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re: What is your go to way for frying trout?
Posted on 11/23/19 at 11:50 am to keakar
Posted on 11/23/19 at 11:50 am to keakar
quote:100% agree. I used to wonder why I wanted to drink a damn 5 gallon Kentwood jug after frying.... then I looked at the sodium content on those seasoned batters. It’s pretty outrageous
seasoned fish fry has way too much salt and its not always mixed well so from one bag to the next can be completely different amounts of salt in it
0
Posted on 11/23/19 at 12:27 pm to Elusiveporpi
quote:
It’s very spicy
To each his own, but this would piss me off to no end. I want to taste the fish, not spices. I can just eat a raw jalapeño if I want to taste spice.
But I feel the same way about any food.
Posted on 11/23/19 at 1:36 pm to GREENHEAD22
I friend showed my this years ago.
Wishbone Italian Dressing, Plain white flower, Peanut oil.
Dip fillets in Italian dressing, then flour the fry in peanut oil.
Nothing else. Very simple. Light batter great taste.
It's been almost 40 years and I have not found any method that tasted as good.
Wishbone Italian Dressing, Plain white flower, Peanut oil.
Dip fillets in Italian dressing, then flour the fry in peanut oil.
Nothing else. Very simple. Light batter great taste.
It's been almost 40 years and I have not found any method that tasted as good.
Posted on 11/23/19 at 2:15 pm to cajuncarguy
quote:
Wishbone Italian Dressing, Plain white flower,
No
Posted on 11/23/19 at 2:24 pm to GREENHEAD22
I use a dry mix. I don't think it matters which one you use, just so long as you're lightly dusting.
Dusting lightly is the key to good fried fish.
Dusting lightly is the key to good fried fish.
Posted on 11/23/19 at 2:27 pm to keakar
quote:
season with salt and pepper then dust with corn flour
makes a very light thin crust and all you taste is fish and not batter
Light dusting is the key.
Posted on 11/23/19 at 4:26 pm to navynuke
sac-a-lait over small trout by a little bit, over big trout by a landslide
Posted on 11/23/19 at 7:19 pm to GREENHEAD22
This talk of fried fish made me toss a couple redfish filets from the other day in the grease tonight. LA blue bag used, of course.
Posted on 11/23/19 at 8:14 pm to speckledawg
Yeah me, too. Got 30 lbs of reds and specks in the freezer I need to put a dent in
Posted on 11/23/19 at 9:00 pm to speckledawg
Yep we did the same today, used half blue and half red bag. Held off on the hot sauce for the lil ones. All in all it was a hit.
On a side note, anyone know of a couple of guides out of Hopedale by the name of Mike or Roger?
On a side note, anyone know of a couple of guides out of Hopedale by the name of Mike or Roger?
Posted on 11/23/19 at 9:42 pm to GREENHEAD22
Beer batter
Posted on 11/23/19 at 10:36 pm to GREENHEAD22
Louisiana Fish Fry with some Tony’s added for a little extra flavor. Dip the filets in yellow mustard, batter and fry then add a few drops of lemon juice per filet after they come out the fryer
Posted on 11/23/19 at 11:02 pm to GREENHEAD22
Whatever way they fit in the grease.
Oak grove smokehouse fish fry is my favorite
Oak grove smokehouse fish fry is my favorite
This post was edited on 11/23/19 at 11:03 pm
Posted on 11/24/19 at 5:57 am to GREENHEAD22
Tony’s less salt, Tabasco, zatarans, peanut erl.
Posted on 11/24/19 at 8:40 am to KemoSabe65
Whatever your batter, try it with coconut oil instead of peanut or vegetable oil.
- The house won’t smell like fried food
- The oil is really easy to maintain at temperature
- It gives the food a hint of sweet aftertaste, which contrasts well with the spice
- The house won’t smell like fried food
- The oil is really easy to maintain at temperature
- It gives the food a hint of sweet aftertaste, which contrasts well with the spice
Posted on 11/24/19 at 9:03 am to elprez00
quote:
try it with coconut oil
Have heard this was good, but haven't tried yet.
Posted on 11/24/19 at 9:06 am to jaydoubleyew
LA Blue Bag all day for fried fish
Seasoned tempura or beer batter for fish tacos
Seasoned tempura or beer batter for fish tacos
This post was edited on 11/24/19 at 1:22 pm
Posted on 11/24/19 at 4:12 pm to elprez00
So the only coconut oil I have seen is solidified. Is this the oil you are talking about?
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