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Started By
Message
Speckled Trout Fish Fry Recipe
Posted on 12/22/11 at 1:34 pm
Posted on 12/22/11 at 1:34 pm
Went fishing last weekend and came back with a limit of specs. Whats a good fish fry recipe yall boys know to fry em up?
10
Posted on 12/22/11 at 1:37 pm to Doc John
zatarains and egg wash 
BTW you cant make a statement with details
Where did you go, what did you use, etc
BTW you cant make a statement with details
Where did you go, what did you use, etc
Posted on 12/22/11 at 1:41 pm to Doc John
Mustard and 1 egg
then put it in Zatarian's fish fry
WAHLA!
then put it in Zatarian's fish fry
WAHLA!
Posted on 12/22/11 at 1:43 pm to mylsuhat
thats what I meant yellow mustard
i put a little more cayenne in the fish fry but i like it spicy
With that said, I haven't had anything fried since June.
i put a little more cayenne in the fish fry but i like it spicy
With that said, I haven't had anything fried since June.
Posted on 12/22/11 at 1:46 pm to Doc John
I mix up some yellow mustard, thinned just a bit, with a shitload of Louisiana hot sauce. That's my wet.
Dry is usually just Zatarain's fish fry.
Dry is usually just Zatarain's fish fry.
Posted on 12/22/11 at 1:49 pm to Doc John
I don't use an eggwash, comes out too thick, (2/3)zatarains crispy southern style, (1/3) flour seasoned to your taste.
Posted on 12/22/11 at 1:53 pm to Tiger 79
i was at shell beach, used live shrimp. We caught a limit of 125 in a couple of hours.
Posted on 12/22/11 at 3:05 pm to Doc John
Squirt a good bit of this in your egg/milk wash
Posted on 12/22/11 at 3:22 pm to Doc John
Mustard wet and fishfry w/ cayenne dry. Stupid easy and best I've had.
Posted on 12/22/11 at 3:40 pm to Doc John
General fish fry I like : 1 cup zatarains chicken fry (or plain flour), 1 cup corn meal, 1 cup zatarains crispy southern fish fry, season to taste with cayenne pepper
For specks I like that ^^ or something with a little more flour like Louisiana new Orleans style (by trout are oily and the batter gets wet)
Cut filets up thin, soak in ice water to get cold n firm. Mix in separate bowl some beer, mustard, and Tony's. Put filets in mustard mix (keep cold) and then batter
Most important things (u can do whatever the hell else u want before this): get the temp as hot as u can 350-375. ONLY put 8-12 pieces in at a time (depending on pot size). You do NOT want to drop the temperature of the grease down too much or too fast. Fry for a couple min and take out
For specks I like that ^^ or something with a little more flour like Louisiana new Orleans style (by trout are oily and the batter gets wet)
Cut filets up thin, soak in ice water to get cold n firm. Mix in separate bowl some beer, mustard, and Tony's. Put filets in mustard mix (keep cold) and then batter
Most important things (u can do whatever the hell else u want before this): get the temp as hot as u can 350-375. ONLY put 8-12 pieces in at a time (depending on pot size). You do NOT want to drop the temperature of the grease down too much or too fast. Fry for a couple min and take out
Posted on 12/22/11 at 3:51 pm to The Sportsman
As mentioned above, do yourself a favor and try the Louisiana Fish Fry "New Orleans Style" fish fry. It's amazing! I useds Zatarain's for years and always found it to be really salty. Tried the Louisiana and will never go back. There's really no other seasoning needed on the fish as this a perfect mix. Try some of the presoaks mentioned above and enjoy!
Posted on 12/22/11 at 4:05 pm to The Sportsman
Pan fry some in some seasoned flour in olive oil
Posted on 12/22/11 at 4:21 pm to Doc John
If you want to try something different.... Make a Pecan crust. Pecans in a blender with some flour or bread crumbs to keep it from getting sticky. Wet fish in egg/milk and season to your preference. Roll in pecan breading and pan fry in butter and/or olive oil. Great alternative to deep frying and taste fricken awesome!!!!
Posted on 12/22/11 at 5:41 pm to Doc John
Mustard and lemon pepper zatarins
Posted on 12/22/11 at 6:29 pm to Doc John
quote:
i was at shell beach, used live shrimp. We caught a limit of 125 in a couple of hours
Brings back memories of some happy times. Got fuel and bait from Campos. Hope to get back one day.
Posted on 12/22/11 at 6:49 pm to Doc John
quote:
i was at shell beach, used live shrimp. We caught a limit of 125 in a couple of hours.
You must of either been with Cpt Johnny Nunez or Cpt Moore. Those dudes can put you on specks like there is no tomorrow!
Posted on 12/22/11 at 7:18 pm to Doc John
K.C.Masterpiece Lemon Pepper Marinade, Slap Ya Mama then sprinkle with Zatarains/New Orleans seasoned Fish Fry. If too salty skip the Slap Ya Mama.
I like the flour, not the cornmeal.
SPRINKLE it on, do not throw fillets in a container and shake it on, leaves too much and the fish taste chewy.
I like the flour, not the cornmeal.
SPRINKLE it on, do not throw fillets in a container and shake it on, leaves too much and the fish taste chewy.
This post was edited on 12/22/11 at 7:19 pm
Posted on 12/23/11 at 12:22 pm to Cadello
Another way I like to cook them is to pan fry as mentioned above with a butter/cream crabmeat sauce on top.
I start by soaking the filets in milk for about 15-20 minutes. I'll then batter them in a seasoned 1/2 flour 1/2 bread crumb mixture or the Louisiana "New Orleans Style" fish fry. On a medium/high heat, melt 1/2 stick of butter with a little olive oil to keep butter from burning and pan fry on both sides until golden brown.
In a separate pan, melt a stick of butter and add lump crab meat. Season with salt, pepper, and let this cook while stirring until the crabmeat is cooked down (few minutes.) Then stir in heavy whipping cream until you reach the consistency desired making sure that the butter and cream don't separate. Pour over fried filets and ENJOY!
I start by soaking the filets in milk for about 15-20 minutes. I'll then batter them in a seasoned 1/2 flour 1/2 bread crumb mixture or the Louisiana "New Orleans Style" fish fry. On a medium/high heat, melt 1/2 stick of butter with a little olive oil to keep butter from burning and pan fry on both sides until golden brown.
In a separate pan, melt a stick of butter and add lump crab meat. Season with salt, pepper, and let this cook while stirring until the crabmeat is cooked down (few minutes.) Then stir in heavy whipping cream until you reach the consistency desired making sure that the butter and cream don't separate. Pour over fried filets and ENJOY!
Posted on 12/23/11 at 2:02 pm to The Sportsman
quote:
trout are oily
Huh? No they aren't.
Ice water straight to Crispy Southern straight to 375 degree grease if just doing a fish fry. Tempura beer batter if frying for an Almondine, fish tacos, etc.
This post was edited on 12/23/11 at 2:04 pm
Posted on 12/23/11 at 2:10 pm to pooponsaban
soak them bitches in egg, mustard, beer and La hot sauce. Batter in Zat's crispy southern and fry at 350. Prepare for blowjobs from your guests.
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