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One more question about frying fish...
Posted on 8/22/14 at 9:43 am
Posted on 8/22/14 at 9:43 am
for those of you who use mustard, do you dilute the mustard with anything, coat the filet in mustard directly then dredge the filet through your fish fry?
I've always done an egg wash so I'm trying to understand the mustard method. TIA.
I've always done an egg wash so I'm trying to understand the mustard method. TIA.
Posted on 8/22/14 at 9:46 am to tigerinthebueche
I just use enough to lightly coat the fish. I just put about a dime size amount in my hand and rub that over a whole fillet, take off any excess.
Posted on 8/22/14 at 10:01 am to tigerinthebueche
Milk ,mustard,worcheschire , crab boil marinade.
Posted on 8/22/14 at 10:28 am to tigerinthebueche
I use beer to make the mustard go farther.
Posted on 8/22/14 at 11:51 am to tigerinthebueche
I throw a healthy amount of cayenne, white, and black pepper into the mustard. Dredge, flour, and then fry.
Clean oil and the right temperature are probably the two most important aspects to delicious fried fish.
Clean oil and the right temperature are probably the two most important aspects to delicious fried fish.
Posted on 8/22/14 at 11:56 am to tigerinthebueche
I marinate in light coating of mustard mixed with crab boil. I'm very light on crab boil. Then just before cooking dust with Tonys or similar and dredge in La Fish Fry crunchy. Crab boil gives just enough flavor but most people don't realize it's mixed with the mustard.
Posted on 8/22/14 at 4:49 pm to tigerinthebueche
Mustard, hot sauce, and beer to thin it out a bit.
I just let the filets sit in that for 10-15 minutes, then into the fish fry.
I just let the filets sit in that for 10-15 minutes, then into the fish fry.
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