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Started By
Message
how do you fry your fish?
Posted on 12/10/15 at 11:14 am
Posted on 12/10/15 at 11:14 am
4
Posted on 12/10/15 at 11:18 am to Kyrie Eleison
That guys got issues.
To answer your question, I use mustard, hot sauce and LA Fish Fry Blue. Fry at 350 until crispy. Be sure to cut your fish into strips not chunks to maximize surface area.
To answer your question, I use mustard, hot sauce and LA Fish Fry Blue. Fry at 350 until crispy. Be sure to cut your fish into strips not chunks to maximize surface area.
Posted on 12/10/15 at 11:21 am to Trout Bandit
I do the same, but use the big tub of LA. I always tell people the key to great fried fish IMO is corn meal AND corn flour in the mix.
Posted on 12/10/15 at 12:18 pm to PapaPogey
I don't fry fish in grease that looks like that. Is that gutter oil from China?
Posted on 12/10/15 at 12:22 pm to Kyrie Eleison
For catfish: run the fillet strips through seasoned ice water, then through seasoned corn meal and into 350-375 degree oil (not overcrowded) and cook for 5-7 minutes till they float and stop bubbling
Posted on 12/10/15 at 12:26 pm to Tigerpaw123
Handling fish with his right hand!
NO THANKS -
Posted on 12/10/15 at 12:30 pm to Nawlens Gator
Mustard, Hot Sauce, Zatarrain's southern crispy french fry, in oil.
It's not hard, and it's delicious.
It's not hard, and it's delicious.
Posted on 12/10/15 at 1:52 pm to Nawlens Gator
quote:
Handling fish with his right hand! NO THANKS -
I know all brown people are the same to you, but wrong culture
Posted on 12/10/15 at 2:04 pm to Kyrie Eleison
Wow
To answer your question.
Cold fish dried with paper napkins passed through an egg wash with a little mustard, breaded with Mr. Petes fish fry that is also cold, fried for 2-3 minutes at 375, drained on a wire rack
To answer your question.
Cold fish dried with paper napkins passed through an egg wash with a little mustard, breaded with Mr. Petes fish fry that is also cold, fried for 2-3 minutes at 375, drained on a wire rack
Posted on 12/10/15 at 2:29 pm to Trout Bandit
quote:
Fry at 350 until crispy
I prefer 375-390
quote:
Be sure to cut your fish into strips not chunks
thin cut
Posted on 12/10/15 at 2:50 pm to Kyrie Eleison
thin sliced ala Middendorfs
eggwash: 1 beaten egg, 1 cup water, 3 tbl spoons cajun seasoning
Zats seasoned fish fry
370deg peanut oil until floating and no bubbles
drain on wire rack...season with cajun seasoning immediately upon setting on rack
cocktail and tartar sauce
eggwash: 1 beaten egg, 1 cup water, 3 tbl spoons cajun seasoning
Zats seasoned fish fry
370deg peanut oil until floating and no bubbles
drain on wire rack...season with cajun seasoning immediately upon setting on rack
cocktail and tartar sauce
Posted on 12/10/15 at 5:04 pm to PapaPogey
Agree with you on adding cornmeal, most of those fish fry products, especially Zatarains have way too much salt. I will usually have dreams that I am drinking water out of a horse trough after I eat Zatarains
Posted on 12/10/15 at 7:35 pm to Babewinkelman
I agree that the best uses a good ratio of corn meal/corn flour. La.Fish Fry (blue bag) has both, but I don't like the ratio. Comes out too gritty for my liking. I don't like the New Orleans style (Zatarain's, Rex, Cajun Land, Etc.) that have straight corn flour either, because it's not enough cruch.
I mix a bag of each (usually La.Fish Fry blue bag and a Zatarain's lemon seasoned). Gives a nice flavor and crunch without it having the texture of being coated in grits.
My process:
Prepare fish in strips, nuggets, filets, thin sliced, however you like it.
Put it all in a big bowl or container and season the fish with your favorite seasoning salt/blend. My personal favorite is Cajun Land. It doesn't overpower the flavor of fish. (No chili powder in it).
When the fish is seasoned, crack a fresh egg directly in the bowl/container on top of the fish, and mix it all up with your hand until all of the fish is coated in a thin slime of egg.
Batter it in the blend of fish fry that I mentioned, shake off excess, and fry in enough oil to cover it at about 350 until the fish is stiff and the crust is crispy. Let drain on a wire rack.
That's my recipe for fried fish.
I mix a bag of each (usually La.Fish Fry blue bag and a Zatarain's lemon seasoned). Gives a nice flavor and crunch without it having the texture of being coated in grits.
My process:
Prepare fish in strips, nuggets, filets, thin sliced, however you like it.
Put it all in a big bowl or container and season the fish with your favorite seasoning salt/blend. My personal favorite is Cajun Land. It doesn't overpower the flavor of fish. (No chili powder in it).
When the fish is seasoned, crack a fresh egg directly in the bowl/container on top of the fish, and mix it all up with your hand until all of the fish is coated in a thin slime of egg.
Batter it in the blend of fish fry that I mentioned, shake off excess, and fry in enough oil to cover it at about 350 until the fish is stiff and the crust is crispy. Let drain on a wire rack.
That's my recipe for fried fish.
Posted on 12/10/15 at 7:47 pm to unclebuck504
I use corn meal on whole fish, bream, catfish. Corn flour on filets, specs, sac a lait.
Whatever wash, egg, milk, mustard etc... Then in a batter bowl which is a great invention.
I toss a match in the grease and if it lights it is hot enough. Now I fry them different times according to my mood. Sometime quick until they float which makes them delicate and flaky or sometimes I let them go for a good bit to make them really crispy.
I like a beer batter too but can't ever seem to get it right.
I make homemade tartar sauce and remoulade sauce with horseradish to drag them through.
Whatever wash, egg, milk, mustard etc... Then in a batter bowl which is a great invention.
I toss a match in the grease and if it lights it is hot enough. Now I fry them different times according to my mood. Sometime quick until they float which makes them delicate and flaky or sometimes I let them go for a good bit to make them really crispy.
I like a beer batter too but can't ever seem to get it right.
I make homemade tartar sauce and remoulade sauce with horseradish to drag them through.
Posted on 12/10/15 at 8:18 pm to Topwater Trout
quote:
I prefer 375
370-375F for fish is correct. Fry in small batches. Frying at 350F will render them greasy.
Posted on 12/10/15 at 8:50 pm to Btrtigerfan
Had some the other day with crystal hot sauce and mustard thought it was great untill I was burping it up in the duck blind the next morning
I like zaterians add cayenne and lemon pepper.. The key is battering it in a paper bag not a rubber box
I like zaterians add cayenne and lemon pepper.. The key is battering it in a paper bag not a rubber box
This post was edited on 12/10/15 at 8:53 pm
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