Your fish frying techniques….

Fish n’ Chips Style
Ingredients
• 1½ cups all-purpose flour
• ½ cup cornstarch
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• 1½ tablespoons kosher salt
• 1 teaspoon baking powder
• 12 oz. beer
• 1 pounds 1-inch-thick cod fillet cut into approximately 3-ounce pieces.
Instructions
1. Whisk the flour, cornstarch, cayenne, paprika, pepper, and salt in a large mixing bowl.
2. Remove ¾ of a cup of the flour mixture and add it to a casserole dish and set this flour & dish aside.
3. Go back to the flour mixture that remains in the bowl and add baking powder. Whisk to combine.
4. Add ¾ cup beer to the flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, a little at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
5. Dredge each piece of fish in the flour mixture shaking off excess flour. Dip 1 piece of fish in batter at a time and let excess run off, shaking gently. Place battered fish back into the dish with the flour mixture and turn to coat both sides.
6. Fry the fish at 375-385°F, stirring occasionally, until golden brown, about 5 minutes depending on thickness.

Wet mix: Mustard, Louisiana Hot Sauce, just enough water.

Breading: Prefer “corn flour” over corn meal for most. Season the flour to your taste.

Fry over 350 or you’ll just absorb oil.

What kind of fried do you want?

Traditional corn ‘meal’ breading? Like catfish?

Hot oil, use a thermometer. Get it to 360-370 as it drops once you add food and you want it over 350*. Don’t add too much food so it stays hot.

Cut the fish thin, even snapper and grouper I cut long and thin.

Corn ‘flour’ is just corn meal ground more. You want a combination of mostly corn flour with some corn meal (usually 60/40 to 75/25 range).

I ‘bread’ all my food and fish ( zucchini is great like this, onion, etc) and put it on parchment paper ahead of time. You can layer it without much issue.

ETA: in regards to the best premade mix, you want the ones that have corn flour as the first ingredient. That means there’s more corn flour and not as much corn meal.

Jalepeno mustard and hot sauce for binder, cornmeal MIX (a mix of cornstarch, corn flour and cornmeal) with your favorite seasoning (I like yellow can LeBlancs) It’s how the guide service on our Toledo Bend crappie trips fried fish, and I think it’s as good as any of the many variations I’ve tried over the decades. Saltwater fish can take more hot sauce than crappie or catfish IMO.

quote:

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blue bag LA Fish Fry

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This is what I use, but I normally cut it with unseasoned corn flour to cut down on the saltiness

Hilarious.

Keep’em coming.

I’m sure everybody thinks you’re so funny.

LINK

As usual, excellent.

One of my children is lactose intolerant so I can’t use dairy. Season fish with kicked up Tony’s and then soak in beer in fridge for about an hour. Coat with Zatarains Crispy Cajun Fish Fri and fry at 350.