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Message
re: What's a good batter for shrimp and catfish
Posted on 1/9/15 at 7:10 am to Fight4LSU
Posted on 1/9/15 at 7:10 am to Fight4LSU
Very important that the fish is dry....
Squeeze mustard on to fish, Some type of season-all...I prefer Bergeron's but Tony's is good.The trick is Garlic powder...There will be no fishy taste on any type of fish if you marinate with those three items...Zatarain's fish fry and you are good to go...
** Letting your fish drain and dry a little in a colander will keep the seasonings and coatings on...Good luck
Squeeze mustard on to fish, Some type of season-all...I prefer Bergeron's but Tony's is good.The trick is Garlic powder...There will be no fishy taste on any type of fish if you marinate with those three items...Zatarain's fish fry and you are good to go...
** Letting your fish drain and dry a little in a colander will keep the seasonings and coatings on...Good luck
0
Posted on 1/9/15 at 8:02 am to Slim Chance
For shrimp, I prefer a Japanese breadcrumbs if you can find them
Posted on 1/9/15 at 9:21 am to 911Moto
quote:Yup
I like floury batters more than corn mealy batters.
Posted on 1/10/15 at 4:11 am to Slim Chance
I use Lawry's lemon pepper marninade with some Cajun chef hot sauce. Then I shake it in Zaterans fish fry. Fry at 375. Place aluminum foil down and place fried fish on foil. Season with season all and squeeze a fresh lemon on top.
Posted on 1/10/15 at 12:39 pm to Gris Gris
Can someone post a pic of the wire rack that's used?
I'm a big fan of la fish fry , New Orleans style.
I'm a big fan of la fish fry , New Orleans style.
Posted on 1/10/15 at 1:57 pm to specchaser
I use cooling racks and sit them on a sheet of foil to catch the grease or put some paper towels atop the foil. If the cooling rack doesn't have legs or even if it does and they aren't long enough to circulate enough air underneath, I put the rack atop a baking sheet covered in foil to catch the drippings. For a small amount, I get a big oval paper plate and put the rack atop the plate. I have several sizes of racks.
LINK
LINK
Posted on 1/11/15 at 3:54 pm to Gris Gris
Thanks for all the help. Stopped by Tony's and picked up some catfish, oysters, shrimp and hush puppies. I fried the fish using mustard and a mix of pure cornmeal and seasoned LA fish fry, with a little added seasoning. The oysters, I used the same cornmeal, but no mustard, of course. My wife wanted to try a panko recipe she found for the shrimp. They were good, very crispy, but I prefer a traditional shrimp batter over the panko. I fried it all up in peanut oil. Invited some family over and they all thought everything was great.
Thanks again!
Thanks again!
Posted on 1/11/15 at 4:10 pm to Slim Chance
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