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Fish fry recipe
Posted on 7/28/11 at 1:08 pm
Posted on 7/28/11 at 1:08 pm
Looked on the OB cookbook and didnt really see anything for frying fish. i remember a thread on here a while back for everyones go to fish frying technique but couldnt find it in the search.
So im gonna fry some fish this weekend, but wanna switch it up a bit, usually just do a basic wash with eggs and milk and dip the filet is cornmeal, pretty boring and basic. What yall got?
So im gonna fry some fish this weekend, but wanna switch it up a bit, usually just do a basic wash with eggs and milk and dip the filet is cornmeal, pretty boring and basic. What yall got?
13
Posted on 7/28/11 at 1:09 pm to chickman1313
Throw a little mustard or ranch in there to jazz it up.
Posted on 7/28/11 at 1:11 pm to chickman1313
put your fillets in a bowl , put some mustard, tonys and < 1/4 can of beer, mix it up, batter with Zatarains
Posted on 7/28/11 at 1:17 pm to chickman1313
i don't use an eggwash anymore, i find it makes it too thick, get your filets really cold in some ice water then just dip them in whatever fish fry u want, also like to use mustard.
Posted on 7/28/11 at 1:27 pm to chickman1313
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Posted on 7/28/11 at 1:52 pm to chickman1313
Lose the eggs and milk, man.
Less is better when frying fresh fish (ice water, favorite cornmeal, oil) I want to be able to enjoy the taste of the fish.
Something frozen.. Do what hat said. I've posted a recipe on here numerous times. For fish with more oil in them (trout) use a more cornflour based fry (la NO style in yellow bag) and use a more cornmeal based fry (la blue bag) on fish like bass, bream, sacs, and reds. We usually make our own 2:1 ratio mixing in cayenne and Tonys.
Most imp thing is to not put too many pieces in and lower the temp too much. Keep it around 8 thin pieces a batch
eta: favorite batters: la fish fry (blue and yellow box), zatarains extra crispy, homeade 2:1 cornmeal:cornflour, 2:1 zatarains:la chicken fry, Cajun fry- spicy (Pierre part store)
Less is better when frying fresh fish (ice water, favorite cornmeal, oil) I want to be able to enjoy the taste of the fish.
Something frozen.. Do what hat said. I've posted a recipe on here numerous times. For fish with more oil in them (trout) use a more cornflour based fry (la NO style in yellow bag) and use a more cornmeal based fry (la blue bag) on fish like bass, bream, sacs, and reds. We usually make our own 2:1 ratio mixing in cayenne and Tonys.
Most imp thing is to not put too many pieces in and lower the temp too much. Keep it around 8 thin pieces a batch
eta: favorite batters: la fish fry (blue and yellow box), zatarains extra crispy, homeade 2:1 cornmeal:cornflour, 2:1 zatarains:la chicken fry, Cajun fry- spicy (Pierre part store)
This post was edited on 7/28/11 at 2:06 pm
Posted on 7/28/11 at 2:00 pm to chickman1313
I don't do the egg wash, sometimes I'll run the fillets through some LA hot sauce, then toss them in the LA fish fry, blue bag/box.
Posted on 7/28/11 at 2:22 pm to chickman1313
Try this recipe for something different:
use a square or retangular tupperware container
Peel an oinion then slice in a circular fashion
Lay the circular onion sections in the bottom of the container.
sprinkle a good layer of Cayanne Pepper on the onions
add a layer of fish filets on top of the onions/Cayanne
Repeat onions and cayanne followed by fish filet layers.
I usually end up with 3-4 layers of fish. Cover and put in refrig for 2 days.
Take out, cut fish into normal size portions, roll in fish fry and fry at 350 deg. Take fish out when it floats.
Do not worry about the large amount of cayanne. It will not be too hot to eat but adds a fantastic flavor to the fish. Fry the onions as well.
Give that a try and let me know how you like it.
use a square or retangular tupperware container
Peel an oinion then slice in a circular fashion
Lay the circular onion sections in the bottom of the container.
sprinkle a good layer of Cayanne Pepper on the onions
add a layer of fish filets on top of the onions/Cayanne
Repeat onions and cayanne followed by fish filet layers.
I usually end up with 3-4 layers of fish. Cover and put in refrig for 2 days.
Take out, cut fish into normal size portions, roll in fish fry and fry at 350 deg. Take fish out when it floats.
Do not worry about the large amount of cayanne. It will not be too hot to eat but adds a fantastic flavor to the fish. Fry the onions as well.
Give that a try and let me know how you like it.
Posted on 7/28/11 at 3:06 pm to chickman1313
season the fish then put sour cream and rub it on fish. Used mustard for years, sour cream is the bomb. Makes the crust crispy and the fish moist. You will thank me later! works great on the gf/so also, keeps them moist... 
Posted on 7/28/11 at 3:14 pm to chickman1313
I usually put the fillets in a bowl then squirt on some yellow mustard, add a little milk then put tony's. I may have to try using beer instead of milk as hat does
Posted on 7/28/11 at 3:50 pm to chickman1313
The acid in the mustard takes the fishiness out of the fish...
that is why mustard is a must
that is why mustard is a must
Posted on 7/28/11 at 5:42 pm to chickman1313
KC Masterpiece Lemon Pepper marinade, Slap Ya Mama, and sprinkle with flour.
If you want less salt use Who's Ya Daddy instead of Slap Ya Mama. Bon Appetite
If you want less salt use Who's Ya Daddy instead of Slap Ya Mama. Bon Appetite
Posted on 7/28/11 at 8:07 pm to chickman1313
season fish and dip in onion ring batter--then fry
Posted on 7/29/11 at 8:22 am to chickman1313
agree w/ most of board...less is more
also, I've ventured out away from zatarrains recently, and LA fish fry is excellent, especially the new orleans style if you don't mind a lil' kick. was also pleased w/ slap ya mama batter, but pretty cornmeal heavy.
not so impressed w/ the Tony Chachere's batter.
only use the milk wash if you're cooking a "fishy" tasting fish. most fresh fish fillets do NOT need any wash or marinade. the most I ever use is a little mustard and crystal on any fresh fish. try and keep your fillets cold before throwing in the grease.
also, I've ventured out away from zatarrains recently, and LA fish fry is excellent, especially the new orleans style if you don't mind a lil' kick. was also pleased w/ slap ya mama batter, but pretty cornmeal heavy.
not so impressed w/ the Tony Chachere's batter.
only use the milk wash if you're cooking a "fishy" tasting fish. most fresh fish fillets do NOT need any wash or marinade. the most I ever use is a little mustard and crystal on any fresh fish. try and keep your fillets cold before throwing in the grease.
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