Best Fish Fry

Louisiana and cut it with corn meal. Add a little seasoning to taste. I also like to cut my fish in thin strips so they come out nice and crispy.

I like to take the LA Products seasoned fish fry and their seasoned shrimp fry and mix about 50/50 for fish.

If it's fish on the bone, I may use more straight fish fry, as it's grittier, but for fillets mix the two.

Depends what you like. Crispy, crunchy batter is achieved through corn meal. Light, flaky batter is achieved through corn flour. Most fried catfish places use cornmeal. If you like that, go with that. I prefer 75% corn flour and 25% corn meal, seasoned with your preferred creole seasoning mix (SYM, TC, etc...). Use mustard to coat the fish before the batter.

Half cornmeal half corn flour

quote:

---

And Gris Gris, I know you just make up your own mixture which I thought of doing also.

---

Well, really it depends on your taste in texture on the fish. I prefer it to be a light crispy crunchy crust, so I season plain cornmeal only. No batter, flour or corn flour. Cream meal is my favorite which is what Ugelsich's used, but you have to buy it in large quantities. I've never found it sold for the regular consumer.

On rare occasions on bream or similar fresh fish fried whole, I use some mustard and then the cornmeal.

Targil fish fry made in Opelousas.

Louisiana Fish Fry- New Orleans Style

In my line of work, having a dependable butt salve is a necessity. I write off the cost as a business expense. Win/win situation.

Malpractice claims in the financial industry...my new Horn of Plenty. Load up on the Boudreaux's, Count.

quote:

---

Malpractice claims in the financial industry

---

Ooops... exactly why I frickn HATE lawyers.