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Message
Fish fry help
Posted on 10/24/24 at 4:09 pm
Posted on 10/24/24 at 4:09 pm
Ok I’ve been talked into frying some white perch for about 8 on Saturday. I haven’t done this in years. Be cooking with propane burner and a large frying pan with basket. What are some ideas on oil, soak, fish fry brand and anything else. Thx.
7
Posted on 10/24/24 at 4:34 pm to 1609tiger
quote:Peanut is preferred, but Corn and Canola are good too.
What are some ideas on oil
quote:I typically rinse in water and hit with some hot sauce and then pat dry and let the excess water come out on a bed of paper towels or in a colander.
soak
quote:Hard to go wrong with Louisiana Blue Label. Can doctor it up some with some additional seasonings, but it is good as is if you just want to open, coat, and fry.
fish fry brand
All the above imho as someone who fries a lot of tabby and sacalait throughout the year at the camp and for different get togethers.
Posted on 10/24/24 at 4:42 pm to 1609tiger
quote:
I haven’t done this in years.
Get a thermometer for the oil. Propane burners heat it up faster than you'd think. Burnt oil will ruin the fish fry.
Posted on 10/24/24 at 4:49 pm to Shexter
quote:Good call out. OP, if you don't have a reliable thermometer on whatever you are using get one to use in the oil. You want to drop in between 370-375 and don't overcrowd to keep the temp between 350-365 while it cooks.
Get a thermometer for the oil.
Posted on 10/24/24 at 4:50 pm to Shexter
quote:
Get a thermometer for the oil. Propane burners heat it up faster than you'd think. Burnt oil will ruin the fish fry.
Also, don't crowd the fish in the oil as it will drop the oil temperature and you may wind up with oil soggy fish in the end---------and don't overcook it either.
Posted on 10/24/24 at 9:42 pm to AwesomeSauce
quote:
Louisiana Blue Label
Hard to beat. I used to do a dip in butter milk and then breading but now I dip in ice water for a little bit like the Blue Bag instructions call for. Perfect method imo.
Consistent oil temp is probably the most important factor though.
Posted on 10/24/24 at 9:51 pm to Professor Dawghair
Same here …used to use buttermilk. Ice water is far superior.
Blue bag corn flour is very good. I grew up on seasoned corn meal…still a favorite style for me.
Blue bag corn flour is very good. I grew up on seasoned corn meal…still a favorite style for me.
Posted on 10/24/24 at 9:56 pm to 1609tiger
After you fry the fish,drain on a wire rack, not paper towels. And please don’t steam it in a damn paper bag.
Posted on 10/24/24 at 9:57 pm to 1609tiger
Cottonseed oil is excellent, it's available at most academy's. Guidrys is my favorite fish fry but Louisiana blue label isn't far behind. I like to lightly soak the fish in mustard and hot sauce before breading it.
Posted on 10/25/24 at 4:46 am to 1609tiger
Make your own breading with a mix of wheat flour and cornmeal, like 1/2 cup flour per cup of cornmeal.
Can add salt, black pepper, red pepper or cayenne, garlic powder to the proportion you desire.
Can even use corn flour instead of meal for a smoother texture like the fried fish chain FF (LJS, Capt D’s and such).
The right mix of seasonings is pretty easy to see with a white and pale yellow background and with some types of fish can save prep work (white/sand bass no need to cut the red strips from fillets, off flavors just disappear in the cooking with a pinch of cayenne and garlic powder, onion powder)
Can add salt, black pepper, red pepper or cayenne, garlic powder to the proportion you desire.
Can even use corn flour instead of meal for a smoother texture like the fried fish chain FF (LJS, Capt D’s and such).
The right mix of seasonings is pretty easy to see with a white and pale yellow background and with some types of fish can save prep work (white/sand bass no need to cut the red strips from fillets, off flavors just disappear in the cooking with a pinch of cayenne and garlic powder, onion powder)
Posted on 10/25/24 at 8:20 am to OTIS2
quote:
Same here …used to use buttermilk. Ice water is far superior.
Ice water, infrared thermometer, 365 degrees, Zatarains New Orleans style fish fry, and wire rack.
Posted on 10/25/24 at 9:03 am to 1609tiger
I always used to use seasoned cornmeal and still do a good bit of the time because I like the crunchiness of the cornmeal. Lately, I've been using Louisiana Blue Label with added seasonings and added corn meal.
I've never done an outdoor fish fry, but much of what you've been advised works for a small fry or large. Don't crowd. Keep the temp up. Don't drain on paper towels. Use a rack, always for fried foods.
A plus is a good homemade tartar sauce.
I've never done an outdoor fish fry, but much of what you've been advised works for a small fry or large. Don't crowd. Keep the temp up. Don't drain on paper towels. Use a rack, always for fried foods.
A plus is a good homemade tartar sauce.
Posted on 10/25/24 at 4:02 pm to 1609tiger
Homemade Tartar Sauce
2 cups mayonnaise
1/4 cup dill pickles,minced 1. Mix all ingredients together well.
1 green onion, minced 2. Refrigerate for 12 hours.
3 tbls. onions, minced 3. Makes 1 1/2 pints.
1/2 tsp. Worcestershire
1/2 tsp. garlic juice
4 tbls. horseradish
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1/2 lemon
2 cups mayonnaise
1/4 cup dill pickles,minced 1. Mix all ingredients together well.
1 green onion, minced 2. Refrigerate for 12 hours.
3 tbls. onions, minced 3. Makes 1 1/2 pints.
1/2 tsp. Worcestershire
1/2 tsp. garlic juice
4 tbls. horseradish
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1/2 lemon
Posted on 10/25/24 at 4:19 pm to AwesomeSauce
quote:
Peanut is preferred, but Corn and Canola are good too.
quote:
I typically rinse in water and hit with some hot sauce and then pat dry and let the excess water come out on a bed of paper towels or in a colander.
quote:
Hard to go wrong with Louisiana Blue Label. Can doctor it up some with some additional seasonings, but it is good as is if you just want to open, coat, and fry.
Fry it at 365 until light golden brown and cool on a wire rack
/thread
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