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Started By
Message
Fried fish and shrimp: share your recipe
Posted on 5/25/14 at 9:27 am
Posted on 5/25/14 at 9:27 am
What ya got?
5
Posted on 5/25/14 at 9:39 am to ags01
for bass/white perch- I use La fish fry w/ lemon. I also season the shite out of my fish with slap ya mamma and mustard
for catfish- same seasoning method but I only use cornmeal. thin and crispy.
for shrimp, I use flour and fry them HOT AND FAST.
I also season them the same way as fish.
for catfish- same seasoning method but I only use cornmeal. thin and crispy.
for shrimp, I use flour and fry them HOT AND FAST.
I also season them the same way as fish.
Posted on 5/25/14 at 9:43 am to ags01
Fish
Soak in buttermilk. Dredge in seasoned corn meal or a 50/50 meal and corn flour mix. Fry at 350 until golden and floating. Don't overcrowd the pot. Drain on a wire rack.
Shrimp
Butterfly the big ones...unnecessary for smaller sizes, but I still slit them down the back for even cooking.
Soak in a can of Pet milk. Dredge in seasoned flour. Fry until golden and floating at 350. Don't crowd the pot. Drain on a wire rack.
Soak in buttermilk. Dredge in seasoned corn meal or a 50/50 meal and corn flour mix. Fry at 350 until golden and floating. Don't overcrowd the pot. Drain on a wire rack.
Shrimp
Butterfly the big ones...unnecessary for smaller sizes, but I still slit them down the back for even cooking.
Soak in a can of Pet milk. Dredge in seasoned flour. Fry until golden and floating at 350. Don't crowd the pot. Drain on a wire rack.
Posted on 5/25/14 at 11:54 am to OTIS2
Keep a few things in mind when frying and you can't go wrong. 1st: Don't crowd the pot so your oil stays at a consistent temp. Nothing worse than soggy fried food. 2nd: don't over cook it. Once the amount of "bubbles" coming out of the fish, shrimp, etc is significantly decreased compared to when you first dropped it in the food is done. 3rd: drain on a wire rack. I put a baking rack upside down in a pan with newspaper or a paperbag underneath. Lining a plate or pan with napkins, paper, etc just let's the food sit in a layer of grease. Just season your dredge as you like and fry away
Posted on 5/25/14 at 12:06 pm to Geaux2Hell
I do the same thing with the baking rack upside down.
A guy at work fried shrimp coated in mayannaise. He coated the shrimp with a little bit of mayo (just to lightly coat it) and seasoning. I didn't want any after he did that but I tried it and it was great. We have been doing the same thing as home now when frying shrimp.
A guy at work fried shrimp coated in mayannaise. He coated the shrimp with a little bit of mayo (just to lightly coat it) and seasoning. I didn't want any after he did that but I tried it and it was great. We have been doing the same thing as home now when frying shrimp.
Posted on 5/25/14 at 12:09 pm to nikki
quote:
I do the same thing with the baking rack upside down.
I recently saw someone make a bed of onion slices-rings. He put his fried fish on there. The fish was still crispy with a hint of onion flavor.
I plan to try it next time I fry.
Posted on 5/25/14 at 1:50 pm to ags01
I fry trout a lot and here is my go-to
soak the filets in hot sauce and a little bit of mustard
quick dip in some milk
I also like to use a 50/50 mix of a flower base and a corn meal base
fry to golden brown at 350 until floating
light lemon squeeze over the time
my trick for a perfect crisp is to take the fish out for a second sright before they are done, and rhen drop them back in to finish them off.
eta: Don't crowd the pot
^^^^this is crucial
soak the filets in hot sauce and a little bit of mustard
quick dip in some milk
I also like to use a 50/50 mix of a flower base and a corn meal base
fry to golden brown at 350 until floating
light lemon squeeze over the time
my trick for a perfect crisp is to take the fish out for a second sright before they are done, and rhen drop them back in to finish them off.
eta: Don't crowd the pot
^^^^this is crucial
This post was edited on 5/25/14 at 1:51 pm
Posted on 5/25/14 at 1:54 pm to ags01
If you want extra crispy, add cornstarch to your meal, corn flour or flour.
Posted on 5/25/14 at 1:55 pm to ags01
for bass, bream and crappie: rub with yellow mustard, season with lemon pepper, bread with La fish fry
serve with pickled green tomatoes and Louisiana hot sauce
serve with pickled green tomatoes and Louisiana hot sauce
Posted on 5/25/14 at 2:47 pm to Rohan2Reed
quote:
rub with yellow mustard, season with lemon pepper, bread with La fish fry
I love fish fried this way. Last night had a buddy do up some flounder like that but with chicken fry. :delicious:
Posted on 5/27/14 at 10:38 am to Btrtigerfan
quote:
I recently saw someone make a bed of onion slices-rings. He put his fried fish on there. The fish was still crispy with a hint of onion flavor.
I plan to try it next time I fry.
My grandpa only did it this way. Put his hush puppies on them too. Good stuff!
This post was edited on 5/27/14 at 10:39 am
Posted on 5/27/14 at 12:25 pm to Rohan2Reed
quote:
I recently saw someone make a bed of onion slices-rings. He put his fried fish on there. The fish was still crispy with a hint of onion flavo
quote:
rub with yellow mustard, season with lemon pepper, bread with La fish fry
My dad always did this way. So it's the way I do it. I also do fresh bell pepper with the onions. Layer of both, fish, layer of veggies. I love it
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