEAD22
Normally Louisiana; but in a pinch I've used corn flour mixed with a lot of black and cayenne pepper. I mix egg and crystal before the batter.
As stated above, don't batter til you drop or the batter won't be crispy.
As stated above, don't batter til you drop or the batter won't be crispy.
Posted on 10/29/13 at 7:51 pm to GREENHEAD22
Have you tried Louisiana 
Posted on 10/29/13 at 7:56 pm to GREENHEAD22
Used the seasoned tonight on some speckled trout. it was delicious.
This post was edited on 10/29/13 at 7:57 pm
Posted on 10/29/13 at 7:56 pm to GREENHEAD22
this is the only option
Posted on 10/29/13 at 8:09 pm to GREENHEAD22
Dip fish in mustard, coat with "Zatarain's Seasoned Fish Fri, Crispy Southern." Agree with others don't try to fry too much at once, will lower the temp and make them soggy. This includes waiting a couple minutes to let the oil heat up again between batches.
Posted on 10/29/13 at 8:13 pm to GREENHEAD22
Ice cold fish straight into cornmeal w salt and pepper, directly into hot hot grease.
Posted on 10/29/13 at 8:14 pm to GREENHEAD22
Seasoned corn flour, Country boy brand..
Posted on 10/29/13 at 8:26 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 8:35 pm to GREENHEAD22
Zaterains seasoned
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News