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Started By
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How do you fry your fish?
Posted on 2/27/21 at 10:09 am
Posted on 2/27/21 at 10:09 am
I’ve always cut into pieces, dipped in egg + sauces/seasonings, and covered in breading and fried.
Is there a better way? A dredge?
What is your go-to fried fish recipe/method?
Is there a better way? A dredge?
What is your go-to fried fish recipe/method?
10
Posted on 2/27/21 at 10:12 am to BPTiger
No egg. Coat with mustard then dredge in fish fry
Posted on 2/27/21 at 10:13 am to BPTiger
For catfish I’ve always been a fan of marinating in buttermilk, creole mustard and hot sauce then dredge in corn meal/flour mix
Posted on 2/27/21 at 10:21 am to ellesssuuu
Are you piling from the milk and covering in mustard the breading or pulling directly from a mixture of buttermilk, mustard, hot sauce combined directly into the breading?
Posted on 2/27/21 at 10:33 am to BPTiger
Spahrs recipe.
Dip in Crystal Hot Sauce
Batter in Cream Meal (corn flour)
Fry
Drain on wore rack
Sprinkle with salt
Dip in Crystal Hot Sauce
Batter in Cream Meal (corn flour)
Fry
Drain on wore rack
Sprinkle with salt
Posted on 2/27/21 at 11:24 am to BPTiger
Mix a little water with your fish fry and seasonings and dredge in that.
Posted on 2/27/21 at 11:40 am to CHEDBALLZ
I am not a fan of Sphars catfish. Not my style at all. It’s plain and bland.
For fish and shrimp, I use an eggwash (egg and milk) and then a fish fry (usually Louisiana brand, but whatever is fine). For oysters, no eggwash, just the fish fry.
For fish and shrimp, I use an eggwash (egg and milk) and then a fish fry (usually Louisiana brand, but whatever is fine). For oysters, no eggwash, just the fish fry.
This post was edited on 2/27/21 at 11:42 am
Posted on 2/27/21 at 11:45 am to BPTiger
The latter
Posted on 2/27/21 at 12:20 pm to BPTiger
I season the fish in a large bowl, then crack one single egg into the bowl with the fish and mix it all around until all the fish is sticky and slimy.
Dredge in a mix of 1 part Louisiana blue bag, 1 part Louisiana yellow bag ... fry at 350 until coating is golden and crispy, drain on wire rack.
If you're really feeling foggy, fry it in lard.
Dredge in a mix of 1 part Louisiana blue bag, 1 part Louisiana yellow bag ... fry at 350 until coating is golden and crispy, drain on wire rack.
If you're really feeling foggy, fry it in lard.
Posted on 2/27/21 at 12:48 pm to unclebuck504
Depends what I feel like but usually put in flour, then egg wash (egg and milk or buttermilk) then Zats Seasoned fish fry (big gallon jug). I have done the seasoning of the flour or the egg wash or the fish itself before. But usually I skip all that and just give it a shake of that seasoning when it comes out of the oil.
Posted on 2/27/21 at 12:49 pm to BPTiger
About a year ago while preparing to fry some catfish, on a whim I seasoned it with Cavender's and placed it back in fridge while I got everything else ready.
Just before frying I added a touch of whole milk then dredged & fried.
Ever since that day, my family won't let me fry fish any other way.
Just before frying I added a touch of whole milk then dredged & fried.
Ever since that day, my family won't let me fry fish any other way.
Posted on 2/27/21 at 3:22 pm to BPTiger
I like the Louisiana fish fry with the lemon in it, just damp fish/fish fry/grease.
Posted on 2/27/21 at 3:59 pm to BPTiger
I seem to gather downvotes for my method but it works for me and all that have eaten fish or shrimp cooked that way love it.
Egg
A bit of Dijon mustard
About as much sour cream in volume as the egg, maybe a bit more and mix well. Pour over the fish and get the fish evenly coated and then I use while corn meal, yellow corn meal and season that with salt, black pepper, garlic powder and cayenne.
Fry in 350 degree oil, don't crowd the pan and when done, drain on a wire rack.
Egg
A bit of Dijon mustard
About as much sour cream in volume as the egg, maybe a bit more and mix well. Pour over the fish and get the fish evenly coated and then I use while corn meal, yellow corn meal and season that with salt, black pepper, garlic powder and cayenne.
Fry in 350 degree oil, don't crowd the pan and when done, drain on a wire rack.
Posted on 2/27/21 at 4:09 pm to Post It Bandit
Mustard and hot sauce and as soon as we take it out hit it with Tony’s
This post was edited on 2/27/21 at 4:11 pm
Posted on 2/27/21 at 7:19 pm to The Torch
That’s what I do. I like crispy not a lot of batter and that seems to be the perfect recipe
Posted on 2/27/21 at 7:54 pm to BPTiger
Seasoned ice water, run catfish through, then into seasoned cream meal , then right into hot grease, don’t crowd the pot and pull out when it floats and drain on a wire rack
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