Breading (poll)

choose one

What are we cooking? Fish or CFS?

depends on the dish

Flawed poll

it looks as though he put a lot of heart into it.
just needed to add some brains.

Going to try breaded fish today in the oil less Big Easy

I know the poll is flawed (depends on what you are cooking), but there is the "other" option

Zat's batter if not cornmeal

Yep. Stupid poll.

Flour and eggs have no place on fish. Since you are clueless go with Louisiana spicy and just use that.

I like your post Doc.

Shake em off.

You don’t have cornmeal on there at all. What the hell?

Rachael Ray, Bobby Flay, and Gordon Ramsey disagree; but what do they know?

I've got Zatarain's Crispy Southern, probably go with that.

Yes, terrible over sight, I realized this right after I submitted the poll (can't edit a poll)

Cornmeal is the main ingredient in the Louisiana and Zatarain's options.

I hate to tell you this but at my old concept we sold more fried catfish than all those 3 will in a lifetime.

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.

Oil less fryer

I’ve got salmon and tilapia Going to use the Big Easy oil less fryer

Flour, egg, flour, egg, breadcrumbs. Usually my breadcrumbs are 25% Parmesan.

I guess the salmon has it's own oil? Should be interesting

Not a fish fry ^^^^^

no wonder you sold so much fish

Bahahahahahaha good luck with that

No

Tobasco, gd phone

.

Fail.

Peanut oil? That's what they used to use a the Bass Lantern marina on Lake Fork years ago. Some of the best tasting catfish.

Dang it.... now I need some catfish.

Probably won't matter that much. Good old fashion Crisco will get it done. But yes there was a time where peanut oil was the gold standard. Now between expense and the doctored up high performance canola and soy based products peanut oil doesn't see alot of use commercially, additionally it's an alergen.

My last word on this is if you are planning on deep frying salmon you may want to have pizza hut ready on speed dial

Exactly.

I get tired of cornmeal batter on all my seafood after awhile. It's overused in TX IMHO. A little beer batter or regular batter goes along ways.

F-E&M-F for chicken............No flour on any fish!!

Beer and Aunt Jemimah mix on fresh halibut. It's the easiest thing in the world and the best.

Gotta say, I was more than a little thrown off by salmon being on the menu.

Egg, flour, back to the egg then back into the flour for CFS.

Voted other. Egg should come before which ever dry ingredient you choose. That is unless you're making Franchese style, then the egg goes on last.

That's wrong too

Give em the business man... we can't have these Jokers out here running around making their Catfish & chicken fried steak all whack.

#educateyourselves

Smdh this wrong on so many levels

Somebody go check Wawi’s blood pressure He’s about to explode.

This is what happens when the weather is terrible for several weeks and no one can get out of the house.

I'm about to make some catfish myself and I'm marinating it in a lemon pepper Kroger Brand marinade and I'm going to bake it.

[censored]

Salmon currently marinading in


Then Pepper and mustard and Panko
Then Big Easy

Turned out great

Wtf

Depends on what I’m doing. I do a garlic ritz, Parmesan, and crispy fried onions breading that’s out of this world good.

That sounds great

Looks like chicken parm rather than fried fish.

What does the inside look like?

I bet it's pink in the middle.

White flaky and moist interior with crispy breading and skin 20 min in the Big Easy

Agree, you can’t duplicate the deep crispiness of deep frying with oil less fryers

Lawrys and tobacco have no place on fish or in the kitchen unless treating a wasp sting.

Regardless of the color on the outside... It's all pink on the inside.

#wisdom

For venison mix 12 oz beer with cup of well seasoned flour, it will be pretty runny. Season meat, then light coat of flour then in beer mixture, into deep fryer or pan of 350 degree oil of choice.

Put it in a plastic bag and boil it .. Seems to be a trend here

flour egg Ritz crackers on Pork Chops Flour and egg on chicken Fried Steak

Is it ok to use flour to make beer battered fish?

I'd say, yes

Tilapia then mustard then Zatarains crispy southern in the Philips XL air fryer
Darn good

My dads arteries are clogged up with fried fish, he has had over 20 stints put in in the last 10 years, we even had a fish fry tasting contest at hideaway harbor, the winner was and still is just plain old Louisiana fry mix in the blue bag, don't get cute, stay with what works!

Yep, been down that road through the years with every breading recipe around. When all was said and done, I came back to Louisiana fry mix. (with a little of my favorite seasoned salt added)