re: Fish fry recipe

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Italian dressing is supposed to keep the fish moist....

It's why people use Italian dressing on chicken, steaks, ribs, etc

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or you could just not cook the shite out of everything

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<---not a fan of the mustard in fish fry

half flour, half cornmeal, a bit of crawfish boil, don't overcook the filets, and eat them while their hot

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While they are still hot (before you eat them)... dump them in a paper sack with a bunch of fresh garlic cloves that you have cleaned and quartered... *lightly* shake the cooked/hot filets so that the garlic touches all of the pieces. The heat from the filet releases the oil from the garlic -- is a fantastic way to finish off any fried fish.

I cant stand the insane amount of salt in the premade fish frys anymore. Everytime I would fry fish in pure Zats or LA fish fry I would piss all night from all of the salt (im sure the beer contributes too). I started making a 50-50 mix of Zats and pure corn flour.

Frying fish is like boiling crawfish..Ask 50 south Louisianians how they do it and youll get 50 different answers. Its hard to screw up fresh fried fish unless you do something drastic. Next time you get some specs, reds or snapper, try this:
-put a mix of 50/50 flour and pecans in the food processor and combine throughly
-season fish with salt and pepper, dredge in the pecan flour
-pan fry in olive oil + a tbsp of butter for 3 mins a side over med heat
-top with a little meuniere sauce
-slap your mother

Very similar to how I pan fry trout. But I use drusilla seafood fry (mostly flour) in olive oil. I might try the pecan thing...... If I'm ever around a food processor

KC Masterpiece Lemon Pepper marinade, Slap Ya Mama, and sprinkle with flour.
If you want less salt use Who's Ya Daddy instead of Slap Ya Mama. Bon Appetite

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Love the milk. Sometimes eggs. Hate cornmeal.

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Agree

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Would use white flour before cornmeal. Don't mind the mustard part either.

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Agree

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Must have either tarter or mayo or I'm not eating it anyway.

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Ketchup for me or nothing

season fish and dip in onion ring batter--then fry

agree w/ most of board...less is more

also, I've ventured out away from zatarrains recently, and LA fish fry is excellent, especially the new orleans style if you don't mind a lil' kick. was also pleased w/ slap ya mama batter, but pretty cornmeal heavy.

not so impressed w/ the Tony Chachere's batter.

only use the milk wash if you're cooking a "fishy" tasting fish. most fresh fish fillets do NOT need any wash or marinade. the most I ever use is a little mustard and crystal on any fresh fish. try and keep your fillets cold before throwing in the grease.

holy shite.

well played.

The foremost ingredient is the fish. Fresh fish. Fish that is still quivering when it hits the grease.

I dont like alot of stuff. A little tiny rub of yellow mustard is OK.

Ice cold filets, tiny bit of creole seasoning.

about 2 to 1 cornmeal to flour, salt and pepper.

I use gallon zip locks, and make sure I put alot of air in so that the fish can move around.

Canola oil to 375 and dont overcrowd the fishes.