Thread: what do you use for frying

​I believe I'll give that a try. Thanks!

I mix egg, Tony's, and a little mustard. Dip the filet in it then throw it in a gallon ziploc with Zatarain's lemon pepper fish fry. Someone at work told me he uses Worcestershire sauce and a little beer.


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I pan fry mine now unbreaded....pat the fillets down to remove all the water.....just a little coconut oil in the skillet and sprinkle fish with Slap-Ya-Mama...the last fish fry I used for deep frying was plain yellow corn meal seasoned with salt and cayenne pepper...first I removed all the water from the fillets and coated them with mustard....then put them in a plastic grocery bag on top of the corn meal mix....shake and fry.....360 deg till they float....friend of mine taught me that the sto-bought mix I had been using had flour in it....and that the flour would burn after a while and turn the fillets black and I had that problem but not with the yellow corn meal....

Yankar that sounds like a good mix and I'll have to try it.

We use corn flour which we by at the local Rouse's. It's packaged by them in one pound containers. To that we add a little salt pepper and sometimes Tony's.
Or...... I use nothing but blackening rub and do them on a cast iron skillet with a touch of butter. It's hard to beat when you get tired of fried fish.
"gene"

Originally Posted by PawPaw "gene"

Yankar that sounds like a good mix and I'll have to try it.

We use corn flour which we by at the local Rouse's. It's packaged by them in one pound containers. To that we add a little salt pepper and sometimes Tony's.
Or...... I use nothing but blackening rub and do them on a cast iron skillet with a touch of butter. It's hard to beat when you get tired of fried fish.
"gene"

I use nothing but pure corn flour (that's what the original Zataran's fish fry contains). It is much cheaper to buy corn flour. I season my fish well before coating lightly with corn flour. As PawPaw "gene" said "It's hard to beat".

We season the fish then soak the fish in Louisiana hot sauce and some mustard, the hot sauce does not make it hot you just get the flavor, then we use Louisiana crispy fish fry (which is corn meal and corn flour) for the breading then fry at around 350 deg.


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Take filets and dry well, put in large bowl with a bottle of LA hot sauce. Take 5 pounds of corn flour and a 8oz bottle of Tony's and mix well. Take fish wet with hot sauce and roll in the dry mixture then fry at 350-375 for a couple of minutes until done

As others have said the hot sauce adds flavor and a hint of vinegar which is really good.

thanks for recipes need to try different things sometimes ! easy to get in a rut. have heard of corn flour just don't have any. have to look harder! mustard is good but wife hates it!