quote:
Scaled and gutted 15 bream last night. Removed the heads. What's the batter procedure and recipe? I hear flour and cornmeal mix? Oil preference? Oil temp? Time? Also need a go-to hushpuppy recipe.

Not sure if this response is too late but here goes:

Oil- I would use peanut oil but you can use vegetable oil as well.

You will need to make an egg wash by mixing a couple of beaten eggs with a couple of cups of milk. I always “eyeball” the portions. Dip/soak fish in egg wash before placing in the batter.

Assuming you’re frying them whole I would recommend a mixture that’s one third all purpose flour and two thirds corn flour for the batter. (see Zatarain’s fish fry or Louisiana Fish fry yellow bag). Season the mixture to taste.

If you’re frying filets then I recommend a heavier cornmeal mixture like Louisiana Fish Fry in the blue bag.

You want to fry them at 350 F for a minute or two until the batter is golden brown and they float. If you’re frying filets I recommend flash frying them.

If you’re frying them whole you can let them rest in a paper sack with paper towels. I’ve seen people put sliced raw onions in the bag for flavor. I wouldn’t rest filets in the bag because they will get soggy and break apart.

If you’re frying in a flat bottom pot be careful with oil temp because you will have a tendency to burn the flour that sits on the bottom of pot as you fry multiple batches.

There is no right way or wrong way. You just have to figure out which is best for you.

This post was edited on 5/8/23 at 8:38 pm

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Posted by OTIS2

NoLA

Member since Jul 2008

51514 posts

Posted on 5/9/23 at 6:59 am to Aubie Spr96

I’d use canola or peanut oil. 350 degrees.

I’d season cornmeal to taste , or seasoned fish fry, or a mixture of the two.

I now prefer to run my fish through ice water, then straight into the meal, then the fryer. I grew up using buttermilk...either method works fine.

Fry until floating and golden...drain on a wire rack. Please do not put your nice fish in a paper bag to steam.

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Posted by baldona

Florida

Member since Feb 2016

22489 posts

Posted on 5/9/23 at 3:10 pm to armytiger96

quote:

There is no right way or wrong way. You just have to figure out which is best for you.

Eh, there's definitely good and better ways to fry IMO.

OP, a couple tips for fried is to get some parchment paper and cookie sheets and bread everything first in one step. Put it in the fridge, some will even argue doing this for a couple hours makes it better. It just makes it easier though to have that all done.

For crispy fish you want the oil hot 350* plus, as in 360-370 is better than 325. So don't over load the frying vessel and start off at 360+ so it drops to 350.

Fish fy is basically a combination of corn flour and corn meal and seasoning. Corn flour is less gritty, most mixes are around 50/50.

Bream aren't great whole cooked like other things IMO. But you could do it. People always say they keep them whole because its easier, but I'd personally rather filet a fish then de scale any day.

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Posted by Aubie Spr96