Zatarains Lemon & Pepper is my favorite, but when I'm in the mood for soemthing more spicy, I use Miss Tex Spicy Fish Fry. Gerlands carries it.

I know a lot of people really like the cornmeal batter but I've had great results by just using a seasoned all-purpose flour.

First I set up a pan with beaten eggs and a bottle or can of beer. Light-colored beer is best. I like to use good ol' Budweiser.

Then I set up another pan with all-purpose flour, salt & pepper, Tony Chachere's, and some ground red pepper for heat.

I make sure the fillets are patted dry and then dip them in the beer/egg bath and then dredge through the flour mixture and immediately into the fryer.

I feel like the flour alone gives a very light, crispy, and flavorful breading without absorbing too much oil and without overpowering the fish.

I know most people go for the cornmeal but I prefer my method.

Former Hall of Fame level poster w/ Ag tag who was banned for bagging on fran. Now that the wicked witch is dead I have returned.

i had bookmarked this page to remind me to try a couple of the above recipes.

I fried up last weekends catfish stringer yesterday and i have to tell you, the hot sauce soak has won my favorite.

i tried the yellow mustard recipe, let the fish sit in it for 30 min. i would have thought i could taste the mustard more then i did. it was good, but not my favorite.

dad let some soak in malt vinegar before breading and frying. it was pretty good.

but my favorite far and away was the fish i let sit in tabasco for 30 min prior to frying.

so props to 86pilot. my new favorite recipe.

half Louisiana fish fry, half flower, salt and pepper.


I am personally not a big fan of batters and frys that over power the food. this is on is nice and light.

OK...how do you tell when they're "done"? What temp do you keep the oil at? I'm asking for help because I always manage to screw up frying fish...

i have a thermometer similar to this one:
http://www.cabelas.com/prod-1/0005924512490a.shtml

i try to keep my oil right at 350.

however, once you drop in the food the temp is going to sink fast. so i usually have the oil just shy of 400, i drop in the fish, and it drops to 350 and stays there.

i usually leave the fish (all really depends on the thickness of the strips/cuts you have) for about 4-5 min. just make sure all your pieces are about the same size and you shouldnt have a problem.

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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.

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I was a cook at The Captain while I was in college (late 90s), and we used corn flour for our fried crawfish tails. I haven't been able to find a good corn flour at any grocery store though.

oil temp- growing up my grandfather would put a match in the oil (it will float) when the oil gets hot enough it will ignite the match, get the burnt match out and start cooking.

I believe that Masa (used in making tamales) is corn flour.

aggiegunslinger:

hmmm, flames and hot oil.....

http://www.youtube.com/watch?v=aqemKVTf_38

no doubt it works, but think i will stick with the thermometer.

quote:

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I believe that Masa (used in making tamales) is corn flour.

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right, but that's not the same stuff. i have no idea what the difference is, but it didn't come out the way it did at the restaurant.