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Started By
Message
Store bought fish fry... or recipes
Posted on 4/23/20 at 9:25 pm
Posted on 4/23/20 at 9:25 pm
I’m frying fish for the fam this weekend. I’ve never done it before (more of a grill and boil guy).
Can anyone recommend a good store bought fish fry or give me a recipe for their fry?
Bonus: same question for onion rings.
TIA.
Can anyone recommend a good store bought fish fry or give me a recipe for their fry?
Bonus: same question for onion rings.
TIA.
19
Posted on 4/23/20 at 9:31 pm to DownSouthJukin
CJ's Southern Seasonings Fish Fry.
This post was edited on 4/23/20 at 9:32 pm
Posted on 4/23/20 at 9:36 pm to DownSouthJukin
I like the Louisiana with lemon. I soak my thin fillets in a watered down mixture of Crystal hot sauce and mustard. I fry fish at 375F and drain on a rack or a bed of thinly sliced Vidalia onions. If you like thicker pieces, fry at 350F. Work in small batches.
This post was edited on 4/23/20 at 9:37 pm
Posted on 4/23/20 at 9:38 pm to DownSouthJukin
I soak in buttermilk and use the crispy Louisiana fish fry
Posted on 4/23/20 at 9:40 pm to Btrtigerfan
Thanks y’all. Keep’em coming. I’m open to any suggestions.
My thought for the catfish was to do a corn meal mixture with garlic powder, onion powder, paprika and cayenne and use a buttermilk/egg dredge.
Similar for onion rings but use flour.
My thought for the catfish was to do a corn meal mixture with garlic powder, onion powder, paprika and cayenne and use a buttermilk/egg dredge.
Similar for onion rings but use flour.
Posted on 4/23/20 at 10:05 pm to DownSouthJukin
I’m not a corn meal kinda guy. I like using the Zats seasoned fish fry type that is just seasoned corn flour. I have soaked in buttermilk and egg wash. I generally just do a egg wash because I usually have eggs and milk. I have added seasoning and hot sauce to the wash and not. Typically I just dust the fried foods when they come out of the oil with some sort of Cajun seasoning...easier that way. Pre batter everything if you can and stick it in the fridge. It’s a lot easier to have it ready to go so you can watch temps. Don’t over crowed oil or it will get too cool and won’t fry right. Try and elevate the fried food so it can dry and be crispy on some sort of rack. Don’t fry it too long...350-375 for a cpl min max if thick cuts of fish.
I usually just use regular whole milk in my wash but have done buttermilk. Either will work.
I usually just use regular whole milk in my wash but have done buttermilk. Either will work.
This post was edited on 4/23/20 at 10:07 pm
Posted on 4/23/20 at 10:26 pm to DownSouthJukin
I’ve been told by many that I fry amazing fish. All I do is soak the
Fish in an ice bath then batter them with zatarans seasoned fish fry and throw them in the fryer immediately at 375. Keep it simple. By going from the cold water straight into the fryer it keeps them crispy. Don’t over fry and you can dust them with your favorite cajun seasoning as soon as they come out the fryer. I only fry freshwater fish and this method is great. If you are trying to fry catfish they tend to make the zatarans clump up because they retain so much moisture so you may need to use more corn meal with them. Good luck.
Fish in an ice bath then batter them with zatarans seasoned fish fry and throw them in the fryer immediately at 375. Keep it simple. By going from the cold water straight into the fryer it keeps them crispy. Don’t over fry and you can dust them with your favorite cajun seasoning as soon as they come out the fryer. I only fry freshwater fish and this method is great. If you are trying to fry catfish they tend to make the zatarans clump up because they retain so much moisture so you may need to use more corn meal with them. Good luck.
Posted on 4/23/20 at 10:39 pm to DownSouthJukin
I do half and half white and yellow corn meal and season that with generous amounts of black pepper, salt, garlic powder and cayenne.
For the dredge I use egg, some sour cream and Dijon mustard and put that over the filets about 1/2 hour before frying.
Oil to 350 and don't crowd the pan to lower the oil temperature all that much.
ETA: This is my go-to for frying fish. I really don't do onion rings fried but prefer to grill them.
For the dredge I use egg, some sour cream and Dijon mustard and put that over the filets about 1/2 hour before frying.
Oil to 350 and don't crowd the pan to lower the oil temperature all that much.
ETA: This is my go-to for frying fish. I really don't do onion rings fried but prefer to grill them.
This post was edited on 4/23/20 at 10:40 pm
Posted on 4/24/20 at 12:06 am to DownSouthJukin
I’m a seasoned cornmeal only person for filets.
Posted on 4/24/20 at 12:53 am to Gris Gris
I prefer flour, and don't over-season.I want to taste the fish,not just some crunchy batter.
.
.
This post was edited on 4/24/20 at 12:54 am
Posted on 4/24/20 at 2:34 am to DownSouthJukin
Guidry’s, the catfish processor in Breaux Bridge, sells a fish fry that is excellent. We did a taste test with about a dozen people using different fish frys and most people preferred theirs over Louisiana. I marinate fillets in a hot sauce/yellow mustard mixture , then fry at 375.
Posted on 4/24/20 at 6:12 am to DownSouthJukin
For the onion rings try louisiana chicken fry and flour mix 2 parts flour to one part chicken fry add some seasoning of your choice and double dip.
Posted on 4/24/20 at 7:54 am to DownSouthJukin
Assume from ur post n the middle, ur frying catfish? Whole or fillets?
Catfish: soak n Louisiana Hot Sauce then toss in Seasoned Yellow Cornmeal.
Sacalait/White Perch: Toss n Seasoned Yellow Cornmeal
Seasoned, as in Tonys or Salt n Pepper. Taste before u toss/fry. Want it a bit more salty beforehand. Simplicity is the key to victory in frying fish.
Catfish: soak n Louisiana Hot Sauce then toss in Seasoned Yellow Cornmeal.
Sacalait/White Perch: Toss n Seasoned Yellow Cornmeal
Seasoned, as in Tonys or Salt n Pepper. Taste before u toss/fry. Want it a bit more salty beforehand. Simplicity is the key to victory in frying fish.
Posted on 4/24/20 at 8:26 am to DownSouthJukin
Louisiana Fish Fry - Blue Box/bag
Posted on 4/24/20 at 9:26 am to bossflossjr
quote:
Assume from ur post n the middle, ur frying catfish? Whole or fillets?
Catfish fillets, hushpuppies (MIL is making them), French fries and onion rings.
This post was edited on 4/24/20 at 10:29 am
Posted on 4/24/20 at 12:01 pm to DownSouthJukin
Zatarain’s Shrimp Fri is my favorite fish fry.
Posted on 4/24/20 at 1:40 pm to DownSouthJukin
quote:
Guidry’s, the catfish processor in Breaux Bridge, sells a fish fry that is excellent.
only fish fry I use
Posted on 4/24/20 at 2:41 pm to DownSouthJukin
i love putting some asian seaosnings to make it spicy
Posted on 4/24/20 at 2:56 pm to DownSouthJukin
For my next catfish I've been wanting to try this recipe, I already like the batter by itself for crappie.
Posted on 4/24/20 at 2:58 pm to deeprig9
I don't understand seasoning with pepper and hot sauce, then soaking in ice water for 30 minutes. What does that do?
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