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Posted on 2/5/21 at 8:30 am to Baers Foot
Never measured usually half a small bottle whisked into enough milk to cover the batch I’m frying.
Posted on 2/5/21 at 9:00 am to Potchafa
quote:This is what I do.
mustard and hot sauce blend and batter with Louisiana seasoned batter
Posted on 2/5/21 at 11:03 am to Martini
quote:
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.
Posted on 2/5/21 at 1:55 pm to Potchafa
Dry filets, run them through corn flour, fry at 350 till the float, drain on a wire rack. As soon as the come out the grease season them with whatever seasoning you like..... I normally hit mine with some creole seasoning.
Posted on 2/5/21 at 2:40 pm to LSUballs
quote:
Somebody must not have cooked them right. They’re delicious
I'm almost ashamed to say that I lol'd.
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