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re: (Pics)Holy crap ill never fry catfish without hotsauce again GAMECHANGER····
Posted on 2/21/13 at 6:02 pm to LoneStarTiger
Posted on 2/21/13 at 6:02 pm to LoneStarTiger
quote:
my biggest mistake frying any fish is not getting the oil hot enough, and cooking pieces that are too big
This thing has changed my frying life
2
Posted on 2/21/13 at 6:12 pm to LaFBfan
Best advice...
After frying, drain on a wire rack, not paper towels
After frying, drain on a wire rack, not paper towels
Posted on 2/21/13 at 6:17 pm to Sir Drinksalot
We dry them well, coat in Louisiana or Crystal Hot Sauce, then batter in seasoned cornmeal.
Mustard is good too, we just prefer hot sauce at my place
Mustard is good too, we just prefer hot sauce at my place
Posted on 2/21/13 at 6:17 pm to Kajungee
quote:
After frying, drain on a wire rack, not paper towels
And season with what you like immediately after pulling the fish.
Posted on 2/21/13 at 6:19 pm to Sir Drinksalot
You will get as many different ways to do it as answers. All have their good points. The biggest mistake most make frying catfish is to overcook the fish. I like moist fish and usually pull mine out earlier than most. No complaints yet.
Posted on 2/21/13 at 6:22 pm to bbqguy
Is there a time, or fry until they float?
Posted on 2/21/13 at 6:23 pm to TomSpanks
It's so weird when you post in my threads.
Eta-so mustard or no mustard?
Seasoned cornmeal, grittiest kind?
Canola
Eta-so mustard or no mustard?
Seasoned cornmeal, grittiest kind?
Canola
This post was edited on 2/21/13 at 6:25 pm
Posted on 2/21/13 at 6:26 pm to Sir Drinksalot
Cut into nuggets, salt, black and white pepper then let rest at room temp as you hear your oil. I use 1 cup corn meal with 1/3 cup flour to coat. The salt will bring out the moisture and make the cornmeal stick. Fry 2-3 minutes on each side then sprinkle on some Tony's when you pull em out.
Fry em in bacon grease for the real lick!
Fry em in bacon grease for the real lick!
Posted on 2/21/13 at 6:32 pm to Sir Drinksalot
yellow mustard, lemon pepper, salt, cornmeal, fry 
Posted on 2/21/13 at 6:34 pm to LaFBfan
quote:
This thing has changed my frying life
I hear ya! I had an Emeril fryer and still do but most of the time I use this puppy.
Posted on 2/21/13 at 6:37 pm to Cajunate
Is that doughnuts!!!!
I know someone who love that. I've never thought of that.
I have done onions rings and chicken. Also boudin balls and tomorrow will throw in some of Errol's crawfish pies. I have the 40$ one from academy and it works awesome.
Ill snap a pic.
I also love your oversized cookie sheet and wire rack.
I know someone who love that. I've never thought of that.
I have done onions rings and chicken. Also boudin balls and tomorrow will throw in some of Errol's crawfish pies. I have the 40$ one from academy and it works awesome.
Ill snap a pic.
I also love your oversized cookie sheet and wire rack.
This post was edited on 2/21/13 at 6:38 pm
Posted on 2/21/13 at 6:38 pm to Sir Drinksalot
If the filets are big and have a lot of fat/grey stuff on the bottom, trim it off or else they will taste really "fishy".
Posted on 2/21/13 at 6:42 pm to Sir Drinksalot
Use canola. Heat to 350-360...fry at 350. Season corn meal to taste with salt, black and a little red pepper. Use a seasoning blend if you wish. Soak the fish in a few cups of buttermilk instead of mustard. You'll get a better crust. I cut fillets into 3 lengthwise strips. Score the sides of whole fish every inch and a half.
Drain the buttermilk, coat the fish several strips at a time, and add to the oil 1 or2 pieces at a time. Do not crowd the pot. Fry until golden and floating...when a piece floats, it's done. Drain on a wire rack. Don't stray from the foregoing.
Drain the buttermilk, coat the fish several strips at a time, and add to the oil 1 or2 pieces at a time. Do not crowd the pot. Fry until golden and floating...when a piece floats, it's done. Drain on a wire rack. Don't stray from the foregoing.
This post was edited on 2/21/13 at 6:43 pm
Posted on 2/21/13 at 6:42 pm to Sir Drinksalot
quote:
Is that doughnuts!!!!
Lol...... Yeah, homemade doughnuts!
I might make some beignets this weekend.
This post was edited on 2/21/13 at 6:45 pm
Posted on 2/21/13 at 6:49 pm to Rohan2Reed
quote:
yellow mustard, lemon pepper, salt, cornmeal, fry
same here...my stepfather says the yellow mustard, lemon pepper and salt part are even good when baking catfish, but i have yet to try it.
Posted on 2/22/13 at 6:24 am to pussywillows
Heres how the Catfish Festival in Des Allemands does it.
Get your oil hot.
Pour a bottle of hot sauce into a bowl and dump your dried with paper towels filets in it.
Take them out, let the hs drip off and coat them with corn flour
Fry them till they float take them out and sprinkle with salt
Drain them on a wire rack
Serve them hot!
Get your oil hot.
Pour a bottle of hot sauce into a bowl and dump your dried with paper towels filets in it.
Take them out, let the hs drip off and coat them with corn flour
Fry them till they float take them out and sprinkle with salt
Drain them on a wire rack
Serve them hot!
Posted on 2/22/13 at 6:27 am to CHEDBALLZ
I'm ab to go to the grocery store.
Is the hot sauce method overpowering? Say for people who don't like "spicy" food?
Is the hot sauce method overpowering? Say for people who don't like "spicy" food?
This post was edited on 2/22/13 at 6:33 am
Posted on 2/22/13 at 6:37 am to Sir Drinksalot
Not at all. You barely notice the heat if at all.
Posted on 2/22/13 at 6:38 am to Sir Drinksalot
Not overpowering at all. Adds flavor. Use crystal or louisiana hot sauce.....
Make sure u dry the fish with paper towels 1st. Hot sauce will help the cornmeal stick
Make sure u dry the fish with paper towels 1st. Hot sauce will help the cornmeal stick
Posted on 2/22/13 at 6:50 am to bossflossjr
Forgot to mention...... out your corn meak in the freezer. The colder it is...... the better it sticks
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