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Started By
Message
Anyone know of a really good store bought fish breading
Posted on 5/23/22 at 4:21 pm
Posted on 5/23/22 at 4:21 pm
or just have a recipe they love and want to share. Frying a bunch of striped bass next weekend for my in-laws. Open to suggestions.
5
Posted on 5/23/22 at 4:26 pm to themicah85
Zatarain's Crispy Southern fish fry. I used to make my own and season it until I figured out the Crispy Southern is perfect.
Posted on 5/23/22 at 4:26 pm to themicah85
This is one of those commonly discussed subjects and you will get a variety of responses as everyone has their own preferences.
Do you prefer more of a crunchy corn meal batter or a lighter corn flour style batter?
Do you prefer more of a crunchy corn meal batter or a lighter corn flour style batter?
Posted on 5/23/22 at 4:30 pm to Mister Bigfish
quote:
Do you prefer more of a crunchy corn meal batter or a lighter corn flour style batter?
I would say i like a more crunchy and bit spicy/salty breading.
Posted on 5/23/22 at 4:33 pm to themicah85
Zat's Crispy Southern Style or LA Fish Fry Blue Bag
Posted on 5/23/22 at 4:41 pm to Trout Bandit
quote:
LA Fish Fry Blue Bag
I prefer the yellow bag but sometimes mix the 2.
Posted on 5/23/22 at 4:49 pm to themicah85
Guidry's is my favorite.
Posted on 5/23/22 at 5:12 pm to themicah85
quote:
I would say i like a more crunchy and bit spicy/salty breading.
Then:
Zat’s crispy southern. Plus a hot sauce mustard bath and dry seasoning applied to the filets before the batter.
Posted on 5/23/22 at 7:09 pm to BrotherEsau
quote:
Zatarain's Crispy Southern fish fry.
This is all I ever use.
I just follow the instructions on the box for the mustard-lemon-milk wet batter, then into the dry batter, then into the oil. It's excellent for everything from crappie to flounder.
The only caveat is the very first step that says to soak the filets in ice water for 30 minutes, I skip that part. It doesn't make any sense to me.
Posted on 5/23/22 at 7:50 pm to themicah85
I like to taste my fish so I cut Louisiana fish fry 1/2 and 1/2 with cornmeal. Perfecto for Fish and Shrimp. I also stopped using mustard and seasoned washes. Just water and the fry but I only use Fresh caught fish and shrimp. I find cooking it the right amount goes a long way in the taste department and I need a sauce or something to tone down overly seasoned fish.
Posted on 5/24/22 at 7:18 am to armsdealer
quote:
I only use Fresh caught fish and shrimp
Seems like a difficult way to enjoy fried fish and shrimp. Especially seeing as how there's only a May and August shrimp season. But to each his own.
eta: to the OP, breading on fish and shrimp is totally a preference thing. I prefer cornmeal on fish and corn flour on shrimp. Buy a box of Zatarain's seasoned fish fry and Louisiana blue bag and see which one you like better.
This post was edited on 5/24/22 at 7:21 am
Posted on 5/24/22 at 7:42 am to GeauxTigers0107
quote:
Seems like a difficult way to enjoy fried fish and shrimp. Especially seeing as how there's only a May and August shrimp season. But to each his own.
Wut
Posted on 5/24/22 at 7:58 am to Trout Bandit
quote:
LA Fish Fry Blue Bag
Posted on 5/24/22 at 9:22 am to Mister Bigfish
quote:Which one is this? I haven't been paying attention when I buy.
a lighter corn flour style
Posted on 5/24/22 at 10:00 am to armsdealer
quote:
Just water and the fry
May I suggest substituting a decent mild beer for the water. With a delicate flavor like trout, it’s really nice and compliments the flavor without covering it up. Grew up using the mustard/hot sauce slather. I have abandoned that method. Now pour beer in bowl, fresh fish in beer, then seasoned breading of choice, straight into hot oil. Delicious.
This post was edited on 5/24/22 at 10:02 am
Posted on 5/24/22 at 10:39 am to deeprig9
quote:
The only caveat is the very first step that says to soak the filets in ice water for 30 minutes, I skip that part. It doesn't make any sense to me.
The ice water makes the batter stick better
Posted on 5/24/22 at 11:39 am to BrotherEsau
Is Zatarains better than Louisiana Fish Fry?
Posted on 5/24/22 at 4:42 pm to moontigr
quote:
The ice water makes the batter stick better
Yep. And no need for mustard or milk or whatever else. From ice water to fish fry to oil.
Posted on 5/24/22 at 4:43 pm to Sev09
quote:
Is Zatarains better than Louisiana Fish Fry?
Well that's a bit subjective.
Posted on 5/24/22 at 6:36 pm to Roy Curado
quote:
Guidry's is my favorite.
This. We did a taste testing with several brands a few years back and Guidry’s was tops.
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