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Preferred batter and technique for frying whole bream
Posted on 5/1/25 at 7:20 am
Posted on 5/1/25 at 7:20 am
I always fry catfish fillets and go with cream meal or blue label crispy fish fry
But bream are bedding up nicely and catching some pretty decent ones, plan on scaleing and frying a bunch this weekend, looking for suggestions
But bream are bedding up nicely and catching some pretty decent ones, plan on scaleing and frying a bunch this weekend, looking for suggestions
11
Posted on 5/1/25 at 8:00 am to Tigerpaw123
Mustard, cornmeal salt/pepper to taste.
Whatever your choice/method, that will be some fine eating.
Whatever your choice/method, that will be some fine eating.
Posted on 5/1/25 at 8:00 am to Tigerpaw123
I like to rinse them and dry them off, score the sides if they are big and then let them get cold in the ice box for a while. Put mustard and seasoning all over them in a big bowl and then batter them with whatever you like, i use oak Grove smokehouse fish fry, then fry the shite out of them.
Posted on 5/1/25 at 8:24 am to Tigerpaw123
Zaterain's seasoned fish fry with a little Tony's. Mustard batter.
We cook half fileted and half on the bone.
We cook half fileted and half on the bone.
Posted on 5/1/25 at 8:31 am to Tigerpaw123
score the sides, coat in mustard then batter with seasoned cornmeal. I usually season my cornmeal with any type of Cajun seasoning and black pepper
This post was edited on 5/1/25 at 9:05 am
Posted on 5/1/25 at 9:25 am to Tigerpaw123
Soak in salted ice water. Go directly to seasoned corn meal or fish fry (corn flour). Fry at 350/360 until golden and floating. Drain on a wire rack.
Posted on 5/1/25 at 9:36 am to Tigerpaw123
I also like to score them when frying whole.
I’ll hit them with mustard and hot sauce. Then shake em up in La fish fry. Once pulled on paper towels or a rack and dust with whatever seasoning I’m in the mood for while they’re hot.
I’ll hit them with mustard and hot sauce. Then shake em up in La fish fry. Once pulled on paper towels or a rack and dust with whatever seasoning I’m in the mood for while they’re hot.
Posted on 5/1/25 at 9:44 am to Tigerpaw123
Posted on 5/1/25 at 10:13 am to Shexter
I agree...Louisiana NO Style Fish Fry is hard to beat....have to have the peanut oil at the perfect temp but its proper when done right....
Posted on 5/1/25 at 10:14 am to dstone12
quote:
House Autry
Also a good one....
Posted on 5/1/25 at 10:22 am to Tigerpaw123
Everyone knows the tail fin is the best part but the question is, do you eat it first or save it for last like a treat? I'm a tail first guy. Does anyone else call them a "patassa"?
Posted on 5/1/25 at 10:32 am to Cypressknee
quote:
also like to score them when frying whole. I’ll hit them with mustard and hot sauce. Then shake em up in La fish fry. Once pulled on paper towels or a rack and dust with whatever seasoning I’m in the mood for while they’re hot.
Exactly how I do it, I like to score then several times so that they end up with several lil crispy pieces. Then chew all the fins.
Posted on 5/1/25 at 10:39 am to Tigerpaw123
2 cups of yellow corn meal
1/2 cup of white flour
1 TBSP black pepper
1 TBSP Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Paprika
Adjust seasoning to your preference or use cajun seasoning instead of individual spices.
Soak fish in buttermilk and hot sauce for about 4 hours before coating with meal.
When frying whole bream I make a lot of this so each fish gets completely submerged in meal. Fry until fish are floating and bubbles have stopped.
Whole fried fish seem to benefit from more of corn meal batter than those sold in stores. Has more crunch and flavor that works on whole fish, to me anyway.
1/2 cup of white flour
1 TBSP black pepper
1 TBSP Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Paprika
Adjust seasoning to your preference or use cajun seasoning instead of individual spices.
Soak fish in buttermilk and hot sauce for about 4 hours before coating with meal.
When frying whole bream I make a lot of this so each fish gets completely submerged in meal. Fry until fish are floating and bubbles have stopped.
Whole fried fish seem to benefit from more of corn meal batter than those sold in stores. Has more crunch and flavor that works on whole fish, to me anyway.
Posted on 5/1/25 at 5:29 pm to Tigerpaw123
I fry fish about twice a week. The best fry I have come across hands-down is Hustlin Harry’s corn meal sold at Southside Produce in BR. It makes the crispiest fish you’ll ever eat, guessing this is due to the way its ground. Infinitely better than Louisiana, House of Autry, Zatarains, or store bought corn meal.
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