How do you fry your fish?

[kls44]

Dredge in Louisiana Fish Fry, carefully put some hot sauce in the hot oil just before you put the fish in.

 

[Cat797]

To the OP, you asked about methods without cornmeal......Louisiana Fish Fry has cornmeal in it, so probably not what you are looking for.

 

[jham0077]

To the OP, you asked about methods without cornmeal......Louisiana Fish Fry has cornmeal in it, so probably not what you are looking for.

I do have reading comprehension problems at times. But it's not straight cornmeal, at least the Shrimp Fry isn't.

Had to go look... It has corn flour and meal in it, but it's way down the list of ingredients, so not too much.

 

[NavarreQ]

I go 100 percent cornmeal with Cajun seasonings added

 

[Happy Hapgood]

To the OP, you asked about methods without cornmeal......Louisiana Fish Fry has cornmeal in it, so probably not what you are looking for.

Yeah but there are certain other things in there that set it apart. Come on down and I will show you.

 

[Czarbecue]

Awe shucks, Andy. That WAS some good Walleye though.

I read walleye and think Wall-E. Every. Time.

 

[bschoen]

How about a Tempura fry?

 

[halfcocked]

Yep, I do a lot of crappie. Peanut oil @ 350-360* and Louisiana Fish Fry. I buy it at Academy Sport by the gallon, very cheap and dang good! Never have made homemade mixes since a buddy turned me on to this.

https://www.academy.com/shop/pdp/louisiana-fish-fry-products-1-gallon-seasoned-fish-fry

I agree but I wet the filets with lemon juice for about 15 minutes and sprinkle with a little complete seasoning before coating.

 

[Czarbecue]

Any one have a tried and true recipe that rivals Long John Silvers? I've tried several online that are so heavy compared to the light batter if LJS that I get depressed with the messy cleanup I'm left with after my feeble attempts.

 

[Happy Hapgood]

A little lemon juice goes a long way in a fish fry too.

 

[Neil]

I fry fish a lot. Not sure where you’re at, but check around for “Drake’s Fry Mix”. Its Michigan made & one of its retailers is Gordon’s Food Service. My go to is a deep fryer with peanut oil. Soak the filet for an hour in salt water to draw out any remaining blood from the fish. Rinse and soak for another hour in fresh water. Put the Drake’s in a gallon bag with Old Bay to taste. Take the filet directly from the water to the bag. Shake it up and fry til it floats. Its not even remotely oily or greasy. Just a good, clean piece of fish. Works with saltwater or freshwater fish the same. An added tip, cook the French fries in the oil first. After the fish, drop the fries in for a second bath. Crisp on the outside and hot on the inside!

Drakes is the best!