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re: Store bought fish fry... or recipes
Posted on 4/24/20 at 3:14 pm to HandGrenade
Posted on 4/24/20 at 3:14 pm to HandGrenade
Im gonna reverse those steps when i try. I am having a hard time catching a catfish this spring but the crappie are jumping into the boat. I m actually getting tired of eating them. Maybe I will make a thread here for alternative crappie recipes besides fried. I know that won't fly on OB but maybe here.
2
Posted on 4/24/20 at 3:17 pm to deeprig9
quote:
Im gonna reverse those steps when i try.
Yeah, good idea. It looks like a good recipe, but that part had me scratching my head a bit.
Posted on 4/24/20 at 3:23 pm to deeprig9
If you're looking for a way to get rid of the crappie, this is a different recipe that I've used before: Moqueca (Food Wishes). It comes out good and you can use just about any white fish.
Posted on 4/26/20 at 5:57 pm to DownSouthJukin
How did it go?
Posted on 4/26/20 at 6:19 pm to DownSouthJukin
Corn flour >>> corn meal
Posted on 4/26/20 at 11:55 pm to DownSouthJukin
Depends on the fish for me, but if it’s trout, I just make sure the filets are wet with water, then dredge them in Zatarains Crispy Southern, and fry in 350-375 grease.
I dust them right before they go in the oil.
I dust them right before they go in the oil.
Posted on 4/27/20 at 8:16 am to deeprig9
quote:
How did it go?
Went good. I made my own fry mix and it was a little bland. Also, my thermometer was off so the fish was a little overcooked. I’ll remember to bring my thermopen next time I’m cooking at someone else’s house.
The onion rings were top notch, though. They were the hit of the fish fry. I’ll post my batter mix for that in a bit.
I think I’m going with boxed Zatarains or Louisiana next time I fry fish.
Onion rings:
2 large white onions
4 cups Buttermilk
1 Egg
4 cups all purpose flower
1 table spoon of salt
1/2-1 tablespoon of cayenne pepper (to flavor)
2 tablespoons of black pepper
1 tablespoon of paprika
1 tablespoon of garlic powder
Slice onions thin and soak in cold water for 45 minutes. Drain water and refill with clean water for another 15-20 minutes. Drain water and put onion rings on paper towels and pat dry.
Mix flour and spices.
Make dredge with buttermilk and 1 egg.
Dredge onion rings and then coat in the flour mix (use a batter bowl or whatever you want-just don't want it to clump on the rings too much).
Bring peanut oil to 375F.
Place in the oil and keep them separated as best you can when placing them in the oil and while they are cooking.
Fry for 3-4 minutes if you like them less crispy. Fry for 5-7 if you want them more crispy.
Take them out and place them on a raised oven oven rack to cool.
This post was edited on 4/27/20 at 10:35 am
Posted on 4/27/20 at 9:23 am to DownSouthJukin
I typically use Cajun Land fry and add some lemon pepper. It is probably 90% corn flour/10% meal
Posted on 4/27/20 at 11:06 am to Btrtigerfan
quote:
I like the Louisiana with lemon. I soak my thin fillets in a watered down mixture of Crystal hot sauce and mustard.
this is me almost exactly. but.... only difference, i add flour, and a decent sprinkling of crawfish boil
This post was edited on 4/27/20 at 11:09 am
Posted on 6/8/20 at 11:57 am to deeprig9
quote:
For my next catfish I've been wanting to try this recipe, I already like the batter by itself for crappie.
I did this last night on some flounder, directions straight off the box of zatarains (minus the ice water part) and it was absolutely perfect. The lemon juice thickened up the milk/mustard into something almost custardy and after dredging in the dry mix, and frying at 375 peanut oil, you get super thick crunchy crust with lots of flavor, it's as good as any fish I've had at a restaurant.
This post was edited on 6/8/20 at 12:03 pm
Posted on 6/8/20 at 3:13 pm to lammo
quote:
I want to taste the fish,not just some crunchy batter.
.
That's why I don't use a batter. I do like the thin crisp coating cornmeal provides. I don't soak the fish in anything. Just toss it in seasoned cornmeal and fry.
Posted on 6/8/20 at 3:32 pm to DownSouthJukin
i just use zatarain's seasoned fish fry.
Posted on 6/8/20 at 4:07 pm to DownSouthJukin
I’ve tried them all and I always go back to Zat’s Crispy Southern with a little extra Tony’s. And all BS aside, I make fantastic fried fish.
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