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Message
(Pics)Holy crap ill never fry catfish without hotsauce again GAMECHANGER····
Posted on 2/21/13 at 4:25 pm
Posted on 2/21/13 at 4:25 pm
Any input is appreciated.
I have a big propane fryer, and I know to put peanut oil in it.
Coating? Sticking on method? Degrees and times? Nuggets or fillets? Dipping sauce?
Am making potato salad to go with it.
Feeding about 10.
I have a big propane fryer, and I know to put peanut oil in it.
Coating? Sticking on method? Degrees and times? Nuggets or fillets? Dipping sauce?
Am making potato salad to go with it.
Feeding about 10.
This post was edited on 2/22/13 at 8:15 pm
20
Posted on 2/21/13 at 4:27 pm to Sir Drinksalot
quote:
need fried catfish tips
cornmeal.....ONLY CORNMEAL
use mustard when seasoning the meat.
Posted on 2/21/13 at 4:28 pm to Sir Drinksalot
I usually just cover in mustard then shake em in a good fish fry and throw em in the oil
Posted on 2/21/13 at 4:32 pm to Sir Drinksalot
thin fillets
seasoned corn flour, not cornmeal
Salt, pepper and garlic powder on fish. Coat fish with mustard. Put in corn flour and fry at 360 till they float. About 2-3 minutes.
seasoned corn flour, not cornmeal
Salt, pepper and garlic powder on fish. Coat fish with mustard. Put in corn flour and fry at 360 till they float. About 2-3 minutes.
Posted on 2/21/13 at 4:36 pm to Sir Drinksalot
If it's thick cut it into nuggets, if thin do whole filets.
Posted on 2/21/13 at 4:41 pm to Sir Drinksalot
Mustard.
Louisiana fish fry, I usually add some more seasoning.
If it's thick enough, go nuggets.
Canes type sauce for dipping, if needed.
Usually the mustard is enough.
Louisiana fish fry, I usually add some more seasoning.
If it's thick enough, go nuggets.
Canes type sauce for dipping, if needed.
Usually the mustard is enough.
Posted on 2/21/13 at 4:47 pm to Sir Drinksalot
What everybody else is sayin, but I always used dejon ...
But last time I used some of tha Tony's creole spread and it worked like a champ
But last time I used some of tha Tony's creole spread and it worked like a champ
Posted on 2/21/13 at 4:54 pm to Sir Drinksalot
No peanut - use canola.
Posted on 2/21/13 at 5:27 pm to Sir Drinksalot
my biggest mistake frying any fish is not getting the oil hot enough, and cooking pieces that are too big
Posted on 2/21/13 at 5:29 pm to Sir Drinksalot
Mustard may be ok, but too much ruins the flavor of the fish. To me, mustard is a sure bet to ruin and overpower the flavor of the fish and seasoning.
Posted on 2/21/13 at 6:17 pm to Sir Drinksalot
We dry them well, coat in Louisiana or Crystal Hot Sauce, then batter in seasoned cornmeal.
Mustard is good too, we just prefer hot sauce at my place
Mustard is good too, we just prefer hot sauce at my place
Posted on 2/21/13 at 6:19 pm to Sir Drinksalot
You will get as many different ways to do it as answers. All have their good points. The biggest mistake most make frying catfish is to overcook the fish. I like moist fish and usually pull mine out earlier than most. No complaints yet.
Posted on 2/21/13 at 6:26 pm to Sir Drinksalot
Cut into nuggets, salt, black and white pepper then let rest at room temp as you hear your oil. I use 1 cup corn meal with 1/3 cup flour to coat. The salt will bring out the moisture and make the cornmeal stick. Fry 2-3 minutes on each side then sprinkle on some Tony's when you pull em out.
Fry em in bacon grease for the real lick!
Fry em in bacon grease for the real lick!
Posted on 2/21/13 at 6:32 pm to Sir Drinksalot
yellow mustard, lemon pepper, salt, cornmeal, fry 
Posted on 2/21/13 at 6:38 pm to Sir Drinksalot
If the filets are big and have a lot of fat/grey stuff on the bottom, trim it off or else they will taste really "fishy".
Posted on 2/21/13 at 6:42 pm to Sir Drinksalot
Use canola. Heat to 350-360...fry at 350. Season corn meal to taste with salt, black and a little red pepper. Use a seasoning blend if you wish. Soak the fish in a few cups of buttermilk instead of mustard. You'll get a better crust. I cut fillets into 3 lengthwise strips. Score the sides of whole fish every inch and a half.
Drain the buttermilk, coat the fish several strips at a time, and add to the oil 1 or2 pieces at a time. Do not crowd the pot. Fry until golden and floating...when a piece floats, it's done. Drain on a wire rack. Don't stray from the foregoing.
Drain the buttermilk, coat the fish several strips at a time, and add to the oil 1 or2 pieces at a time. Do not crowd the pot. Fry until golden and floating...when a piece floats, it's done. Drain on a wire rack. Don't stray from the foregoing.
This post was edited on 2/21/13 at 6:43 pm
Posted on 2/22/13 at 8:48 am to Sir Drinksalot
One thing I started doing recently that I enjoy is cutting the filets lengwise into long slender strips. The pieces then curl when cooking. I just love that.
You cornmeal people are crazy. I use the lightest/finest fish fry I can find.
You cornmeal people are crazy. I use the lightest/finest fish fry I can find.
Posted on 2/22/13 at 10:18 pm to Sir Drinksalot
Oh yeah, you have to have hush puppies too!
Posted on 2/23/13 at 7:45 am to Sir Drinksalot
quote:
ill never fry catfish without hotsauce again
It's not what is proper...
Posted on 2/23/13 at 8:49 am to Sir Drinksalot
To the OP...How did you clean up the spilled oil on the concrete? I am having such a hard time getting this out of the concrete at my house...
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