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Started By
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re: Your Go-To Fried Fish Recipe
Posted on 12/10/17 at 5:00 pm to Splackavellie
Posted on 12/10/17 at 5:00 pm to Splackavellie
Take white perch fillets and dry them buy laying flat on a towel or paper towel, take one bottle of Louisiana hot sauce and pour all in a bowl, 5 pounds of corn flour and mix with one 8oz bottle of Tony's.
Put fillets in La hot sauce and mix until all fish is well coated. Take fillets and dredge them in the dry mix until well coated, gently shake, and put in 350 oil until done.
The La hot sauce adds virtually no spice but just a hint and makes the coating really crispy.
Put fillets in La hot sauce and mix until all fish is well coated. Take fillets and dredge them in the dry mix until well coated, gently shake, and put in 350 oil until done.
The La hot sauce adds virtually no spice but just a hint and makes the coating really crispy.
1
Posted on 12/10/17 at 5:14 pm to Splackavellie
Dredge in straight yellow mustard.
Coat with corn meal that I season with salt, black pepper and cayenne.
Deep fry in peanut oil.
The real trick to good fried fish is to make sure the oil is hot again before you add the next batch. Cold oil equals soggy fried food.
Coat with corn meal that I season with salt, black pepper and cayenne.
Deep fry in peanut oil.
The real trick to good fried fish is to make sure the oil is hot again before you add the next batch. Cold oil equals soggy fried food.
Posted on 12/10/17 at 5:21 pm to gorillacoco
Marinate in hot sauce
Coat with corn meal seasoned with pepper and garlic powder
Fry 350 till they float
Coat with corn meal seasoned with pepper and garlic powder
Fry 350 till they float
Posted on 12/10/17 at 5:35 pm to Splackavellie
Add a pinch or two of powered crab boil.
Posted on 12/10/17 at 5:45 pm to Barneyrb
quote:
5 pounds of corn flour and mix with one 8oz bottle of Tony's.
Damn, you frying for the local homeless shelter?
Posted on 12/10/17 at 5:52 pm to Splackavellie
I soak filets in beaten eggs,a splash of milk, hot sauce , mustard
Dredge in zattarains
Dredge in zattarains
Posted on 12/10/17 at 6:18 pm to i10Duck
Garlic salt, lemon pepper and corn meal. Simple and tasty.
Posted on 12/10/17 at 6:21 pm to jimbeam
We use crystal mustard, crystal hot sauce and cut with beer
Posted on 12/10/17 at 6:47 pm to Daponch
Im on the anti-mustard side. Marinate in italian dressing, season ztarans crispy southern with tonys and fry
Posted on 12/10/17 at 6:51 pm to Splackavellie
quote:
yellow mustard
I used to use a lot of mustard but got burned out on it. Now I keep it simple.
egg wash then dipped in mix of half flour half cornmeal. Season with salt and squeeze of lemon.
Posted on 12/10/17 at 7:08 pm to El Jefe
quote:
5 pounds
Did kinda sound like a lot to me too. Big family maybe?
Posted on 12/10/17 at 7:10 pm to Daponch
quote:
Beer
First time hearing this. Interesting. Any noticeable taste?
Posted on 12/10/17 at 7:19 pm to Splackavellie
Open cabinet, see what I got, use that, fry fish.
Posted on 12/10/17 at 7:20 pm to El Jefe
Damn, you frying for the local homeless shelter?
Nope, use what you need and freeze the rest
Nope, use what you need and freeze the rest
This post was edited on 12/10/17 at 7:21 pm
Posted on 12/10/17 at 7:43 pm to Ron Cheramie
quote:
Really doesn't matter as long as you use Lousiana Fish Fry in the blue bag. Crispy edition
I prefer the yellow. Lemon flavor.
Posted on 12/10/17 at 7:44 pm to Splackavellie
If it’s speckeled Trout, it doesn’t need mustard. If I’m doing red fish or catfish, I do a mixture of mustard, hot sauce and cut it with beer.
Seasoned Crispy Southern fish fry. I cut the fillets into strips. Make sure they’re a little wet.
Keys to great fried fish:
Use a damn thermometer and make sure the oil is 375 (it will drop to 350 when you drop in fillets)
Don’t overcrowd the oil. I put a sheet pan with a wire rack in my oven and heat it to 180. Fry in small batches and it will keep warm and crispy in the oven.
Lastly, and in my opinion, most important, don’t bread the fish until right before it will go into the grease. If you do it ahead of time, it gets “doughy”.
Seasoned Crispy Southern fish fry. I cut the fillets into strips. Make sure they’re a little wet.
Keys to great fried fish:
Use a damn thermometer and make sure the oil is 375 (it will drop to 350 when you drop in fillets)
Don’t overcrowd the oil. I put a sheet pan with a wire rack in my oven and heat it to 180. Fry in small batches and it will keep warm and crispy in the oven.
Lastly, and in my opinion, most important, don’t bread the fish until right before it will go into the grease. If you do it ahead of time, it gets “doughy”.
Posted on 12/10/17 at 8:21 pm to Splackavellie
Buttermilk, egg and about 3-4 tbs of hot sauce mixed well.
Let the fish sit in that for a little while.
3 parts flour
1 part corn meal
Salt
Pepper
Decent amount of Tony’s.
Pull fish out of buttermilk, coat well in mix and put in hot oil.
Let the fish sit in that for a little while.
3 parts flour
1 part corn meal
Salt
Pepper
Decent amount of Tony’s.
Pull fish out of buttermilk, coat well in mix and put in hot oil.
Posted on 12/10/17 at 8:23 pm to Splackavellie
Egg wash
Mustard
Zatarans fish fry + tonys+ Cavenders greek seasoning
It will change your life
Mustard
Zatarans fish fry + tonys+ Cavenders greek seasoning
It will change your life
Posted on 12/10/17 at 8:46 pm to dpd901
quote:
If it’s speckeled Trout, it doesn’t need mustard
This. I mostly fry trout. Rinse in cold water then blue bag and fry. Tastes great every time.
Posted on 12/10/17 at 9:11 pm to dpd901
I've also used the Southern Crispy mix. works well.
I usually dip them in heavy whipping cream. I've gotten away from mustard when frying trout.
I usually dip them in heavy whipping cream. I've gotten away from mustard when frying trout.
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