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Started By
Message
Best liquid dredge for fried fish before battering?
Posted on 2/19/21 at 6:01 pm
Posted on 2/19/21 at 6:01 pm
Looking for some good mixtures to dredge sacalait in before battering it? And go!
16
Posted on 2/19/21 at 6:05 pm to GeauxTigahs92
Yellow mustard.
Posted on 2/19/21 at 6:07 pm to jfw3535
Just mustard? No eggs mixed in?
Posted on 2/19/21 at 6:14 pm to GeauxTigahs92
If it’s fresh, just ice water to seasoned corn flour/cornmeal flour mix to hot oil.
This post was edited on 2/19/21 at 6:15 pm
Posted on 2/19/21 at 6:37 pm to GeauxTigahs92
Eggs, Worcestershire, and hot sauce.
Posted on 2/19/21 at 6:43 pm to GeauxTigahs92
Ice water
Posted on 2/19/21 at 6:55 pm to GeauxTigahs92
Sometimes I beat eggs and mix with hot sauce and mustard, sometimes I omit the mustard.
Occasionally I just wet them under water and drizzle hot sauce and rub it in with my hands
Occasionally I just wet them under water and drizzle hot sauce and rub it in with my hands
Posted on 2/19/21 at 7:19 pm to GeauxTigahs92
quote:Yep. It's really good.
Just mustard? No eggs mixed in?
Posted on 2/19/21 at 7:35 pm to GeauxTigahs92
Crystal and yellow mustard with a little buttermilk
Posted on 2/19/21 at 7:38 pm to GeauxTigahs92
If you read the Zatrarins Fish Fry it says put the filets straight into the batter, shake off the excess and fry. I do that if its really fresh fish or just my son and I eating. Tonight I fried some bass from May-2020. I used egg, yellow mustard and hot sauce with a splash of milk.
Spahrs uses Crystal or Louisiana hot sauce as a dredge, yellow cream for a batter and straight in to the grease, sprinkle with salt when it comes out the grease.
Spahrs uses Crystal or Louisiana hot sauce as a dredge, yellow cream for a batter and straight in to the grease, sprinkle with salt when it comes out the grease.
Posted on 2/19/21 at 7:50 pm to GeauxTigahs92
Buttermilk
Posted on 2/19/21 at 7:52 pm to geauxpurple
Eggs and crystal—crispy with nice flavor
If you want tang —buttermilk or mustard
If you want a clean, light batter —-ice water
If you want tang —buttermilk or mustard
If you want a clean, light batter —-ice water
Posted on 2/19/21 at 8:08 pm to michael corleone
Yellow mustard mixed with Louisiana hot sauce
Posted on 2/19/21 at 10:32 pm to DaBeerz
quote:this guy knows.
Crystal and yellow mustard with a little buttermilk
Dipped into a 50/50 ratio corn flour to corn meal.
Posted on 2/19/21 at 11:16 pm to GeauxTigahs92
Depends on the fish. I prefer straight seasoned cornmeal.
Posted on 2/20/21 at 1:50 am to GeauxTigahs92
I always use an egg, a couple tablespoons Dijon mustard and a few heaping tablespoons of sour cream.
Mix them well and it will make a fairly thick dredge for the corn meal or whatever you are using for batter to stick to the fish or shrimp.
Mix them well and it will make a fairly thick dredge for the corn meal or whatever you are using for batter to stick to the fish or shrimp.
Posted on 2/20/21 at 9:29 am to upgrayedd
quote:
Yep. It's really good.
Someone gave me their half of a catfish po-boy. It had mustard and American cheese on it. It wasn't bad.. But I am just a mayo, ketchup and dressed kinda guy.
Posted on 2/20/21 at 9:45 am to GeauxTigahs92
Jalapeño Mustard. Wipe off excess and dip in dry mix. Learned this from a buddy’s Dad after a Cocodrie trip last year, and IMO, a game changer. Always used a mix of yellow mustard, buttermilk and hot sauce before, this is better. Not overly spicy like it seems like it would be.
Posted on 2/20/21 at 10:17 am to Icansee4miles
quote:putting this on the list of things to try.
Jalapeño Mustard.
Posted on 2/20/21 at 11:51 am to Athis
quote:
Someone gave me their half of a catfish po-boy. It had mustard and American cheese on it. It wasn't bad.. But I am just a mayo, ketchup and dressed kinda guy.
It's mustard batter, not slathered on after cooking.
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