What do you soak/lather your fish fillets in before battering them

Mustard - because I was told it makes the fish less fishy.

Creole Seasoning - for flavor. Use homemade without salt since most fish fry mixes are fairly heavy on the salt.

I use mustard too but I've always done it bc that's what my dad and papa used and never asked why

Used to do mustard but lately been doing the buttermilk thing and like it. Buttermilk and hot sauce. Do not fry higher than 365...I get good results at 360 on the Costco catfish I been doing. Soak for a cpl hrs then batter/fry for around 3 min.

I'm going to try the buttermilk/ hot sauce combo next time.

yellow mustard. then lemon pepper then Louisiana Fish Fry. that's the way dad taught me.

Mustard and a seasoning blend

quote:

---

375°

---

Secret to good fish.

Ice water and hot sauce. Tried it a million ways and this is the best for fresh specks

I have always read about the ice bath way but have never tried it. I think 375 will burn the buttermilk unless your doing some sort of flash frying maybe.

quote:

---

Trout and redfish

---

When fresh, hardly anything but red pepper and salt before throwing into Louisiana Products seasoned fish fry. Same with bream and sac-a-lait.

If they've been in the freezer, I blend in mustard. Grew up being told that mustard would take the freezer taste out of the fish. Whether or not that's true, who knows, but I still do it.