Buttermilk and Louisiana fish fry here.

So volume equals quality?

McDonald's is the best food in the world then. Easily.

Lol no, when I wanna know about a steak I'll refer to Gordon, when I wanna know about frying fish I would ask guys who did it for a living in east Texas where fried fish is gospel. I have eaten at several of Ramsey and Flay places and never noticed it on menu.

thread of the year so far?

And the reason you don't need it is when using something cornmeal or flour based for that matter which is the norm it sticks to fish without a batter. The initial layer of flour would only serve to stick the batter to the fish. Now, this applies to properly done southern fried fish. If you wanna start Yankee style stuff with heavy bread crumbs, Panko, crushed up crackers etc you are gonna have to probably gunk it up to hold it. Now if it was me I would mix up a little marinade of lawrys and tobacco with a little water and marinade for 8 hours, you can sub buttermilk to, this gets rid of any fishy flavor, then the Louisiana mix i mentioned above. We did our own Louisiana is closest I have found.

^^^^. Excellent info. Thank you

Maybe, I'm trying to think of what I would refer to Dan for advice on and just can't think of anything.

Also I know some use mustard, i have never done this but people I know who fry good fish will apply mustard then cornmeal.

I refer to paula Dean for all things southern.

I use mustard sometimes. If you want to use a little flour, that�s fine. If it doesn�t contain cornmeal, well that�s ghey.

Agreed, You are from east Texas, you are supposed to know the right ways.

His old haunt does have some darn good fish, especially for a chain. The spicy stuff is excellent, depending on the cook.

There is a little place in Whitney that's better.... but it's a Mom and Pop shop.

There's no egg in a fish fry.

Yep. Only time I use egg when frying fish is when I'm making salmon croquets...and that's to keep the croquets from coming apart.

And I don't know if you are using pan or deep fry but it's key not to overload fryer. Small batches to keep the temp up around 350 and drop it a piece or 2 at a time.