Uncle bucks from BPS is my go to.

There�s no recipe, just dump enough yellow corn meal on a paper plate and add table salt until you can just taste it in the meal. Then add black pepper to show in the mix and ground red pepper to taste.

I rinse and dry my fillets well then coat both sides. I fry just enough for the two us so I use lard not peanut oil, in a cast iron skillet. Just about a minute on each side and lay it on newspaper to drain.

Roll them in mustard first.

I Started doing this about 10 years ago after a guy at work said he always did with his catfish. I thought he was kidding at first but he was not. I tried it at my next fish fry with a few samples at first and everyone liked it so It has become part of the process. After cutting fish into pieces and washing and rinsing several times I marinate the fish for at least an hour before frying.


Cornmeal, flour, old bay, garlic powder, Tony`s, black pepper, serendipity.


I have no specific ratio. I just eyeball everything until I get the taste I prefer.

I put a couple of cups of white vinegar in a bowel. Add a big squirt of mustard and mix.
Rinse the fish in vinegar/mustard mix and roll in Louisiana fish fry. Fry in peanut oil at 375

Bowel?

mustard, tony chacharies, and cornmeal

Good lord I cannot believe the cornmeal "nuggets' on here. Cornmeal is [censored] Imo. I learned this 30 years ago while living in Florida....

Equal amounts of Italian bread crumbs and flour. Salt/pepper it some. Then take red/cayenne pepper ( I mix all this in a gallon ziplock) and add LOTS of it....keep adding until the mix has a slight pink hue to it. Take your fillets and cut into nuggets. Do not soak fish in some disgusting pre soak....all it does is help the batter soak up grease. Take your nuggets with just the natural wetness of them and throw in bag and shake.

Your fish will come out with that golden look but a THIN batter/coating on them that has not sucked up all the grease. Throw salt on them fresh from the grease or my favorite is Slap Yo Mama for the cajun flair. You will never go back to GD cornmeal again.

All that flour and bread will make some good Chicken Fried fish. No thanks.

Way to nock while never tried it.

Well, step in here with 24 posts and call everybody�s recipe suggestions [censored] and disgusting...

What you�re making is batter fried fish like Capt D and Long John, except you�re not finishing the batter. That�s ok with me, it�s still good fish. But obviously, here in Texas (this IS TFF) we like our crunchy corn meal [censored] coated grease soaked fish.

Well articulated.

I�ve tried just about all of them and it�s going to be hard to beat Lefty�s. https://www.walmart.com/ip/Lefty-s-Fish-n-Chicken-Mix-16-Ounce-Bag/23598761

No...most are using cornmeal because guys like you tell them to and they just think "thats the way to do it" Cornmeal makes fish taste all the same. Bla bla bla corn meal. And There is absolutely no comparison when you heat the leftovers up the next day between the grease meal and the way I described....matter of fact mine taste even better the next day.

Try it...and say goodby to grease meal.