Anyone out here make their own fish fry mix? Or know of a good one I can get around College Station?

I typically use the HEB brand stuff and add a little of my own seasonings.

Zattarain's!!!!!!!!!!!!!!!!!!!!!(sp?)

+

i use yellow corn meal, salt,pepper, cayenne, lemon pepper, and garlic powder. i make it fairly hot because it seems like it loses some taste when frying.

make sure you dip the fillets in egg first so it will be crunchy on the outside and tender on the inside.

I have been using Tony Chachere's pre-made fish fry mix with a little corn meal mixed in. It tastes good, but didn't know if there was anything special out there.

Never tried Zatarain's. Do they have a pre-made fish fry mix?

flunked ag...

When it comes out, is it still spicy? Or does it lose most of its spice?

Lately, I have been using a mix of corn meal and flour. In a pinch, the Jiffy corn muffin mix seems to be about the right ratio. First I brush Yellow Mustard on the fish then roll in the corn meal and flower mixture. The moisture of the mustard cooks away, but the spices stay behind.

I thought my buddy was crazy when he suggested it, but try it once!

I like to mix the mustard and egg together. Makes for an extra crunchy and tasty batter.

danny...my mix looks pretty red when i get it all mixed. i tend to add more cayenne so it still has the kick after cooking.

you could always test a couple pieces and if you feel not hot enough, just add more cayenne. i try to make a couple different batched anyway since some do not like it spicy

The mustard "slop" is an old recipe my grandparents used to get rid of some of the fishy taste....gives it a great flavor!

No one has suggested Uncle Bucks? Good stuff! I think you can get it at HEB

Mustard and milk, then zattarin's mixed with HEB coarse ground corn meal you find in the Mexican section. I mix a little Joe's Hot Stuff in the batter from time to time if I don't have Zat on hand.

when ya'll use milk, egg, and mustard; do ya'll double batter, or would that be too much.

When we cook chicken fried steak we double batter... but that a whole nother ball of wax.

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_100081_700010001_700000000__700-10-1

Another vote for Uncle Bucks

No, don't double batter. Dip and shake/pat to cover, shake excess off and fry.

The fiancee and I are going to have a small fish fry Saturday. Got a few catfish fillets that need cookin.

Zattarain's add corn meal and cajun shake!

We buy the gallon of either Tony Chachere's or Zatarain's (can't remember which one it is) from Sam's. We mix in a little corn meal (sometimes flour too) and seasonings.

I'm going to agree with B-1. Best "off the shelf" mix you can get.

Zatarain's, but NO EGG! We dip it in buttermilk, then the mix. Try buttermilk and tell me you don't think it tastes better.

I really like Zatarains too.

Here's the best kept fish fry secret that I will let out of the bag. Before you batter the fish with whichever you chose, first soak the fish in some Louisiana hot sauce (or any hot sauce of your choice). I don't do hot food, but the hot taste disappears during the frying process and it creates the best tasting fried fish ever. Try it with one filet and you'll never use anything else thereafter.

86... how long do you soak it and do you still use a pre-made mix to batter it in?

DannyAg: Let it soak 30 minutes to an hour or until the filets turn pinkish in color. If you have a friend who does not eat fried fish because "it tastes fishy", then this is definetly your method of choice because all fishy flavor is removed by the hot sauce.

I don't have any preferred dry mix. I've used this method with all kinds and it turns out great with them all. Try this at your next gathering and you'll win over all the folks who enjoy fried fish (especially catfish).

Also of note - I was a fry cook my senior year at Wermers Cafe (sp?) in Bryan (is it still there?). He used to batter the fish in corn meal and corn flour and I fried it in peanut oil. I've never seen or heard of corn flour since then (1985-86), but it was the best cooked catfish in BCS.

Gonna have to go fishin a lot so I can try all these different methods. They all get my mouth watering.

86.... when you soak yours, do you put the filets in a plastic b**** with the hot sauce, or do you use a pan. Seems like it would use too much hot sauce if it was in a pan.

wow.... you can't even say b****.

b a g g y.

ZATARIANS!!!!!!!!!!!

2 cups yellow cornmeal
1/4 cup flour
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
1/4 tsp. onion powder
1/4 teaspoon garlic powder

Yellow corn meal (has to be Aunt Jemima's), some extra spicy Tony's, black pepper, garlic powder.

Mix some Tabasco, mustard, and beer and dredge them in that before the cornmeal mix goes on.

Ketchup, Worcestershire sauce, lemon juice, Tabasco, and horseradish (plenty of that) for a cocktail sauce.

Keeping it simple works best for me. I'm not a fan of heavily battered fish and really don't like "wet" batters.

Get a paper bag put in cornmeal, black pepper, salt to taste, a little bayou magic or other cajun seasoning, some garlic salt and you're done. Add some cayenne if you want.

I love this for crappie and catfish, havent tried it on anything else.

milk, egg and beer soak.

stone ground cornmeal, flour and crunched up saltine crackers, tony's and various seasonings.

The original Lousiana Fish Fry is very good and cheap. It can usually be found at HEB.

+1 with the Lousiana Fish Fry mix. Add a little Tony's and its perfect