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Discussion in 'The Club House' started by HotFudge, Apr 14, 2013.
I have a buttload trout to fry up and I'm sure everyone here has a good batter recipe.
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!
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.
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!
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.
I use Zatarans fish fry
Peanut oil at 350 degrees F is ideal.
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...................
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.
First things first, make sure your fish is dry so the batter will stick, then you go here..............
Add bitburger or any other German beer to the batter. That is the secret to a good batter.
what is the point of baking soda to the batter?
Ok well just a tip. Use instant potato for half or 3/4 of your flour. It taste amazing and makes your batter really crispy. You can also use this in any fry batter and the cheese potato mix is awesome on pork chops.
Down here we have the worst of the worst, the salt water catfish. People around here call them turd hustlers. You need to make a beer and mustard batter, along with a mirade of other ingredients to make the fish edible. And it still taste likes shinola...........On the other hand, why would you hide the good flavor of a good fish in a crust of grease.........
Beer, drakes, season to taste, pulverized saltine crackers.