Fried Sac A Lait

I like to run through buttermilk, then cornmeal or cornmeal/fish fry mix, and then fry until floating and golden at 350-340 degrees. Tony's or salt, black and red pepper and garlic powder, to taste.

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i season my filets with cajun chef hot sauce and mustard.

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then toss in leblanc's fish fry

Thanks fellas!

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What’s your recipe? Of course I’ve been doing it for years. But I’m always open to a new way to fry

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My recipe is to ride down the street to a good friends house, hand him a bag of sac a lait or specs (I eat both with equal enthusiasm) put a six pack of his favorite beer in his fridge, pour myself a glass of wine and wait for him to pull them from the grease.

I prefer cornflour with sac a lait. With whole bone in, scaled bream, chinkapin, goggle eye or bone in skinned catfish I prefer straight cornmeal.

We used to cut up lemons and onions if doing large catfish batches and throw in brown paper bags before serving. But only serve the fish. Soak in mustard/hot sauce, then cornmeal/flour spiced mixture

Not to be “that guy” but it’s Sac-au’-Lait. Translates to “Sack of Milk” because of the beautiful, clean white flesh

I thought it was Crappie

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White Perch

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I refuse to call such a beautiful, tasty fish by that redneck name.

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Not to be “that guy” but it’s White Perch

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What a Crappie reply.