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Frying catfish

Posted on 3/2/16 at 10:21 am
Posted by mpar98
Baton Rouge
Member since Jan 2006
8034 posts
Posted on 3/2/16 at 10:21 am
whats your go to recipe...are you a mustard/fish fry to oil fan?
Posted by lsupride87
Member since Dec 2007
96658 posts
Posted on 3/2/16 at 10:22 am to
quote:

are you a mustard/fish fry to oil fan?
Yes. I dont like the full cornmeal batter though. I have a cornmeal fish fry/flour mix
Posted by Artie Rome
Hwy 1
Member since Jul 2014
8757 posts
Posted on 3/2/16 at 10:23 am to
I use yogurt-oil.
Posted by Tigerpaw123
Louisiana
Member since Mar 2007
17308 posts
Posted on 3/2/16 at 10:25 am to
no mustard

dip fillets in heavily seasoned ice water, then dredge in seasoned corn meal, then fry @ 375 for 6-7 min
Posted by yellowfin
Coastal Bar
Member since May 2006
97805 posts
Posted on 3/2/16 at 10:29 am to
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
Posted by OTIS2
NoLA
Member since Jul 2008
50283 posts
Posted on 3/2/16 at 10:33 am to
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
Posted by Mark Makers
The LP
Member since Jul 2015
2336 posts
Posted on 3/2/16 at 10:35 am to
Mustard to Louisiana fish fry to oil
Posted by Fight4LSU
Kenner
Member since Jul 2005
9773 posts
Posted on 3/2/16 at 10:59 am to
Mustard/hot sauce mixed

Cornmeal/fish fry mixed

Frying oil
Posted by cuyahoga tiger
NE Ohio via Tangipahoa
Member since Nov 2011
5872 posts
Posted on 3/2/16 at 11:06 am to
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 by LSUballs
RayVegas LA
Member since Feb 2008
37911 posts
Posted on 3/2/16 at 11:53 am to
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 by CHEDBALLZ
South Central LA
Member since Dec 2009
22003 posts
Posted on 3/2/16 at 12:16 pm to
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
Posted by LouisianaLady
Member since Mar 2009
81324 posts
Posted on 3/2/16 at 4:15 pm to
Mustard/hot sauce mixture.. Louisiana blue box fish fry.. hot oil.
Posted by Who Me
Ascension
Member since Aug 2011
7090 posts
Posted on 3/2/16 at 4:26 pm to
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

Posted by LSU Tiger Bob
South
Member since Sep 2011
3008 posts
Posted on 3/2/16 at 6:31 pm to

Season.
Cream meal.
Deep fry in hot peanut oil.
Drain wire rack.
Posted by AlmaDawg
Slow Hell
Member since Sep 2012
3222 posts
Posted on 3/2/16 at 6:53 pm to
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 by ConfusedHawgInMO
Member since Apr 2014
3515 posts
Posted on 3/3/16 at 9:24 am to
Posted by GeauxTigers0107
South Louisiana
Member since Oct 2009
9827 posts
Posted on 3/3/16 at 5:22 pm to
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!

Posted by 14ft_flat_matt
Member since Feb 2018
249 posts
Posted on 5/29/18 at 8:39 am to
I tried mustard/hot sauce to half zatarains/half Louisiana Cajun fry, to oil, and it was amazing. Also we ate the fins
Posted by ConfusedHawgInMO
Member since Apr 2014
3515 posts
Posted on 5/30/18 at 8:00 am to
Nona Belle's fish fry

Been my favorite for most of my life.
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