no egg wash. i used ti use egg wash. i use room temperature butter in lieu of egg wash. butter makes everything better. i use one of the store bought fish fry mixes.

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Posted by Ringo cockerham

Jena, la

Member since Jul 2010

81 posts

Posted on 7/31/11 at 3:44 am to One Story House

If ur frying fish for a crowd keep it simple, fried fish in brown paper bags & beer, a great time and less work. Unless u have a strong tasting fish there's no need for all the special blends. I normally just mix up a big bowl of tony's ,a lil red pepper, and corn meal. The key thing 2 me is not battering soaking wet filets. At walmart they sell a salad spinner ( literally has a pull cord ) I put my wet fish in there and it slings the water 2 the outside of the container. Then I'll batter and fry them. I keep a thermometer in my grease, 350 -375 F is wat I maintain. Beings that u didn't over batter them , after the fish have cooled off they don't feel like a deep fried chicken strip. Mayb sumthing I said will help! Lol

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Posted by OTIS2

NoLA

Member since Jul 2008

52312 posts

Posted on 7/31/11 at 9:27 am to Ringo cockerham

Buttermilk bath
Seasoned corn meal or 50/50 with corn four
360 degree oil to start,keep it at 350
drain on a wire rack
do not over croud the pot
add fish a piece or 2 at a time to the oil

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Posted by LSU Neil

Springfield

Member since Feb 2007

3464 posts

Posted on 7/31/11 at 2:08 pm to OTIS2

So the question I have, we went to Middendorfs Friday, I noticed how crispy the fish stayed, even later on in the proverbial doggy bag. So, when I fry fish it stays crispy for about 10 mins. So what's the deal?

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