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Started By
Message
Steps for perfect fried fish.....
Posted on 4/8/13 at 9:24 am
Posted on 4/8/13 at 9:24 am
Frying up some trout for the gane tonight and just want to make sure I have the steps down.
1. Rinse fish
2. Bathe fish in ice water
3. Dry fish off
4. Coat in mustard/hot sauce
5. Dredge in seasoning
6. Fry
1. Rinse fish
2. Bathe fish in ice water
3. Dry fish off
4. Coat in mustard/hot sauce
5. Dredge in seasoning
6. Fry
6
Posted on 4/8/13 at 9:25 am to TJG210
Maybe a little butter milk with the hot sauce in that....
Posted on 4/8/13 at 9:27 am to TJG210
Looks good. I don't coat in mustard. But that is personal preference I guess. I'm sure there is a scientific reason for the ice bath? I just open the package, rinse and pat dry with a paper towel. I give them a buttermilk bath instead of mustard.
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
This post was edited on 4/8/13 at 9:28 am
Posted on 4/8/13 at 9:31 am to TJG210
Ever thin cut them? then cut into nuggets? yum but you can't go wrong with how you're doing it 
But i do a beer liquid with a little mustard....trout don't need mustard IMO
But i do a beer liquid with a little mustard....trout don't need mustard IMO
Posted on 4/8/13 at 9:33 am to TJG210
make sure your oil is plenty hot, and I agree with the 50/50 mix of cornmeal and fish fry
Posted on 4/8/13 at 9:34 am to LoneStarTiger
quote:
your oil is plenty hot
375
Posted on 4/8/13 at 9:48 am to Topwater Trout
I thin cut fresh catfish fillets last night but kept the crappie fillets thick. They both turned out very good.
Posted on 4/8/13 at 9:50 am to TJG210
Are you guys talking about regular yellow mustard or Creole mustard? 
Posted on 4/8/13 at 9:52 am to 4LSU2
I love making them into chips. I eat them w/o ketchup that way but whole fillets are a close second.
Pretty-Grey poupon
Pretty-Grey poupon
Posted on 4/8/13 at 9:53 am to Pretty Hate Machine
quote:
Are you guys talking about regular yellow mustard or Creole mustard?
I've coated shrimp in a little yellow mustard and hot sauce before putting them in the cornmeal/fish fry mix. Turned out pretty good!
Posted on 4/8/13 at 10:17 am to Topwater Trout
I use a yellow mustard hot sauce mix before I pan fry. I also refrigerate after battering for at least 30 minutes. I found it helps the batter hold.
Posted on 4/8/13 at 10:24 am to Topwater Trout
quote:
Ever thin cut them
When I have kids and the white trout are biting, I'll keep the small ones and the thin cut part takes care of itself. Love them thin and crispy fillets.
Posted on 4/8/13 at 10:34 am to Capt ST
They aren't mushy?
Posted on 4/8/13 at 12:00 pm to Topwater Trout
quote:
They aren't mushy?
I forgot to mention, I salt the ice chest. I can almost freeze them. No, as long as you don't let them sit in water(fillets also) and keep them real cold. If I'm just fishing and somebody catches one and throws it in box and we don't take proper care they will get mushy.
Posted on 4/8/13 at 1:36 pm to Capt ST
I will have to remember that
Posted on 4/8/13 at 1:44 pm to TJG210
I am pretty much a KISS person regarding frying any kind of trout. A very simple dusting with seasoned flour is all it needs, none of the dredging in anythine else. A rainbow in a bag of seasoned flour and then into a pan with a bit of butter is a most delicious thing. Fileted specks chopped into little bite sized morsels done the same way then deep fried is fantastic.
Posted on 4/8/13 at 5:10 pm to Capt ST
quote:
I forgot to mention, I salt the ice chest.
Do you always do this? I've never heard of anyone doing there ice when fishing. Always looking to pick up on tips like this though.
Posted on 4/8/13 at 7:01 pm to 4LSU2
quote:
kept the crappie fillets thick.
Specks don't need messin with. Best freshwater fish there is IMO, at least down here in hot country. Up north may be a different story, but I don't go up north.Posted on 4/8/13 at 7:07 pm to alajones
I just open the package, rinse and pat dry with a paper towel. I give them a buttermilk bath instead of mustard.
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
That's exactly how I do em. If I feel like given them a little kick, I pour a little Datil Vinegar on em when I pull them out the hot grease. As they cool off it pulls Lady Datil right into the meat. YUM!
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
That's exactly how I do em. If I feel like given them a little kick, I pour a little Datil Vinegar on em when I pull them out the hot grease. As they cool off it pulls Lady Datil right into the meat. YUM!
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