- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
re: fish frying
Posted on 10/31/24 at 2:18 pm to Aliasau
Posted on 10/31/24 at 2:18 pm to Aliasau
quote:
Several years ago I started soaking my fish in salty ice water usually several hours before frying. As mentioned above I use Louisiana Fish Fry but the real key is to keep that oil at 350 degrees.
LFF is already pretty salty. That doesn’t give you a stroke?
0
Posted on 11/1/24 at 7:49 am to SCwTiger
quote:
Damn looks like I win the Downvote Award for this thread
Is this the part that pisses people off?
I think it's all the Tony's and garlic. That's why I downvoted you.
Posted on 11/1/24 at 8:55 am to ellessu
It's really very simple. 350 degree oil and cold fish and cold bath. Process is fish fry, ice bath of half ice water half butter milk then fish fry again. Been doing it this way for 9 years in my restaurant and batter sticks fine. Fish and water being really cold is the trick.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News