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Started By
Message
Steps for perfect fried fish.....
Posted on 4/8/13 at 9:24 am
Posted on 4/8/13 at 9:24 am
Frying up some trout for the gane tonight and just want to make sure I have the steps down.
1. Rinse fish
2. Bathe fish in ice water
3. Dry fish off
4. Coat in mustard/hot sauce
5. Dredge in seasoning
6. Fry
1. Rinse fish
2. Bathe fish in ice water
3. Dry fish off
4. Coat in mustard/hot sauce
5. Dredge in seasoning
6. Fry
6
Posted on 4/8/13 at 9:25 am to TJG210
Maybe a little butter milk with the hot sauce in that....
Posted on 4/8/13 at 9:27 am to TJG210
Looks good. I don't coat in mustard. But that is personal preference I guess. I'm sure there is a scientific reason for the ice bath? I just open the package, rinse and pat dry with a paper towel. I give them a buttermilk bath instead of mustard.
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
My mix is 50/50 Zatarain's fish fry and plain cornmeal.
This post was edited on 4/8/13 at 9:28 am
Posted on 4/8/13 at 9:31 am to TJG210
Ever thin cut them? then cut into nuggets? yum but you can't go wrong with how you're doing it 
But i do a beer liquid with a little mustard....trout don't need mustard IMO
But i do a beer liquid with a little mustard....trout don't need mustard IMO
Posted on 4/8/13 at 9:33 am to TJG210
make sure your oil is plenty hot, and I agree with the 50/50 mix of cornmeal and fish fry
Posted on 4/8/13 at 9:50 am to TJG210
Are you guys talking about regular yellow mustard or Creole mustard? 
Posted on 4/8/13 at 1:44 pm to TJG210
I am pretty much a KISS person regarding frying any kind of trout. A very simple dusting with seasoned flour is all it needs, none of the dredging in anythine else. A rainbow in a bag of seasoned flour and then into a pan with a bit of butter is a most delicious thing. Fileted specks chopped into little bite sized morsels done the same way then deep fried is fantastic.
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