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Best fish fry recipe?
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Originally posted by Burntorange Bowhunter View PostAll this dang mustard.
I have been eating fried catfish and crappie for 48 years and never have I or my dad or grandpa put mustard on it....or a brisket/ribs.
Never had an issue with the cornmeal or seasonings not sticking.
I was like you.
Then G. J. got me to using a mustard base for my fish and I won’t go back.
With mustard base I do have to reduce the amount of salt in the cornmeal though.
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Originally posted by Burntorange Bowhunter View PostAll this dang mustard.
I have been eating fried catfish and crappie for 48 years and never have I or my dad or grandpa put mustard on it....or a brisket/ribs.
Never had an issue with the cornmeal or seasonings not sticking.
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Why are y’all peoples adding SALT to that Louisiana fish fry batter mix ?
According to the label it’s a whooping 25% salt already with 570mg of salt per serving
Heck you could tan a deer hide with that stuff!!!!
Add mustard to that and wow “ anyone know of any other less salty mixture as I do love some good fish “
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Originally posted by pilar View PostWhy are y’all peoples adding SALT to that Louisiana fish fry batter mix ?
According to the label it’s a whooping 25% salt already with 570mg of salt per serving
Heck you could tan a deer hide with that stuff!!!!
Add mustard to that and wow “ anyone know of any other less salty mixture as I do love some good fish “
It's too salty for me. I will mix the Louisiana seasoned fish fry and corn meal 50/50.
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Originally posted by bownut View PostWhat kind of fish are y'all cooking that needs mustard to cover it up. Gar, Buffalo or Drum. I guess I'm old fashioned. Louisiana blue bag or yellow bag or cornmeal and salt and pepper.
Mustard doesn’t cover any flavor nor add any flavor, it is just a binder for your seasoning and cornmeal that makes your fish more crispy.
We pretty much only fry trout and catfish, snapper and redfish get grilled. Fry some flounder but most get stuffed
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Originally posted by pilar View PostWhy are y’all peoples adding SALT to that Louisiana fish fry batter mix ?
According to the label it’s a whooping 25% salt already with 570mg of salt per serving
Heck you could tan a deer hide with that stuff!!!!
Add mustard to that and wow “ anyone know of any other less salty mixture as I do love some good fish “
If I use a prepackaged seasoning I mix it almost 50/50 with straight cornmeal when using mustard base
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