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fried white fish recipe?

Discussion in 'California Flyway Forum' started by Icastnblast, Aug 17, 2021.

  1. Jim Dandy

    Jim Dandy Elite Refuge Member

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    It's Still "We The People", right??
    These days we have a ton of bottom fish to eat. I vastly prefer corn meal crust these days. You'll never get "restaurant quality" fish and chips without a deep fryer that keeps temperature. OR....a Dutch oven or deep sided cast iron pot, a lot of peanut oil, a really good gas burner, and a deep fry thermometer that can keep the oil at 375 degrees. Then you're in tall cotton. I season the fish instead of the coating. Frank's Red Hot makes a seasoning powder that is heaven on fried fish when applied correctly.

    Dandy
     
  2. Aunt Betty

    Aunt Betty Elite Refuge Member Supporting Member

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    The further in I got into this thread the hungrier I got.
    Question:
    You all know fish and frying it.
    Does lard figure in anywhere in good fish frying?
    For chicken it's great. French fries too.
    Any good for fish?
     
  3. LeakyW8ers

    LeakyW8ers Senior Refuge Member

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    Not sure about Saltwater fish, but spent a week fishing for walleye and northern pike in Ear Falls, Ontario and eating it for 2-3 meals a day fried in lard while there. Holy smokes nothing compares. Only dredged in cornmeal with Lawry's seasoned salt and pepper in it. No egg, no flour.
     
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  4. Aunt Betty

    Aunt Betty Elite Refuge Member Supporting Member

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    We spent years trying to replicate my grannies fried chicken. Gave up finally and got a tub of lard. Was a food epiphany for me. Thanks for the reply
     
  5. JRS

    JRS Elite Refuge Member

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    Spot on with the heat. That makes or breaks batter fish. I use a large gas burner and I am cautious to not overload the oil- driving the temperature down.
     
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  6. mark seaters

    mark seaters Elite Refuge Member

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    Frogs or fish.... nothing better than a good old red neck deep fry... just did flat fish last night. Add spices to you likin...only way we roll..

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    Last edited: Aug 17, 2021
  7. ibfowl

    ibfowl Elite Refuge Member

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    100g tempura flour you can get it at (Ranch99 market) or Amazon to 100ml sparkling water and a pinch of salt. Whisk together, don’t worry about a few small lumps, they won’t hurt. Different brands vary slightly, so if it’s too watery add more flour and too thick add more water. Aim for the consistency of double cream. Add a pinch of salt to each piece of fish and a pinch to the flour. Make sure your fish is well chilled, and your soda water is ICE cold, which is key for any battered fish, meat or veg. I like adding 1/2 teaspoon of lemon juice to the batter.
     
  8. Favaloro

    Favaloro Elite Refuge Member

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  9. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    Take fillets and put in a bowl large enough to hold em all. Squirt some mustard, not a lot but enough to coat fillets a bit. After rolling fish in mustard roll in seasoned cornmeal and flour, fry until golden brown and enjoy.
     
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  10. Wood-Dro

    Wood-Dro Elite Refuge Member

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    Can almost hear the arteries hardening.... :flame
     
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