Tips for frying catfish?

I know many people roll it in yellow mustard before battering to cut the earthy taste. I've had it that way, not bad, just different

Try to fry in a cast iron pot. It makes a difference. Those thin aluminum pots with the included basket have too much temperature drop of the oil when you drop a few cool fish fillets in at once.

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Add seasoning to the fish fry?

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If using fish fry already seasoned, I wouldn't add any since I find most of them already high on the salt content.

My wife got some of that seasoned fish fry once and I used it plain out the box and tossed what was left. Just not to my liking.

I coat fish in mustard, hot sauce, and nunus seasoning

Use zatarains unseasoned. Used to use seasoned version, which is FULL of sodium, and found it way too salty

Fry at 350 using peanut earl


And if you’re frying often and want superior results, invest in one of these bad boys

I run fillets through seasoned ice water, seasoned cream meal and directly into 350-360 oil, don’t overcrowd the oil and cook till it floats, drain on wire racks

The fryer makes a difference like unk said. If you have a small electric one do small batches. The one like he/me have can hold 350 temp even dropping a bunch of cold battered food in...and it made one of the biggest differences in my fried foods.

Also I barter the stuff completely and let it rest In the fridge. It lets the batter stick better and with one of those fryers you don’t have time to batter between batch’s. It fry’s fast and doesn’t need time to get back to temp between batch’s....makes frying so nice and fast.

Other than that I’ll eggwash if I want more batter to stick, cold water or just damp if I want a thin batter, or butter milk if I want a think batter with the buttermilk flavor.

I don’t season the batter or wash I just dust with your fav brand of Cajun seasoning as soon as it gets out the oil. That way you can have spicy or not for your guest.

I use zats cornflour in the one gallon jug for seafood.

I don’t always rely on cooking till it floats...sometimes that’s too long IMO.

Get a pan with a wire rack. It’s great for letting them drip dry after frying. The oil will over heat if you take too long dumping the next batch in with one of those fryers.

Have fish in ice water.
Use Louisiana Fish Fry - blue bag

Take fish from water to fish fry
Coat only what you will fry per batch
Canola or peanut oil - maintain 350
Don’t overcrowd
Don’t over cook
Enjoy

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a bit of sour cream and Dijon mustard

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The hell???

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What’s the ice water do?

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Helps keep the batter on the fish I believe.

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