- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fish Fry breading steps...
Posted on 9/24/25 at 7:49 pm
Posted on 9/24/25 at 7:49 pm
Over time I've converted to the ice bath before breading method that I first saw either here or recommended on the Louisiana fish fry bags.
It makes no sense to me that it's superior but I've done enough side by side comparisons to be convinced of it.
I'm doing a fish fry for 100 plus next week and normally I splash some buttermilk in big zip lock bags of catfish that's has been seasoned and portioned smaller.
That works fine but sometimes the crust finishes a little thick and even slips off sometimes.
I've only done the ice bath at home for small batches before. Thinking of setting up a station with five gallon buckets of ice water to dunk the fish in before breading.
Anyone have experience or advice in frying for a crowd using that method?
It makes no sense to me that it's superior but I've done enough side by side comparisons to be convinced of it.
I'm doing a fish fry for 100 plus next week and normally I splash some buttermilk in big zip lock bags of catfish that's has been seasoned and portioned smaller.
That works fine but sometimes the crust finishes a little thick and even slips off sometimes.
I've only done the ice bath at home for small batches before. Thinking of setting up a station with five gallon buckets of ice water to dunk the fish in before breading.
Anyone have experience or advice in frying for a crowd using that method?
This post was edited on 9/24/25 at 7:50 pm
7
Posted on 9/24/25 at 8:02 pm to Professor Dawghair
Never fried for more than 25. But I do ice water and straight into the fish fry. Best method out there.
This post was edited on 9/24/25 at 10:30 pm
Posted on 9/24/25 at 9:03 pm to Professor Dawghair
The 5 gallon bucket would work. Also could do an assortment of gallon bags with water and fish inside of them. Put them in an ice chest and cover with ice. Take out a bag as needed when cooking.
Posted on 9/24/25 at 11:30 pm to Mister Bigfish
quote:
Put them in an ice chest and cover with ice.
Good thought. Thx
Posted on 9/25/25 at 7:42 am to Professor Dawghair
It’s hard to do for that quantity, but breading it and letting it rest makes a huge difference in the batter staying on. When we fried for a big crowd like that, we always used a buttermilk/mustard binder, I’ve since started using Jalapeño mustard instead of yellow mustard. And Cornmeal MIX, it’s a mixture of corn meal, corn flour, and corn starch. Season how you like it.
Posted on 9/25/25 at 8:40 am to Professor Dawghair
Would it work better if you iced down the buttermilk?
Then you get the benefit of the ice bath with the additional flavor from the buttermilk.
Then you get the benefit of the ice bath with the additional flavor from the buttermilk.
Posted on 9/25/25 at 9:37 am to Stadium Rat
just make sure you use Guidry's fish fry....corn meal and corn flour is da key!
Dat's what the best catfish is made with at Edie's in Lafayette!
Dat's what the best catfish is made with at Edie's in Lafayette!
This post was edited on 9/25/25 at 9:39 am
Posted on 9/25/25 at 11:00 am to Poppy201
Louisiana Blue Bag or bust
Posted on 9/26/25 at 6:08 am to Professor Dawghair
What does the ice bath do? Never heard of doing that.
Posted on 9/26/25 at 6:36 am to MrBobDobalina
Never did an ice bath but have fried for up to 400ppl before. When I'm home it's
cut with Louisiana Seasoned Fish Fry.
For big jobs we do a heavy layer of ice in a big ice chest. Fish is placed in a giant food-safe bag and seasoned with hot sauce, mustard, GP, OP and one beer (all done the day before).
Toss in Louisiana Seasoned Fish Fry and straight to the fryer. Never have an issue with batter coming off. For that many people we run 3 7gal fryers.
quote:
Louisiana Blue Bag
cut with Louisiana Seasoned Fish Fry.
For big jobs we do a heavy layer of ice in a big ice chest. Fish is placed in a giant food-safe bag and seasoned with hot sauce, mustard, GP, OP and one beer (all done the day before).
Toss in Louisiana Seasoned Fish Fry and straight to the fryer. Never have an issue with batter coming off. For that many people we run 3 7gal fryers.
Posted on 9/26/25 at 7:43 am to GeauxTigers0107
quote:
For big jobs we do a heavy layer of ice in a big ice chest.
That's close to what I've been doing. Season the day before and put on ice in coolers.
That's good output from 3 fryers. I have 2 six gallon ones. I start frying about an hour ahead of serving. I knock out the hush puppies and put them in a cambro. Fish next and fries last. Keep frying to they cry Uncle.
Posted on 9/26/25 at 9:57 am to Professor Dawghair
Day before soak in milk mustard and touch of crab boil if it’s not fresh and from freezer . Def keep it ice cold until batters. I’m a huge fan of Zatarains Chrispy Southern.
This post was edited on 9/26/25 at 11:32 am
Posted on 9/29/25 at 9:04 pm to Professor Dawghair
Fish fry was tonight. I just set up a breading line with an aluminum pan with ice water, then the breading. Worked perfectly.
I'm impressed how crispy it ends up and how much better it holds in pans and hot box. Best big scale fish fry I've ever done.
I'm impressed how crispy it ends up and how much better it holds in pans and hot box. Best big scale fish fry I've ever done.
Posted on 9/29/25 at 10:01 pm to Professor Dawghair
Do you dry off the fish any before placing into the breading?
Posted on 9/29/25 at 10:03 pm to TacMed68W
No
Posted on 9/29/25 at 10:06 pm to Mister Bigfish
10-4 thanks
Posted on 9/30/25 at 6:42 am to Professor Dawghair
quote:
I'm impressed how crispy it ends up and how much better it holds in pans and hot box.
You just gotta watch loading up a hot box and closing the door. You'll get moisture build-up that can kill your crisp on fried stuff. Heat lamps work better. Or stay just ahead of demand so you don't have a bunch of fried fish just laying around. Glad it turned out for you.
Posted on 9/30/25 at 7:10 am to GeauxTigers0107
quote:
You just gotta watch loading up a hot box and closing the door. You'll get moisture build-up
Agree. Most everything was going directly to the line. We had a pan I checked on in the box at the end of the night though and it was still surprisingly crispy. I layered them loose with butcher paper between the stacks. Seemed to work pretty well.
Posted on 9/30/25 at 10:13 am to Icansee4miles
quote:
but breading it and letting it rest makes a huge difference in the batter staying on.
I fried fish for the game Saturday and took this advice. I used my normal mustard/hot sauce binder, then tossed the pieces with Louisiana Blue Bag in the old flip-n-fry. Then laid them out on cookie sheets in the fridge for an hour or so.
I'd never let them rest like that before, and the breading stayed on very well. Thanks for the tip.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News