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Message
(Pics)Holy crap ill never fry catfish without hotsauce again GAMECHANGER····
Posted on 2/21/13 at 4:25 pm
Posted on 2/21/13 at 4:25 pm
Any input is appreciated.
I have a big propane fryer, and I know to put peanut oil in it.
Coating? Sticking on method? Degrees and times? Nuggets or fillets? Dipping sauce?
Am making potato salad to go with it.
Feeding about 10.
I have a big propane fryer, and I know to put peanut oil in it.
Coating? Sticking on method? Degrees and times? Nuggets or fillets? Dipping sauce?
Am making potato salad to go with it.
Feeding about 10.
This post was edited on 2/22/13 at 8:15 pm
20
Posted on 2/21/13 at 4:27 pm to Sir Drinksalot
quote:
need fried catfish tips
cornmeal.....ONLY CORNMEAL
use mustard when seasoning the meat.
Posted on 2/21/13 at 4:28 pm to Sir Drinksalot
I usually just cover in mustard then shake em in a good fish fry and throw em in the oil
Posted on 2/21/13 at 4:32 pm to Sir Drinksalot
thin fillets
seasoned corn flour, not cornmeal
Salt, pepper and garlic powder on fish. Coat fish with mustard. Put in corn flour and fry at 360 till they float. About 2-3 minutes.
seasoned corn flour, not cornmeal
Salt, pepper and garlic powder on fish. Coat fish with mustard. Put in corn flour and fry at 360 till they float. About 2-3 minutes.
Posted on 2/21/13 at 4:34 pm to TigerDat
Mustard and beer for the marinade before breading. Something like 1 cup yellow mustard to 2 cans of beer. Let fish sit in marinade a few minutes. Shake off excess and coat with preferred breading. I prefer a seasoned corn meal and corn flour mixture.
Fish taste better and cooks quicker when cut into 3-4 inch strips too.
Fish taste better and cooks quicker when cut into 3-4 inch strips too.
Posted on 2/21/13 at 4:36 pm to Sir Drinksalot
If it's thick cut it into nuggets, if thin do whole filets.
Posted on 2/21/13 at 4:41 pm to Sir Drinksalot
Mustard.
Louisiana fish fry, I usually add some more seasoning.
If it's thick enough, go nuggets.
Canes type sauce for dipping, if needed.
Usually the mustard is enough.
Louisiana fish fry, I usually add some more seasoning.
If it's thick enough, go nuggets.
Canes type sauce for dipping, if needed.
Usually the mustard is enough.
Posted on 2/21/13 at 4:43 pm to oldcharlie8
quote:
cornmeal.....ONLY CORNMEAL
This with salt, pepper, maybe some cayenne.
I don't use mustard on catfish, usually. I have on other fish. No cornflour in that cornmeal. I go for the crunch.
Posted on 2/21/13 at 4:47 pm to Gris Gris
Mustard takes away from the crunch? I love the crunch.
Posted on 2/21/13 at 4:47 pm to Sir Drinksalot
What everybody else is sayin, but I always used dejon ...
But last time I used some of tha Tony's creole spread and it worked like a champ
But last time I used some of tha Tony's creole spread and it worked like a champ
Posted on 2/21/13 at 4:52 pm to Sir Drinksalot
quote:
Mustard takes away from the crunch? I love the crunch.
Mustard doesn't if they are coated well. I don't think flour or cornflour mixtures are as crunchy crispy as cornmeal. One sort of exception is "cream meal" which is a fine cornmeal, I believe. It's what Uglesich's used on their fried seafoods. The only place I've found it is through Louisiana Fish Fry, but they sell it in 25 lb bags or they did.
Posted on 2/21/13 at 4:54 pm to Sir Drinksalot
No peanut - use canola.
Posted on 2/21/13 at 5:01 pm to Trout Bandit
quote:
No peanut - use canola.
Word
Posted on 2/21/13 at 5:04 pm to Trout Bandit
Good. That's much cheaper 
Posted on 2/21/13 at 5:25 pm to Gris Gris
quote:
I go for the crunch.
Posted on 2/21/13 at 5:27 pm to Sir Drinksalot
my biggest mistake frying any fish is not getting the oil hot enough, and cooking pieces that are too big
Posted on 2/21/13 at 5:29 pm to Sir Drinksalot
Mustard may be ok, but too much ruins the flavor of the fish. To me, mustard is a sure bet to ruin and overpower the flavor of the fish and seasoning.
Posted on 2/21/13 at 5:38 pm to The Cable Guy
Even if it's a mustard/beer coating? I always thought mustard was used because it didn't add to much to the flavor once cooked.
Posted on 2/21/13 at 5:38 pm to The Cable Guy
The only time I have mustard on fish is usually with whole bream when someone else fixes it. Too much can definitely ruin the fish.
Posted on 2/21/13 at 5:57 pm to Gris Gris
quote:
One sort of exception is "cream meal" which is a fine cornmeal,
The only way to fry!! If you can't get it. Cornmeal. Flour is for Yankees.
I buy it in 50# bags.
This post was edited on 2/21/13 at 5:59 pm
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