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Started By
Message
Frying catfish. Anyone do anything special/different?
Posted on 5/22/12 at 7:09 am
Posted on 5/22/12 at 7:09 am
Other than the same old milk/egg, batter, fry, lemon, etc?
Special ingredients in the batter? Secret family recipes you're willing to share? Some slight variation that makes a difference?
Special ingredients in the batter? Secret family recipes you're willing to share? Some slight variation that makes a difference?
12
Posted on 5/22/12 at 7:15 am to UFownstSECsince1950
i like to put a little Louisiana hot sauce in there, just a little so it has a slight spice.
Posted on 5/22/12 at 7:18 am to UFownstSECsince1950
Try buttermilk for the wet and cornmeal seasoned to taste for the dry. Fry at 350+ until it floats and drain on a wire rack.
Posted on 5/22/12 at 7:33 am to UFownstSECsince1950
I like to mustard batter them
Posted on 5/22/12 at 7:37 am to UFownstSECsince1950
Seasoned corn meal,,,,,,,,,,only.
Posted on 5/22/12 at 7:50 am to Ole Geauxt
I use La. Fish Fry with a little Tony's sprinkled in it. I've never used a wet batter on my fish.
Posted on 5/22/12 at 7:51 am to UFownstSECsince1950
Mustard and seasoned corn meal.
Posted on 5/22/12 at 7:55 am to Uncle JackD
Put the filets in a bowl with plenty of mustard then batter with your favorite dry seasoning.
LA Fish Fry in the blue bag is WAY too salty
LA Fish Fry in the blue bag is WAY too salty
Posted on 5/22/12 at 7:56 am to UFownstSECsince1950
Here is the trick.....of course mustard and Tony's as everyone has said....but the real secret is garlic powder....There will be no fishy taste on any kind of fish...you can tell because you put all those together and the fish won't even smell like fish when it is raw...you'll love it..
Posted on 5/22/12 at 8:02 am to UFownstSECsince1950
i only use seasoned cornmeal with catfish. like mine thin a crunchy. i also use mustard while seasoning the catfish.
Posted on 5/22/12 at 8:09 am to allsports34
I want my fish to taste like fish. Not Alfredo at Olive Garden.
Posted on 5/22/12 at 8:13 am to luvmesumlsu
quote:zatarains FTW
LA Fish Fry in the blue bag is WAY too salty
Posted on 5/22/12 at 8:14 am to UFownstSECsince1950
Louisiana hot sauce and yellow mustard, coated in Louisiana Fish Fry.
However, the buttermilk wash sounds good.
The real key in frying fish is having very hot oild and not letting the temperature drop.
However, the buttermilk wash sounds good.
The real key in frying fish is having very hot oild and not letting the temperature drop.
Posted on 5/22/12 at 8:18 am to UFownstSECsince1950
yellow mustard
lemon pepper
cornmeal
lightly salted after they're fried
lemon pepper
cornmeal
lightly salted after they're fried
Posted on 5/22/12 at 8:22 am to luvmesumlsu
quote:
LA Fish Fry in the blue bag is WAY too salty
Agreed. I try to purchase the unseasoned if I can find it.
Posted on 5/22/12 at 8:43 am to Uncle JackD
quote:
Mustard and seasoned corn meal.
Posted on 5/22/12 at 9:04 am to Walt OReilly
Y'all ever try the "New Orleans Fish Fry" brand? Is it any good?
Posted on 5/22/12 at 9:06 am to Walt OReilly
I use mustard,Worcestershire,garlic powder and a little black pepper let sit in fridge for about an hour. Then I use La fish fry seasoned. Now that is money.
Posted on 5/22/12 at 10:59 am to UFownstSECsince1950
Start with relatively dry fillet, coat liberally in yellow mustard and Red Dot hot sauce. I like to let mine marinate for a bit in that... Then batter with Zat's Fish-Fri with lemon.
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