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Started By
Message
Tell Me how you fry your fish
Posted on 4/16/14 at 1:24 pm
Posted on 4/16/14 at 1:24 pm
Frying fish for Easter Sunday. Bass and speckled trout.
Not a big fan of the mustard batter, but I'm open to all methods.
Not a big fan of the mustard batter, but I'm open to all methods.
9
Posted on 4/16/14 at 1:26 pm to CalcasieuTiger
soak in buttermilk and hot sauce
coat in fish fry (I use one with cracker meal)
fry at 375
coat in fish fry (I use one with cracker meal)
fry at 375
Posted on 4/16/14 at 1:26 pm to CalcasieuTiger
Louisiana fish fry (seasoned)
Mustard sometimes
Always thin & crispy.
Sprinkle with Nunu's seasoning
Mustard sometimes
Always thin & crispy.
Sprinkle with Nunu's seasoning
This post was edited on 4/16/14 at 1:27 pm
Posted on 4/16/14 at 1:27 pm to Uncle JackD
quote:
Louisiana fish fry (seasoned)
Mustard sometimes
Always thin & crispy
Samesies.
Posted on 4/16/14 at 1:27 pm to CalcasieuTiger
Cut em thin
Posted on 4/16/14 at 1:28 pm to CalcasieuTiger
What kind of fish you want?
Like catfish down here, or cod up north? Tempura?
You can fry it anyway you like.
I do like letting them soak in some crab boil first. Gives them a little extra kick.
Like catfish down here, or cod up north? Tempura?
You can fry it anyway you like.
I do like letting them soak in some crab boil first. Gives them a little extra kick.
Posted on 4/16/14 at 1:30 pm to CalcasieuTiger
Go light on the mustard and keep the hot sauce. It won't have that rock hard mustard crust but will still have the hot sauce heat with a touch of tang.
Do half seasoned batter and half corn meal. Cuts down on over saltiness.
Do half seasoned batter and half corn meal. Cuts down on over saltiness.
Posted on 4/16/14 at 1:32 pm to pointdog33
just an FYI, you are about to get 25 different ways
Posted on 4/16/14 at 1:33 pm to LSUvegasbombed
quote:
just an FYI, you are about to get 25 different ways
Yep.
And it all really comes down to what kind of batter he wants to use.
Posted on 4/16/14 at 1:40 pm to CalcasieuTiger
Buttermilk and hotsauce for marinade. Season a little and I like the unseasoned Louisiana fish fry. I season with salt, pepper and garlic powder. Works for me. Ultimate fry= lard... If not available I like peanut oil. Trout are delicate be easy with them and don't over cook..
Posted on 4/16/14 at 1:40 pm to CalcasieuTiger
Buttermilk soak for a bit
dredge in seasoned cornmeal or meal and corn flour mixed
fry at 350 untill golden and floating. Drain on a wire rack.
dredge in seasoned cornmeal or meal and corn flour mixed
fry at 350 untill golden and floating. Drain on a wire rack.
Posted on 4/16/14 at 1:52 pm to CalcasieuTiger
i just use a little squirt of mustard. this is money with trout
egg
tobasco
splash of milk (if fish is frozen)
couple drops of tobasco
about a tbsp of italian dressing
garlic pepper
whisk and soak the fish
egg
tobasco
splash of milk (if fish is frozen)
couple drops of tobasco
about a tbsp of italian dressing
garlic pepper
whisk and soak the fish
This post was edited on 4/16/14 at 1:53 pm
Posted on 4/16/14 at 3:02 pm to S
Mustard and hotsauce. Then into wonderful fish fry if cooking specks. I add my own seasoning because I find the seasoned fish fry too salty.
Posted on 4/16/14 at 3:02 pm to CalcasieuTiger
I season straight cornmeal to my liking and fry. Fabulous.
Posted on 4/16/14 at 4:47 pm to TigerHam85
quote:
Cut em thin
this. and i soak mine in ice water before i coat in fish fry. i enjoy the taste of the fish.
Posted on 4/16/14 at 4:51 pm to TheSHU
I like them thin, also. I don't soak, but I keep them very cold until time to fry and I also drain no racks rather than paper towels.
Posted on 4/16/14 at 5:01 pm to TheSHU
I recently stopped the eggwash. Now, I just put in ice water, then go straight to Zatarain's Crispy Southern Fish Fry. Crispy and delicious.
Last time I fired a limit of specks, I did it this way, some with mustard & Hotsauce and some with standard eggwash. The ice water version was the best.
Last time I fired a limit of specks, I did it this way, some with mustard & Hotsauce and some with standard eggwash. The ice water version was the best.
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