What do you do for deep frying fish? I'm just seasoning the meat and
then dredging in a mixture of all purpose flour and corn meal. Do you
have a special dredge or batter that you use on fish?
I do this deep frying thing maybe every 2, 3 years when I get a
craving for catfish. I saw some beautiful filets at Costco this week
and got a package. I'll have one more meal out of that package. So
I'm checking in with you guys to see if you have a dredge or batter
you prefer.
Thanks
Janet US

On Sat, 13 Oct 2018 16:49:06 -0600, U.S. Janet B. wrote:

> What do you do for deep frying fish? I'm just seasoning the meat and
> then dredging in a mixture of all purpose flour and corn meal. Do you
> have a special dredge or batter that you use on fish?
> I do this deep frying thing maybe every 2, 3 years when I get a
> craving for catfish. I saw some beautiful filets at Costco this week
> and got a package. I'll have one more meal out of that package. So
> I'm checking in with you guys to see if you have a dredge or batter
> you prefer.
> Thanks
> Janet US

here in the South catfish is always a cornmeal-flour breading, never
battered. Well, some are a cornmeal batter, but it's not a crispy
fish & chips/temperua batter - more like a breading.

This brand of fish fry mix seems to be the most popular in the
grocery stores. It can be made into a batter or breading, but the
results are very similar - basically a breading.

https://store.louisianafishfry.com/p...-coatings.html

-sw

On Sat, 13 Oct 2018 17:58:05 -0500, Sqwertz >
wrote:

>On Sat, 13 Oct 2018 16:49:06 -0600, U.S. Janet B. wrote:
>
>> What do you do for deep frying fish? I'm just seasoning the meat and
>> then dredging in a mixture of all purpose flour and corn meal. Do you
>> have a special dredge or batter that you use on fish?
>> I do this deep frying thing maybe every 2, 3 years when I get a
>> craving for catfish. I saw some beautiful filets at Costco this week
>> and got a package. I'll have one more meal out of that package. So
>> I'm checking in with you guys to see if you have a dredge or batter
>> you prefer.
>> Thanks
>> Janet US
>
>here in the South catfish is always a cornmeal-flour breading, never
>battered. Well, some are a cornmeal batter, but it's not a crispy
>fish & chips/temperua batter - more like a breading.
>
>This brand of fish fry mix seems to be the most popular in the
>grocery stores. It can be made into a batter or breading, but the
>results are very similar - basically a breading.
>
>https://store.louisianafishfry.com/p...-coatings.html
>
>-sw

thanks. It seems I did o.k. then
Janet US

On 10/13/2018 6:49 PM, U.S. Janet B. wrote:
>
> What do you do for deep frying fish? I'm just seasoning the meat and
> then dredging in a mixture of all purpose flour and corn meal. Do you
> have a special dredge or batter that you use on fish?
> I do this deep frying thing maybe every 2, 3 years when I get a
> craving for catfish. I saw some beautiful filets at Costco this week
> and got a package. I'll have one more meal out of that package. So
> I'm checking in with you guys to see if you have a dredge or batter
> you prefer.
> Thanks
> Janet US
>

I wish I could help but I don't deep fry catfish. I pan fry it. I do
use an egg wash and then dredge it in a mixture of flour seasoned with
S&P and finely ground cornmeal. I add ground cayenne pepper since I
like it a little spicy. But I've never actually *battered* and deep
fried catfish. Hope it turns out well!

Jill

On Saturday, October 13, 2018 at 6:55:37 PM UTC-5, Jill McQuown wrote:
>
> I wish I could help but I don't deep fry catfish. I pan fry it. I do
> use an egg wash and then dredge it in a mixture of flour seasoned with
> S&P and finely ground cornmeal. I add ground cayenne pepper since I
> like it a little spicy. But I've never actually *battered* and deep
> fried catfish. Hope it turns out well!
>
> Jill
>
I like to add a healthy tablespoon of lemon pepper but the last 2 or 3
times I've fried fish my breading (cornmeal) didn't seem to want to
stick to my fish. My skillet was quite hot but I think I'll try a
beaten egg next time I dredge my fish.

On 10/13/2018 8:14 PM, wrote:
> On Saturday, October 13, 2018 at 6:55:37 PM UTC-5, Jill McQuown wrote:
>>
>> I wish I could help but I don't deep fry catfish. I pan fry it. I do
>> use an egg wash and then dredge it in a mixture of flour seasoned with
>> S&P and finely ground cornmeal. I add ground cayenne pepper since I
>> like it a little spicy. But I've never actually *battered* and deep
>> fried catfish. Hope it turns out well!
>>
>> Jill
>>
> I like to add a healthy tablespoon of lemon pepper but the last 2 or 3
> times I've fried fish my breading (cornmeal) didn't seem to want to
> stick to my fish. My skillet was quite hot but I think I'll try a
> beaten egg next time I dredge my fish.
>

I've found the egg wash first works well to make the coating stick. I
use a combination of flour and very finely ground cornmeal. Let it set
for a few minutes to dry on some waxed paper.

Season the dry mixture however you like.

To me, batter is for deep fried fish & chips. I leave that up to
restaurants.

I'm sorry I can't help Janet with battered deep fried catfish.

Jill

On Saturday, October 13, 2018 at 7:42:19 PM UTC-5, Jill McQuown wrote:
>
> On 10/13/2018 8:14 PM, wrote:
> >
> > I like to add a healthy tablespoon of lemon pepper but the last 2 or 3
> > times I've fried fish my breading (cornmeal) didn't seem to want to
> > stick to my fish. My skillet was quite hot but I think I'll try a
> > beaten egg next time I dredge my fish.
> >
>
> I've found the egg wash first works well to make the coating stick. I
> use a combination of flour and very finely ground cornmeal. Let it set
> for a few minutes to dry on some waxed paper.
>
Maybe I've been rushing it and not letting the fish sit for a few minutes.
I'll add that to my repertoire next time.

My fish was cooked all the way through, just the breading would fall off.
GRRRRRRRRR

On 10/13/18 6:48 PM, wrote:
> On Saturday, October 13, 2018 at 7:42:19 PM UTC-5, Jill McQuown wrote:
>>
>> On 10/13/2018 8:14 PM, wrote:
>>>
>>> I like to add a healthy tablespoon of lemon pepper but the last 2 or 3
>>> times I've fried fish my breading (cornmeal) didn't seem to want to
>>> stick to my fish. My skillet was quite hot but I think I'll try a
>>> beaten egg next time I dredge my fish.
>>>
>>
>> I've found the egg wash first works well to make the coating stick. I
>> use a combination of flour and very finely ground cornmeal. Let it set
>> for a few minutes to dry on some waxed paper.
>>
> Maybe I've been rushing it and not letting the fish sit for a few minutes.
> I'll add that to my repertoire next time.
>
> My fish was cooked all the way through, just the breading would fall off.
> GRRRRRRRRR
>

The real not so secret to fry is to have the dredge or batter and to be
fried item really cold and the oil really hot and don't add so much fry
as to cool the oil. Work in batches if you are frying a lot of whatever.
I never use a thermometer just watch the reaction as you go. Use
plenty of oil.

jay

In article >, U.S. Janet B.
> wrote:

> What do you do for deep frying fish? I'm just seasoning the meat and
> then dredging in a mixture of all purpose flour and corn meal. Do you
> have a special dredge or batter that you use on fish?

I deep fry rarely, but this is what I do with cod, because my wife
likes fish and chips, and the recipe I use isn't bad. I use self rising
flour, buttermilk, salt and pepper. Season the self rising flour to
taste. Then thoroughly coat the fish with it, coat the fish in
buttermilk and back into the seasoned self rising flour. For extra
coating, let the fish sit and get damp from the buttermilk soaking
through then coat it again in the flour.
I have no idea if regular flour would work as well, but I use self
rising. It seems to work well with buttermilk and gives a excellent
crust.

leo

"Leonard Blaisdell" wrote in message
...

In article >, U.S. Janet B.
> wrote:

> What do you do for deep frying fish? I'm just seasoning the meat and
> then dredging in a mixture of all purpose flour and corn meal. Do you
> have a special dredge or batter that you use on fish?

I deep fry rarely, but this is what I do with cod, because my wife
likes fish and chips, and the recipe I use isn't bad. I use self rising
flour, buttermilk, salt and pepper. Season the self rising flour to
taste. Then thoroughly coat the fish with it, coat the fish in
buttermilk and back into the seasoned self rising flour. For extra
coating, let the fish sit and get damp from the buttermilk soaking
through then coat it again in the flour.
I have no idea if regular flour would work as well, but I use self
rising. It seems to work well with buttermilk and gives a excellent
crust.

leo

===

I do use plain flour but I add baking powder.


O

[I am being impersonated. Please check my e-mail address]

On Sat, 13 Oct 2018 20:15:10 -0700, Leonard Blaisdell
> wrote:

>In article >, U.S. Janet B.
> wrote:
>
>> What do you do for deep frying fish? I'm just seasoning the meat and
>> then dredging in a mixture of all purpose flour and corn meal. Do you
>> have a special dredge or batter that you use on fish?
>
>I deep fry rarely, but this is what I do with cod, because my wife
>likes fish and chips, and the recipe I use isn't bad. I use self rising
>flour, buttermilk, salt and pepper. Season the self rising flour to
>taste. Then thoroughly coat the fish with it, coat the fish in
>buttermilk and back into the seasoned self rising flour. For extra
>coating, let the fish sit and get damp from the buttermilk soaking
>through then coat it again in the flour.
>I have no idea if regular flour would work as well, but I use self
>rising. It seems to work well with buttermilk and gives a excellent
>crust.
>
>leo
that sounds like an excellent approach

"U.S. Janet B." wrote:
> >
> >> What do you do for deep frying fish?

Janet B. you've said that I can't cook before but trust me, I do
know how - especially with certain things.

I've lived by tidal water almost all my life and I do know
seafood well. Most of my seafood is caught by me or friends that
like to fish. I can collect my own crabs, clams, oysters. I don't
fish anymore but friends always save some for me if I ask.

Except for frozen shrimp, most all of my seafood was caught that
morning or the day before...very fresh. Whenever I eat crabs, I
kill them myself...all the time.

For large fish steaks, like tuna, shark, swordfish - I treat them
just like beef steaks and cook to medium rare.

For smaller fish fillets, I have 2 ways to prepare -

- pat dry, flour, then tempura batter and deep-fry. Best fried
ever, imo.
That's what you want to eat with chips (french fries)

- or my favorite for smaller fillets,
* spread with some mayonaisse
just a clear coating, not gobbed on
just about 1/4 tsp is all, it melts on raw fish
* add some super minced onions on top of fillet
* finally squeeze juice from 1/2 lemon on top
- put under broiler just until fillet turns opaque
and the minced onions start to brown a bit.

This broiling method works so well with any species of fish.

On Sun, 14 Oct 2018 12:34:42 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>> >
>> >> What do you do for deep frying fish?
>
>Janet B. you've said that I can't cook before but trust me, I do
>know how - especially with certain things.
>
>I've lived by tidal water almost all my life and I do know
>seafood well. Most of my seafood is caught by me or friends that
>like to fish. I can collect my own crabs, clams, oysters. I don't
>fish anymore but friends always save some for me if I ask.
>
>Except for frozen shrimp, most all of my seafood was caught that
>morning or the day before...very fresh. Whenever I eat crabs, I
>kill them myself...all the time.
>
>For large fish steaks, like tuna, shark, swordfish - I treat them
>just like beef steaks and cook to medium rare.
>
>For smaller fish fillets, I have 2 ways to prepare -
>
>- pat dry, flour, then tempura batter and deep-fry. Best fried
>ever, imo.
> That's what you want to eat with chips (french fries)
>
>- or my favorite for smaller fillets,
> * spread with some mayonaisse
> just a clear coating, not gobbed on
> just about 1/4 tsp is all, it melts on raw fish
> * add some super minced onions on top of fillet
> * finally squeeze juice from 1/2 lemon on top
> - put under broiler just until fillet turns opaque
> and the minced onions start to brown a bit.
>
>This broiling method works so well with any species of fish.

thank you

On 10/13/2018 11:15 PM, Leonard Blaisdell wrote:
> In article >, U.S. Janet B.
> > wrote:
>
>> What do you do for deep frying fish? I'm just seasoning the meat and
>> then dredging in a mixture of all purpose flour and corn meal. Do you
>> have a special dredge or batter that you use on fish?
>
> I deep fry rarely, but this is what I do with cod, because my wife
> likes fish and chips, and the recipe I use isn't bad. I use self rising
> flour, buttermilk, salt and pepper. Season the self rising flour to
> taste. Then thoroughly coat the fish with it, coat the fish in
> buttermilk and back into the seasoned self rising flour. For extra
> coating, let the fish sit and get damp from the buttermilk soaking
> through then coat it again in the flour.
> I have no idea if regular flour would work as well, but I use self
> rising. It seems to work well with buttermilk and gives a excellent
> crust.
>
> leo
>
Not that I've deep fried in decades but yes, you can use plain flour.
Just add some baking soda to it. The use of buttermilk is also good.
If you don't have buttermilk, add a little vinegar to milk to "sour" it.
That's an old trick.

Jill

"U.S. Janet B." wrote in message
...


What do you do for deep frying fish? I'm just seasoning the meat and
then dredging in a mixture of all purpose flour and corn meal. Do you
have a special dredge or batter that you use on fish?
I do this deep frying thing maybe every 2, 3 years when I get a
craving for catfish. I saw some beautiful filets at Costco this week
and got a package. I'll have one more meal out of that package. So
I'm checking in with you guys to see if you have a dredge or batter
you prefer.
Thanks
Janet US

==

I use one like this:

http://allrecipes.co.uk/recipe/41483...sh-batter.aspx


O

[I am being impersonated. Please check my e-mail address]

"U.S. Janet B." wrote in message
...


What do you do for deep frying fish? I'm just seasoning the meat and
then dredging in a mixture of all purpose flour and corn meal. Do you
have a special dredge or batter that you use on fish?
I do this deep frying thing maybe every 2, 3 years when I get a
craving for catfish. I saw some beautiful filets at Costco this week
and got a package. I'll have one more meal out of that package. So
I'm checking in with you guys to see if you have a dredge or batter
you prefer.
Thanks
Janet US

===

Ooops were you just wanting a recipe for cooking catfish?? Sorry, I just
posted the regular batter I use for all fish.

O

[I am being impersonated. Please check my e-mail address]

US Janet, I use a batter just for fish and for onion rings. (Sometimes for fish, I just dredge in
a mix of cornmeal and flour, like you.)

My batter recipe is:

2 1/4 C flour
1 tsp. Baking powder
1/2 tsp. Salt
20-24 oz. room temp beer or enough to make the desired consistency

This makes enough batter for one large onion.

N.

On Sun, 14 Oct 2018 06:15:35 -0700 (PDT), Nancy2
> wrote:

>US Janet, I use a batter just for fish and for onion rings. (Sometimes for fish, I just dredge in
>a mix of cornmeal and flour, like you.)
>
>My batter recipe is:
>
>2 1/4 C flour
>1 tsp. Baking powder
>1/2 tsp. Salt
>20-24 oz. room temp beer or enough to make the desired consistency
>
>This makes enough batter for one large onion.
>
>N.

I like that. I'll keep that and try on the next batch. Thanks
Janet US

On Sunday, October 14, 2018 at 9:15:39 AM UTC-4, Nancy2 wrote:
> US Janet, I use a batter just for fish and for onion rings. (Sometimes for fish, I just dredge in
> a mix of cornmeal and flour, like you.)
>
> My batter recipe is:
>
> 2 1/4 C flour
> 1 tsp. Baking powder
> 1/2 tsp. Salt
> 20-24 oz. room temp beer or enough to make the desired consistency
>
> This makes enough batter for one large onion.
>
> N.

That must be one big onion.
OP...you know the old bay seasoning? They also make a blackened catfish seasoning. I have used it but not enough to offer a good recipe. Just pointing it out.

On Sun, 14 Oct 2018 07:54:57 -0700 (PDT), Thomas >
wrote:

>On Sunday, October 14, 2018 at 9:15:39 AM UTC-4, Nancy2 wrote:
>> US Janet, I use a batter just for fish and for onion rings. (Sometimes for fish, I just dredge in
>> a mix of cornmeal and flour, like you.)
>>
>> My batter recipe is:
>>
>> 2 1/4 C flour
>> 1 tsp. Baking powder
>> 1/2 tsp. Salt
>> 20-24 oz. room temp beer or enough to make the desired consistency
>>
>> This makes enough batter for one large onion.
>>
>> N.
>
>That must be one big onion.
>OP...you know the old bay seasoning? They also make a blackened catfish seasoning. I have used it but not enough to offer a good recipe. Just pointing it out.

I considered (yesterday) making up a batch of Old Bay from copy cat
recipes but that seemed like too much of a fuss. I need a small can,
I'll get some next time I shop

Thomas, I usually do choose big onions for rings. The frying is messy, and I don't do it much
anymore, but when I do, I like to use large rings.

For best results, separate into rings and then chill thoroughly in ice water. Dry the rings, dust
with flour, and dredge in batter. I have always fried them immediately. When using a dry mix
(flour, egg, then 1/2 and 1/2 flour and cornmeal), then put on a rack to get kind of dry before
frying.

N.