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re: Fish fry recipe
Posted on 7/28/11 at 1:50 pm to DownshiftAndFloorIt
Posted on 7/28/11 at 1:50 pm to DownshiftAndFloorIt
Never heard of it. Why don't you send me a bag.
0
Posted on 7/28/11 at 1:52 pm to chickman1313
Lose the eggs and milk, man.
Less is better when frying fresh fish (ice water, favorite cornmeal, oil) I want to be able to enjoy the taste of the fish.
Something frozen.. Do what hat said. I've posted a recipe on here numerous times. For fish with more oil in them (trout) use a more cornflour based fry (la NO style in yellow bag) and use a more cornmeal based fry (la blue bag) on fish like bass, bream, sacs, and reds. We usually make our own 2:1 ratio mixing in cayenne and Tonys.
Most imp thing is to not put too many pieces in and lower the temp too much. Keep it around 8 thin pieces a batch
eta: favorite batters: la fish fry (blue and yellow box), zatarains extra crispy, homeade 2:1 cornmeal:cornflour, 2:1 zatarains:la chicken fry, Cajun fry- spicy (Pierre part store)
Less is better when frying fresh fish (ice water, favorite cornmeal, oil) I want to be able to enjoy the taste of the fish.
Something frozen.. Do what hat said. I've posted a recipe on here numerous times. For fish with more oil in them (trout) use a more cornflour based fry (la NO style in yellow bag) and use a more cornmeal based fry (la blue bag) on fish like bass, bream, sacs, and reds. We usually make our own 2:1 ratio mixing in cayenne and Tonys.
Most imp thing is to not put too many pieces in and lower the temp too much. Keep it around 8 thin pieces a batch
eta: favorite batters: la fish fry (blue and yellow box), zatarains extra crispy, homeade 2:1 cornmeal:cornflour, 2:1 zatarains:la chicken fry, Cajun fry- spicy (Pierre part store)
This post was edited on 7/28/11 at 2:06 pm
Posted on 7/28/11 at 1:54 pm to The Sportsman
quote:
Most imp thing is to not put too many pieces in and lower the temp too much
SOOO important if you don't want greasy fish.
Posted on 7/28/11 at 2:00 pm to chickman1313
I don't do the egg wash, sometimes I'll run the fillets through some LA hot sauce, then toss them in the LA fish fry, blue bag/box.
Posted on 7/28/11 at 2:02 pm to The Sportsman
quote:
Lose the eggs and milk, man.
Less is better when frying fresh fish (ice water, favorite cornmeal, oil)
Word up.
Posted on 7/28/11 at 2:05 pm to The Sportsman
ill give it a shot this weekend and let yall know how it turns out
Posted on 7/28/11 at 2:10 pm to chickman1313
La fish fry mixed with a healthy portion of Tony's. Mix fish with mustard and hot sauce.
Posted on 7/28/11 at 2:22 pm to chickman1313
Try this recipe for something different:
use a square or retangular tupperware container
Peel an oinion then slice in a circular fashion
Lay the circular onion sections in the bottom of the container.
sprinkle a good layer of Cayanne Pepper on the onions
add a layer of fish filets on top of the onions/Cayanne
Repeat onions and cayanne followed by fish filet layers.
I usually end up with 3-4 layers of fish. Cover and put in refrig for 2 days.
Take out, cut fish into normal size portions, roll in fish fry and fry at 350 deg. Take fish out when it floats.
Do not worry about the large amount of cayanne. It will not be too hot to eat but adds a fantastic flavor to the fish. Fry the onions as well.
Give that a try and let me know how you like it.
use a square or retangular tupperware container
Peel an oinion then slice in a circular fashion
Lay the circular onion sections in the bottom of the container.
sprinkle a good layer of Cayanne Pepper on the onions
add a layer of fish filets on top of the onions/Cayanne
Repeat onions and cayanne followed by fish filet layers.
I usually end up with 3-4 layers of fish. Cover and put in refrig for 2 days.
Take out, cut fish into normal size portions, roll in fish fry and fry at 350 deg. Take fish out when it floats.
Do not worry about the large amount of cayanne. It will not be too hot to eat but adds a fantastic flavor to the fish. Fry the onions as well.
Give that a try and let me know how you like it.
Posted on 7/28/11 at 3:06 pm to chickman1313
season the fish then put sour cream and rub it on fish. Used mustard for years, sour cream is the bomb. Makes the crust crispy and the fish moist. You will thank me later! works great on the gf/so also, keeps them moist... 
Posted on 7/28/11 at 3:09 pm to TAILGATEMAN
quote:
season the fish then put sour cream and rub it on fish.
uh no
Posted on 7/28/11 at 3:11 pm to TAILGATEMAN
Yea, I'll have to take your word on that sour cream rub tailgateman.
This post was edited on 7/28/11 at 3:11 pm
Posted on 7/28/11 at 3:12 pm to DownshiftAndFloorIt
quote:
Oak Grove smokehouse fish fry you buncha candy asses!
Where do they sell it around here? Just at the smokehouse?
Posted on 7/28/11 at 3:14 pm to Slickback
Harvest has it I think. I know winn dixie and leblanc's do for sure.
Posted on 7/28/11 at 3:14 pm to chickman1313
I usually put the fillets in a bowl then squirt on some yellow mustard, add a little milk then put tony's. I may have to try using beer instead of milk as hat does
Posted on 7/28/11 at 3:31 pm to bayoudude
No lemon!!
Posted on 7/28/11 at 3:46 pm to FelicianaTigerfan
i do the same as most of yall but when i take fish out of fryer, i put them on a bakers rack. that way they do not sit in the grease on the paper towels or newspaper. i do this and put in oven on the keep warm temps if i am frying a lot of fish.
the type of fish i am frying determines if i do a mustard egg wash or not. catfish and barfish marinate in mustard, milk and hot sauce before i fry. sacalait and specks are battered and fried.
the type of fish i am frying determines if i do a mustard egg wash or not. catfish and barfish marinate in mustard, milk and hot sauce before i fry. sacalait and specks are battered and fried.
Posted on 7/28/11 at 3:46 pm to FelicianaTigerfan
Put fish in a tubberware with mustard then mix. Then put them in a ziplock with flour and tonys (or whatever seasoning you want) and fry.
Last weekend we got kinda creative and double battered the fish they were really crispy but it seems less is more to you guys
Last weekend we got kinda creative and double battered the fish they were really crispy but it seems less is more to you guys
Posted on 7/28/11 at 3:50 pm to chickman1313
The acid in the mustard takes the fishiness out of the fish...
that is why mustard is a must
that is why mustard is a must
Posted on 7/28/11 at 3:50 pm to cougar38
All you need is fish, yellow corn meal, Tonys and garlic powder.
Posted on 7/28/11 at 3:52 pm to heatom2
quote:
What's the deal with the italian dressing?
Italian dressing is supposed to keep the fish moist....
It's why people use Italian dressing on chicken, steaks, ribs, etc
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