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Old 04-14-2013, 12:26 PM   #1
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Default Lemme hear everyone's fry batter recipes.

I have a buttload trout to fry up and I'm sure everyone here has a good batter recipe.



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Old 04-14-2013, 10:26 PM   #2
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my first attempt at batter and frying did not go so well. The taste was great, but I obviously did something wrong as the batter didn't stick to the fish... so looking for "processing" tips too!



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Old 04-14-2013, 10:33 PM   #3
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Pepper, Cajun seasoning and Louisiana fish fry mix.

Or, pepper, salt, Cajun seasoning and corn meal.

I don't like heavy batter on my fish, use it to make the shut up dawgs.

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Old 04-14-2013, 10:43 PM   #4
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Lots of recipes, but the temp seems to be key when frying...

We have always placed a wooden match on the oil...it will catch fire when the oil is just right and go out...your prompt to start cooking!

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Old 04-14-2013, 10:54 PM   #5
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I have cooked tons of Rainbow, Browns and Brook trout. all I do is lay out some paper, put a pile of flour add lots of salt/pepper then flaten the pile of flour out and flop the trout in the flour on both sides and put'em in a pan of oil about 1/4 and fry them and turning them untill the flour is brown on both side. Yummmmmmmmmm

To much batter takes away the great taste of trout.

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Old 04-14-2013, 11:02 PM   #6
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I use Zatarans fish fry

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Old 04-15-2013, 10:13 AM   #7
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Quote:
Originally Posted by TruggieTex View Post
Lots of recipes, but the temp seems to be key when frying...

We have always placed a wooden match on the oil...it will catch fire when the oil is just right and go out...your prompt to start cooking!
Peanut oil at 350 degrees F is ideal.
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Old 04-15-2013, 10:53 AM   #8
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Default Batter vrs. plain corn meal............

Batters add the heavy coating, such as tempura...... if you want the corn meal, use zatarains seasoned chick fry, use slap yo momma for seasoning. They have the mild and the hot. Let your fish set for a couple of hrs. before frying......Do not over cook. Fresh lard is the best oil. But peanut oil is wat most people prefer at 375 to 400 degrees.........Keep french fries and cut onions handy if the oil gets to hot.........Bon apetite...................

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Old 04-15-2013, 12:08 PM   #9
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I just dredge all my fish. I use a mixture of flour, sometimes some panko bread crumbs, salt, white pepper, paprika, good quality chili powder or curry powder, garlic powder, onion powder. Dredge it good once, let it sit a minute dredge it again, repeat as many times as you want for a little thicker coating. I use a combination of peanut and vegetable oil juuuuuust hot enough. Batter takes over and is too hard to get right and I don't like risking ruining my meal because of breading that falls off or is too doughy. Trick to breading is the fish being room temp and DRY. any moisture or chance of condensation gathering on the cold fish will cause the breading to fail. This is a mangrove snapper I did that way. (One of my favorite meals) I catch/cook/eat alot of fish.

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Old 04-15-2013, 04:19 PM   #10
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First things first, make sure your fish is dry so the batter will stick, then you go here..............
http://www.cooks.com/rec/search?q=Fish+batter



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