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Frying catfish
Posted on 3/2/16 at 10:21 am
Posted on 3/2/16 at 10:21 am
whats your go to recipe...are you a mustard/fish fry to oil fan?
Posted on 3/2/16 at 10:22 am to mpar98
quote:Yes. I dont like the full cornmeal batter though. I have a cornmeal fish fry/flour mix
are you a mustard/fish fry to oil fan?
Posted on 3/2/16 at 10:25 am to mpar98
no mustard
dip fillets in heavily seasoned ice water, then dredge in seasoned corn meal, then fry @ 375 for 6-7 min
dip fillets in heavily seasoned ice water, then dredge in seasoned corn meal, then fry @ 375 for 6-7 min
Posted on 3/2/16 at 10:29 am to mpar98
1. wild caught flat heads....none of that shitty farm raised stuff
2. trim everything that isn't white off before frying
3. very hot grease
4. they cook quick, don't dry them out
5. fish fry/flour mix
6. I can do it with or without mustard
2. trim everything that isn't white off before frying
3. very hot grease
4. they cook quick, don't dry them out
5. fish fry/flour mix
6. I can do it with or without mustard
Posted on 3/2/16 at 10:33 am to mpar98
Quick buttermilk soak
350-360 degree oil
run through seasoned cornflour/corn meal mix, or straight seasoned corn meal(season to your taste)
Drop in pot and fry until golden and floating
Don't crowd the pot
Drain on a wire rack
350-360 degree oil
run through seasoned cornflour/corn meal mix, or straight seasoned corn meal(season to your taste)
Drop in pot and fry until golden and floating
Don't crowd the pot
Drain on a wire rack
Posted on 3/2/16 at 10:35 am to mpar98
Mustard to Louisiana fish fry to oil
Posted on 3/2/16 at 10:59 am to mpar98
Mustard/hot sauce mixed
Cornmeal/fish fry mixed
Frying oil
Cornmeal/fish fry mixed
Frying oil
Posted on 3/2/16 at 11:06 am to mpar98
360-375 deg oil, fry until it floats, season as soon as it leaves the grease, drain on wire rack instead of paper towels
Posted on 3/2/16 at 11:53 am to mpar98
Soak in milk/hot sauce. Shake in Batter pro with yellow Louisiana fish fry, fry at 360-375. Eat. Very easy
This post was edited on 3/2/16 at 11:54 am
Posted on 3/2/16 at 12:16 pm to mpar98
2 eggs
Tablespoon yellow mustard
I mix that then add in my catfish
Take it out the dredge and run it through some Mr. Petes Fish Fry
Fry for 2 1/2 minutes
drain on a cooling rack
eat with some tartar sauce
If I cant get Mr. Petes I use 1 part corn flour to 1 part corn meal, when it comes out the grease I immediately sprinkle with some creole seasoning
Tablespoon yellow mustard
I mix that then add in my catfish
Take it out the dredge and run it through some Mr. Petes Fish Fry
Fry for 2 1/2 minutes
drain on a cooling rack
eat with some tartar sauce
If I cant get Mr. Petes I use 1 part corn flour to 1 part corn meal, when it comes out the grease I immediately sprinkle with some creole seasoning
Posted on 3/2/16 at 4:15 pm to mpar98
Mustard/hot sauce mixture.. Louisiana blue box fish fry.. hot oil.
Posted on 3/2/16 at 4:26 pm to mpar98
I don't like the all cornmeal fry either.
1. get fish extremely cold in ice bath
2. Hot sauce and mustard mix rubbed on fish
3. Season the fish directly
4. Zatarains seasoned with lemon or yellow bag Louisisna fish fry
5. Don't dredge the filets until right before they go into the pot
6. Don't overcrowd pot
7. Don't over cook. Common mistake.
8. Wire rack to drain
1. get fish extremely cold in ice bath
2. Hot sauce and mustard mix rubbed on fish
3. Season the fish directly
4. Zatarains seasoned with lemon or yellow bag Louisisna fish fry
5. Don't dredge the filets until right before they go into the pot
6. Don't overcrowd pot
7. Don't over cook. Common mistake.
8. Wire rack to drain
Posted on 3/2/16 at 6:31 pm to mpar98
Season.
Cream meal.
Deep fry in hot peanut oil.
Drain wire rack.
Posted on 3/2/16 at 6:53 pm to mpar98
No mustard. I am not opposed to it, but I like it better without. I like both Zatarains fish fry and seasoned cornmeal. I like the texture of the cornmeal myself. I am like Gris Gris, the tails are the first thing eaten when eating whole fried.
Posted on 3/3/16 at 5:22 pm to mpar98
Equal parts of Zatarrain's seasoned fish fry and Louisiana seasoned fish fry (the blue bag). I find Louisiana is too salty and all cornmeal by itself. The Zatarrain's balances out both issues.
Fish get Louisiana hot sauce and garlic powder. I've seen mustard used and if I was at your house and you did it, I wouldn't say a word and definitely eat it but it's not something I do.
Fry at 360 in canola oil and wire rack is a must.
Ice bath?
That's a new one on me but hey, knock yourself out.
Eat the fins? Absofreakinlutely!
Fish get Louisiana hot sauce and garlic powder. I've seen mustard used and if I was at your house and you did it, I wouldn't say a word and definitely eat it but it's not something I do.
Fry at 360 in canola oil and wire rack is a must.
Ice bath?
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Eat the fins? Absofreakinlutely!
Posted on 5/29/18 at 8:39 am to mpar98
I tried mustard/hot sauce to half zatarains/half Louisiana Cajun fry, to oil, and it was amazing. Also we ate the fins ![](https://images.tigerdroppings.com/Images/Icons/Iconcool.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcool.gif)
Posted on 5/30/18 at 8:00 am to mpar98
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