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Posted on 10/30/24 at 12:16 pm to ellessu
Egg wash helps
Posted on 10/30/24 at 12:36 pm to ellessu
Lots of advice in here, some good and some bad. My uncle is a LA cook/caterer and has always cooked his fish at 375 deg. Done mine the same for years. You need an oil with a higher smoke point like corn oil or peanut oil. Get a good thermometer so you can make sure you are getting the temp high enough. I put my fish in when it gets to 375, then it will bump down to 350-360. When fish is done it will be back to 375-380.
Your dredge is fine, but you may not be using enough of it. There should be dredge left in your bowl. If you aren't putting enough, the batter won't stick as well. I have been adding a little mayo to mine in addition to the mustard and hot sauce.
Your dredge is fine, but you may not be using enough of it. There should be dredge left in your bowl. If you aren't putting enough, the batter won't stick as well. I have been adding a little mayo to mine in addition to the mustard and hot sauce.
Posted on 10/30/24 at 2:58 pm to LSUengr
My 2 cents: Ice bath fillets for 10-15 minutes; shake off water. yellow mustard cut with water to lessen viscosity. dredge in mustard, shake off. Coat in Slap ya Momma fish fry. Fry in smaller batches at minimum 350. Don't sleep on the Slap Ya Momma!
This post was edited on 10/30/24 at 2:59 pm
Posted on 10/30/24 at 3:03 pm to ellessu
I did what you just said over the weekend and my batter stuck.
Posted on 10/30/24 at 3:37 pm to skullraker
quote:baw I caught the cotton mouth just reading this
Coat in Slap ya Momma fish fry.
Posted on 10/30/24 at 4:42 pm to ellessu
375 baw., 325 is to cold. As soon as they start floating, done. Put them on a rack not paper
Batter don’t matter much. Real fish, bass and sacalait I soak in water with cayenne. Catfish, specs and reds I use mustard and hot sauce. I prefer fine ground as opposed to course but the brand doesn’t matte, corn flour with Tony’s works too
Batter don’t matter much. Real fish, bass and sacalait I soak in water with cayenne. Catfish, specs and reds I use mustard and hot sauce. I prefer fine ground as opposed to course but the brand doesn’t matte, corn flour with Tony’s works too
This post was edited on 10/30/24 at 4:55 pm
Posted on 10/30/24 at 9:39 pm to DTRooster
I used to apply heavy whipping cream to the filets.
Posted on 10/30/24 at 11:15 pm to ellessu
I worked at a steak house in high school for nearly 2 years as the fish cook. Owner kept fish in a 5 gallon bucket with some water and topped with ice. Buckets were in a refrigerated cooler. For fish we used 25% flour/75% meal with dry seasonings. ( I currently just use Tony's when I cook now). Take the fish from the water, shake off excess water, and dump immediately into meal/flour. Coat them well and immediately into the oil. Yes you need it to cook at 350 so 375 is a good point to drop them as it will drop the temp when you drop them. Also we always used peanut oil, I do the same at home. Also we cooked whole catfish and fillets both the same way.
As for frying oysters how we did it was we had a mixture of 50%flour/50% meal seasoned. Then in a seperate bowl a milk/egg wash. Put oysters in flour/meal, then in egg wash, then back in flour/meal then drop them in the oil.
Also a littel secret if you're cooking and have oil splash on your fingers, just stick them in the flour/meal. It will soak up the hot oil and keep from burning your fingers. We did this a lot as we always did a touch test to tell when they were done. Once the flesh firms up they're done. We'd usually coat a finger in meal before touching them.
As for frying oysters how we did it was we had a mixture of 50%flour/50% meal seasoned. Then in a seperate bowl a milk/egg wash. Put oysters in flour/meal, then in egg wash, then back in flour/meal then drop them in the oil.
Also a littel secret if you're cooking and have oil splash on your fingers, just stick them in the flour/meal. It will soak up the hot oil and keep from burning your fingers. We did this a lot as we always did a touch test to tell when they were done. Once the flesh firms up they're done. We'd usually coat a finger in meal before touching them.
Posted on 10/31/24 at 6:58 am to DTRooster
quote:
375 baw
This is key
Posted on 10/31/24 at 7:17 am to ellessu
Never had to use a binder on freshwater fish. Have had to use a binder in saltwater fish. No idea why. Always use hot sauce. Yes you can taste the mustard and yes it’s terrible.
Rinse fish. In corn meal. In 375 grease. Perfect. Don’t overthink it. Lol
Rinse fish. In corn meal. In 375 grease. Perfect. Don’t overthink it. Lol
Posted on 10/31/24 at 7:26 am to ellessu
Jalepeno mustard, shake off excess, then shake in seasoned corn meal MIX. This has corn starch, corn flour, and cornmeal. I find if I batter it and let it sit a bit, the batter doesn’t come off. Picked this up from one of the guides at Living the Dream, and haven’t ever gone back.
Posted on 10/31/24 at 7:42 am to Old Character
quote:
Yes you can taste the mustard and yes it’s terrible.
My wife would say your fish are terrible. She demands I slather them in mustard.
Posted on 10/31/24 at 7:53 am to Bama Shadow
Bama Shadow wins. Mustard on fish is gross. Fish fry mixes are too gd salty.
This post was edited on 10/31/24 at 7:54 am
Posted on 10/31/24 at 8:28 am to DownshiftAndFloorIt
quote:
wife would say your fish are terrible. She demands I slather them in mustard.
Well……nevermind, I’ll be nice. lol
Posted on 10/31/24 at 8:29 am to DownshiftAndFloorIt
I have a friend who likes it. He’s not allowed to fry fish anymore though.
Posted on 10/31/24 at 9:33 am to Icansee4miles
quote:
I find if I batter it and let it sit a bit, the batter doesn’t come off
If I'm frying a lot of fish, like more than just for my family of 5 this is what I do. Take trays with layers of parchment paper and fish, bread first and put in the fridge. Fry as you need.
Personally any fish fry that has the first ingredient as corn flour is what I use, corn flour is just corn meal that's ground down to be more fine. I prefer more corn flour than corn meal or it has more grit than I prefer.
Outside of that as said hot oil over 350* and don't overcrowd the fryer if you don't have one that's real powerful. You want the oil to stay hot.
Posted on 10/31/24 at 11:34 am to Old Character
Also…..if your fish fry starts to clump, throw it out and get more.
Posted on 10/31/24 at 1:11 pm to SCwTiger
Damn looks like I win the Downvote Award for this thread 
Is this the part that pisses people off?
And all the mustard (i know a lot of yall love it) does is give me heartburn.
Downvote away
Is this the part that pisses people off?
quote:
Personally I hate La Fish Fry. Too much flour and I'm not much on batter.
And all the mustard (i know a lot of yall love it) does is give me heartburn.
Downvote away
Posted on 10/31/24 at 1:19 pm to Old Character
quote:big one right here. Main reason I never use a shaker, it tends to ruin fry way quicker.
f your fish fry starts to clump, throw it out and get more.
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