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Started By
Message
What is your go to fish fry batter.
Posted on 10/29/13 at 6:54 pm
Posted on 10/29/13 at 6:54 pm
Looking to try something new.
28
Posted on 10/29/13 at 6:55 pm to GREENHEAD22
That new Louisiana Cajun is pretty good
Posted on 10/29/13 at 6:55 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 6:56 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 6:57 pm to wickowick
quote:
Louisiana
Posted on 10/29/13 at 7:00 pm to GREENHEAD22
Whatever the camp chef does, I don't fry well at all.
I wash a mean zinc of dishes though.
I wash a mean zinc of dishes though.
Posted on 10/29/13 at 7:02 pm to GREENHEAD22
House Autry Medium Hot....
Roll your filets in ranch dressing, batter then fry. Perfect amount of seasoning and a good crisp texture...
Roll your filets in ranch dressing, batter then fry. Perfect amount of seasoning and a good crisp texture...
This post was edited on 10/29/13 at 7:03 pm
Posted on 10/29/13 at 7:02 pm to KingRanch
quote:
Louisiana
Posted on 10/29/13 at 7:06 pm to PierPunk
Yal use regular ole egg or mustard.
Posted on 10/29/13 at 7:06 pm to GREENHEAD22
LA Fish Fry Blue or Zats Crispy Southern Style.
Posted on 10/29/13 at 7:08 pm to GREENHEAD22
i don't use anykind of wash
Posted on 10/29/13 at 7:15 pm to GREENHEAD22
Any fry will do as long as the oil is hot.
The secret to a crispy batter is not battering the protein until the oil is hot and you're ready to drop.
The secret to a crispy batter is not battering the protein until the oil is hot and you're ready to drop.
Posted on 10/29/13 at 7:16 pm to W
quote:
The secret to a crispy batter is not battering the protein until the oil is hot and you're ready to drop.
True words right there.
Posted on 10/29/13 at 7:20 pm to KingRanch
Zatarans lemon pepper
Posted on 10/29/13 at 7:25 pm to GREENHEAD22
I mix the LA blue and yellow 50/50. Mustard, La hot sauce on fish for a quick marinade and keep them cold. Egg and milk frick up your grease
Posted on 10/29/13 at 7:28 pm to GREENHEAD22
LFF Southern Crispy with touch of the Garlic Blend.
Posted on 10/29/13 at 7:30 pm to GREENHEAD22
Louisiana
Posted on 10/29/13 at 7:36 pm to GREENHEAD22
Normally Louisiana; but in a pinch I've used corn flour mixed with a lot of black and cayenne pepper. I mix egg and crystal before the batter.
As stated above, don't batter til you drop or the batter won't be crispy.
As stated above, don't batter til you drop or the batter won't be crispy.
Posted on 10/29/13 at 7:51 pm to GREENHEAD22
Have you tried Louisiana 
Posted on 10/29/13 at 7:56 pm to GREENHEAD22
Used the seasoned tonight on some speckled trout. it was delicious.
This post was edited on 10/29/13 at 7:57 pm
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