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Started By
Message
One more question about frying fish...
Posted on 8/22/14 at 9:43 am
Posted on 8/22/14 at 9:43 am
for those of you who use mustard, do you dilute the mustard with anything, coat the filet in mustard directly then dredge the filet through your fish fry?
I've always done an egg wash so I'm trying to understand the mustard method. TIA.
I've always done an egg wash so I'm trying to understand the mustard method. TIA.
6
Posted on 8/22/14 at 9:46 am to tigerinthebueche
I just use enough to lightly coat the fish. I just put about a dime size amount in my hand and rub that over a whole fillet, take off any excess.
Posted on 8/22/14 at 9:58 am to Bear Is Dead
I mix crystal hotsauce with the mustard and then use about the same to rub on the fish.
Posted on 8/22/14 at 10:01 am to tigerinthebueche
Milk ,mustard,worcheschire , crab boil marinade.
Posted on 8/22/14 at 10:28 am to tigerinthebueche
I use beer to make the mustard go farther.
Posted on 8/22/14 at 11:49 am to redfish99
quote:
redfish99
Milk ,mustard,worcheschire , crab boil marinade.
I'm genuinely sorry you don't like the taste of fish, cardboard would be cheaper.
Posted on 8/22/14 at 11:51 am to tigerinthebueche
I throw a healthy amount of cayenne, white, and black pepper into the mustard. Dredge, flour, and then fry.
Clean oil and the right temperature are probably the two most important aspects to delicious fried fish.
Clean oil and the right temperature are probably the two most important aspects to delicious fried fish.
Posted on 8/22/14 at 11:56 am to tigerinthebueche
I marinate in light coating of mustard mixed with crab boil. I'm very light on crab boil. Then just before cooking dust with Tonys or similar and dredge in La Fish Fry crunchy. Crab boil gives just enough flavor but most people don't realize it's mixed with the mustard.
Posted on 8/22/14 at 4:47 pm to TorNation
Equal parts mustard to louisiana hot sauce. Dredge them.in that whatever fish fry you going to use and fry it.
Simpler is better with fish.
ETA; I dont add any seasoning to my fish fry..... I sprinkle with a cajun seasoning right when it comes out of the grease.
Simpler is better with fish.
ETA; I dont add any seasoning to my fish fry..... I sprinkle with a cajun seasoning right when it comes out of the grease.
This post was edited on 8/22/14 at 4:50 pm
Posted on 8/22/14 at 4:49 pm to tigerinthebueche
Mustard, hot sauce, and beer to thin it out a bit.
I just let the filets sit in that for 10-15 minutes, then into the fish fry.
I just let the filets sit in that for 10-15 minutes, then into the fish fry.
Posted on 8/22/14 at 4:52 pm to Nado Jenkins83
quote:
I mix crystal hotsauce with the mustard and then use about the same to rub on the fish.
this
by the time you bread it with cornmeal the excess doesn't really matter. ive never had a problem with it coming off like I do with some flour batters
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