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Started By
Message
re: Frying catfish
Posted on 3/3/16 at 5:54 am to crimsonsaint
Posted on 3/3/16 at 5:54 am to crimsonsaint
quote:
Never in my life have I seen or heard of anyone eating fish fins, so yeah, it's a serious question.
I am amazed by this. Assume you weren't raised frying whole fish? Don't fry whole fish now?
3
Posted on 3/3/16 at 8:00 am to bossflossjr
I've always eaten filets so I too have never eaten a crispy tail. I'd like to know how you deal with the bones once its fried. I'd image you just have to pick them out your teeth. 
Posted on 3/3/16 at 8:04 am to GreenTrout
You just need to know how a fish is put together so you can take it apart. Whole fish has a much better flavor, no matter the fish, than fillets.
Posted on 3/3/16 at 8:05 am to Mark Makers
quote:
Mustard to Louisiana fish fry to oil
Posted on 3/3/16 at 8:09 am to upgrayedd
Hot sauce, mustard, seasoning, wonderful fish fry.
Posted on 3/3/16 at 8:10 am to bossflossjr
No we grew up eating whole fish. Always having to pick out the bones. I prefer fillets. My dad eats whole catfish a lot and he doesn't eat the fins.
Posted on 3/3/16 at 8:13 am to Gris Gris
quote:
That's what Uglesich's used. Where do you find it?
It's a commercial product...Used by many restaurants.
Never seen it at retail level. You may try buying at your local wholesale food distributor or you can buy it direct from the manufacturer...Shawnee Mills. The meal is cheap...the shipping gets pricey. Expect to pay about $1 per pound delivered. 50# Bags. It freezes well.
Posted on 3/3/16 at 8:19 am to OU812
quote:John Folse disagrees
Battering what yankees do in Maryland and mustard is for corndogs and sandwiches.
Posted on 3/3/16 at 8:28 am to lsupride87
I don't use mustard but I have switched to Masa instead of regular cornmeal because my wife *(like others on this thread) doesn't like the texture of regular ground cornmeal.
This post was edited on 3/3/16 at 8:29 am
Posted on 3/3/16 at 8:31 am to bossflossjr
quote:
I am amazed by this. Assume you weren't raised frying whole fish? Don't fry whole fish now?
I'm 49 raised in SW LA. Was raised eating every fish off the bone. A fillet was a steak in our house. Never eaten the fins or sat with anyone for that matter who had.
Posted on 3/3/16 at 8:46 am to lsupride87
quote:
Battering what yankees do in Maryland and mustard is for corndogs and sandwiches. John Folse disagrees
Just another example proving rednecks fry better than any other group. Fact.
Posted on 3/3/16 at 8:56 am to Gris Gris
The tail is golden.
Well . . .
never mind.
Well . . .
never mind.
Posted on 3/3/16 at 9:09 am to Tiger inTampa
quote:
Never eaten the fins or sat with anyone for that matter who had.
Yep
I grew up in Lafayette and live in Nola now
Never have I seen someone eat the fins
Reminds me of when I was in Barcelona last year and they served us fried shrimp still in the shell. Take that shite off
Posted on 3/3/16 at 9:24 am to mpar98
Posted on 3/3/16 at 9:27 am to LSU Tiger Bob
quote:
It's a commercial product...Used by many restaurants.
Never seen it at retail level. You may try buying at your local wholesale food distributor or you can buy it direct from the manufacturer...Shawnee Mills. The meal is cheap...the shipping gets pricey. Expect to pay about $1 per pound delivered. 50# Bags. It freezes well.
Correct. Idian Girl is another brand, it comes in a 25 lb bag. I worked at industrial food distributor. They had a "street sales" where you walked up, told them what you wanted and they would pick it for you, you couldn't go in the Warehouse.
Posted on 3/3/16 at 11:16 am to LSU Tiger Bob
quote:
It's a commercial product...Used by many restaurants.
Never seen it at retail level. You may try buying at your local wholesale food distributor or you can buy it direct from the manufacturer...Shawnee Mills. The meal is cheap...the shipping gets pricey. Expect to pay about $1 per pound delivered. 50# Bags. It freezes well.
Uglesich's used Louisiana Fish Fry brand and I contacted them some years ago. As I recall, the bags were 25 lbs. I haven't inquired in a very long time, though. I saw the info in the Uglesich's cookbook where they listed product sources.
Posted on 3/3/16 at 12:43 pm to Gris Gris
Wasn't aware Louisiana Fish Fry had a mill.
Posted on 3/3/16 at 5:22 pm to mpar98
Equal parts of Zatarrain's seasoned fish fry and Louisiana seasoned fish fry (the blue bag). I find Louisiana is too salty and all cornmeal by itself. The Zatarrain's balances out both issues.
Fish get Louisiana hot sauce and garlic powder. I've seen mustard used and if I was at your house and you did it, I wouldn't say a word and definitely eat it but it's not something I do.
Fry at 360 in canola oil and wire rack is a must.
Ice bath? That's a new one on me but hey, knock yourself out.
Eat the fins? Absofreakinlutely!
Fish get Louisiana hot sauce and garlic powder. I've seen mustard used and if I was at your house and you did it, I wouldn't say a word and definitely eat it but it's not something I do.
Fry at 360 in canola oil and wire rack is a must.
Ice bath?
That's a new one on me but hey, knock yourself out. Eat the fins? Absofreakinlutely!
Posted on 3/3/16 at 5:26 pm to LSU Tiger Bob
quote:
Wasn't aware Louisiana Fish Fry had a mill.
I have no idea whether they do. I emailed them when I saw the list of sources and the cream meal mentioned in some of the recipes.
Posted on 3/3/16 at 5:48 pm to GeauxTigers0107
quote:
Equal parts of Zatarrain's seasoned fish fry and Louisiana seasoned fish fry (the blue bag). I find Louisiana is too salty and all cornmeal by itself. The Zatarrain's balances out both issues.
This is exactly what I do. La. Fish Fry blue bag is a blend of corn meal and corn flour, but I always found it to be be too gritty and too salty. I cut it with a "New Orleans Style" fish fry that's 100% corn flour. Zatarain's and La. Fish Fry both make one, but my favorite is Rex brand lemon seasoned. Mix equal parts of Rex and Louisiana blue bag, and it's a winner.
My process:
1. Season catfish filets or strips with Cajunland seasoning.
2. Have them in a bowl/plastic tub, and cracked an egg directly into it and mix it all around to coat the fish with egg slime.
3. Dust in aforementioned half and half fish fry blend.
4. Fry in LARD at about 360.
5. Drain on wire rack.
6. Have Wife making potato salad, green peas, and mac-n-cheese (made with spaghetti noodles) while you fry the fish. Serve with plain sliced white bread, and ketchup and hot sauce (gotta make a fold-over at some point if you didn't do so while frying). Barq's root beer is preferred beverage.
7. No hush puppies. No Cole slaw. No fries. (Not knocking them, just don't cook them with MY catfish, that's all.
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