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Started By
Message
Fried Speck Recipe?
Posted on 11/24/12 at 4:22 pm
Posted on 11/24/12 at 4:22 pm
How do yall batter and fry yall's specks?
Cornmeal?
Louisiana Fish Fry?
Zat?
Buttermilk?
Also, someone told me if you batter white trout then freeze them they dont get mushy?
Cornmeal?
Louisiana Fish Fry?
Zat?
Buttermilk?
Also, someone told me if you batter white trout then freeze them they dont get mushy?
5
Posted on 11/24/12 at 4:23 pm to greenhead11
Louisiana fish fry or if you can find it, zattarans chic-fri.
Pancake batter dry is awesome as well. Just be sure and season.
As for white trout. I've never froze any
Pancake batter dry is awesome as well. Just be sure and season.
As for white trout. I've never froze any
Posted on 11/24/12 at 4:26 pm to BigHoss
Zatarains or Louisiana fish fry, or 2/3 cornmeal and 1/3 flour or pancake mix.
Dredge in mix, dip in egg, dredge in mix. Let them sit about 5-10 minutes before you put them in the grease.
Dredge in mix, dip in egg, dredge in mix. Let them sit about 5-10 minutes before you put them in the grease.
Posted on 11/24/12 at 4:32 pm to greenhead11
dredge in KC master piece lemon pepper marinade, then into Zatarans fish fry, then in to the oil
This post was edited on 11/24/12 at 4:43 pm
Posted on 11/24/12 at 4:34 pm to AlmaDawg
quote:
2/3 cornmeal and 1/3 flour or pancake mix
I like this idea- frying in part pancake batter
I'm thinking maybe adding a part of pancake batter a part Louisiana, and a part corn meal and dipping in egg- and spicing it up a bit myself
Posted on 11/24/12 at 5:29 pm to greenhead11
Louisiana fish fry and a little brown sugar
Posted on 11/24/12 at 5:30 pm to Yeti
You guys are making me extremely hungry... 
Posted on 11/24/12 at 6:43 pm to greenhead11
Try mixing in a lil instant potato mix for crisp.
Posted on 11/24/12 at 7:10 pm to greenhead11
I like to rub yellow mustard on the fillets before I batter them. It gives them a nice flavor.
Posted on 11/25/12 at 1:37 am to BayouKR4
quote:
I like to rub yellow mustard on the fillets before I batter them. It gives them a nice flavor.
+10!! mustard does wonders. i tried every batter and frying method i could think of to get my san diegan wife to eat fried fish. slapped some YELLOW on it, fish fry and it was a hit for a bunch of old high class arse folks!!
Posted on 11/25/12 at 8:59 am to bapple
i use Zat. southern crispy. its much better then the regular.
sometimes i let them marinate in heavy whipping cream, and other times in mustard. the mustard knocks down the fishy taste. same thing you do with tuna fish.
i'll say it for the 100x, when cleaning fish. DO NOT GET THE slime on the filets. that's where the fishy taste mostly comes from. people get sloppy and messy, and you can tell when they do. one friend that brought me some, i could hardly eat they were so bad. and these were 14" trout.
sometimes i let them marinate in heavy whipping cream, and other times in mustard. the mustard knocks down the fishy taste. same thing you do with tuna fish.
i'll say it for the 100x, when cleaning fish. DO NOT GET THE slime on the filets. that's where the fishy taste mostly comes from. people get sloppy and messy, and you can tell when they do. one friend that brought me some, i could hardly eat they were so bad. and these were 14" trout.
Posted on 11/25/12 at 9:20 am to greenhead11
Season with Slap Ya Mama
Soak in KC Masterpiece Lemon Pepper Marinade
Sprinkle on flour based Fish Fry (do not put in shaker, it over coats the fish and makes them chewy)
This is how I fry all my fish and it's the best I've ever tasted hands down.
Soak in KC Masterpiece Lemon Pepper Marinade
Sprinkle on flour based Fish Fry (do not put in shaker, it over coats the fish and makes them chewy)
This is how I fry all my fish and it's the best I've ever tasted hands down.
Posted on 11/25/12 at 9:24 am to lsufan112001
quote:
DO NOT GET THE slime on the filets
I think this is key! But we often all get lazy or drunk at the dock- usually one follows the other!
Never thought of the yellow mustard idea. I'm doing that! I bet it will work well on my frozen tuna as well- as that did not freeze as well as I hoped.
Appreciate all the feedback. COoking for some folks today
Posted on 11/25/12 at 9:31 am to lsufan112001
quote:Also cut out any red meat and the layer of fat on the top and bottom of every fillet, that also has a bad taste and is not healthy for you...
DO NOT GET THE slime on the filets. that's where the fishy taste mostly comes from.
Posted on 11/25/12 at 9:36 am to Cadello
quote:
Soak in KC Masterpiece Lemon Pepper Marinade
For those of you that haven't tried this you are missing out. This step has changed my life!!!! So damn good
Posted on 11/25/12 at 9:46 am to HeadBusta4LSU
hey Head, i'm heading out in 5 min. to look at that Bronco.
it does seem to be the type im looking for. they probably won't sell, since it's fenced in for some reason. maybe the parts they may sell...
it does seem to be the type im looking for. they probably won't sell, since it's fenced in for some reason. maybe the parts they may sell...
Posted on 11/25/12 at 9:47 am to lsufan112001
I dont see that thing being restored its in such bad shape but I bet it still has some good parts. Good luck, you cant miss it
Posted on 11/25/12 at 9:50 am to HeadBusta4LSU
"well, pow pow had it for years, we just can't sell it"
Posted on 11/25/12 at 9:51 am to lsufan112001
Posted on 11/25/12 at 9:55 am to HeadBusta4LSU
you never know, could be the same family.
i once was selling jack russells, and this guy came over to look at one. i figured out he was this poster from a high school board that even channel 9 had a story on. "Scoop" i believe, several years ago.
so you never know...
i once was selling jack russells, and this guy came over to look at one. i figured out he was this poster from a high school board that even channel 9 had a story on. "Scoop" i believe, several years ago.
so you never know...
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