- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What’s your favorite way to fry fish
Posted on 6/27/26 at 9:27 am
Posted on 6/27/26 at 9:27 am
I normally use Louisiana New Orleans style. The yellow bag. Just wanting to try something different. I have some fresh trout filets
5
Posted on 6/27/26 at 9:31 am to lsushelly
Also your favorite way to prep the fish. I typically use a mustard, beer and La hot sauce mixture that I soak the fish in before battering and frying
Posted on 6/27/26 at 9:36 am to lsushelly
Zaterains.Crispy Southern is best for me. If fish are fresh I soak in cold milk and mustard few hours before. If from freezer add a capful of crab boil. Fry till golden brown and firm . Dust immediately w fav sprinkle seasoning. The extra bite separates it from others.
Posted on 6/27/26 at 9:45 am to lsushelly
I like the Louisiana blue bag fish fry, a bit more cornmeal heavy.
Either way, if the fish (say...specks) slept in the bay the night before, so they're nice and fresh, I'll season the filets with a little cayenne, maybe a touch of salt, then in the fish fry and in the hot grease.
If the fish has been in the freezer, I'll add some mustard.
If sac-a-lait, bream or bass, I like to fry whole and make three slits North to South on each side. I'll do the same with flounder as well. Don't think I'll ever filet another flounder. Either fry on the bone, or de-bone best I can and stuff with cut up shrimp or crab meat.
Either way, if the fish (say...specks) slept in the bay the night before, so they're nice and fresh, I'll season the filets with a little cayenne, maybe a touch of salt, then in the fish fry and in the hot grease.
If the fish has been in the freezer, I'll add some mustard.
If sac-a-lait, bream or bass, I like to fry whole and make three slits North to South on each side. I'll do the same with flounder as well. Don't think I'll ever filet another flounder. Either fry on the bone, or de-bone best I can and stuff with cut up shrimp or crab meat.
This post was edited on 6/27/26 at 9:59 am
Posted on 6/27/26 at 9:48 am to lsushelly
add 50% corn meal to the fish fry mix, they come out much crispier. Adjust the seasoning to compensate
Posted on 6/27/26 at 9:48 am to ragincajun03
quote:
Louisiana blue bag fish fry
+1
Posted on 6/27/26 at 10:17 am to Trout Bandit
Blue bag, dump fish in ice water, bread and fry.
Posted on 6/27/26 at 10:36 am to lsushelly
Cook a batch of cracklins of open fire. Have some fresh Opelousas catfish ready in strips. Drag the strips though Louisiana hot sauce lightly. White corn meal and yellow cornmeal mixed with some Slap a Momma. Fry the fish in the freshly rendered lord from the cracklins.
GAME OVER.......
GAME OVER.......
Posted on 6/27/26 at 10:40 am to Potchafa
As awesome as that sounds, not set up for that
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News