Living in South La. I have tried just about every type of batter imaginable and I started doing this about 15-18 yr ago, I soak my fish in cold water, zip lock bag to a 102 qt ice chest I have fried as much as 100#, and plenty of Tony's seasoning. You can't hardly add too much. I let the fish soak anywhere from 2 hours to 2 days, the fish will only soak up so much seasoning. I've even froxe my fish with seasoned water and it still comes out the same when I thaw and fry it. I think the Tony's helps firm the fish a little, but the seasoning is in the fish, not so much in the batter.
I drain the fish that I'm about to put in the fryer in a colander or some type screen, leaving the rest to stay cold and wet. Then I batter with Zaterains seasoned fish fry, I get it from Sam's by the gallon jug and fry ay 375 degree for about 4 min
I have a commercial fryer, so I can set the temp on my oil, this makes for a crispy, thin batter and with the fish being cold, the middle doesn't dry out.
I've had a lot of people ask me for my recipe, but it's really simple.
I drain the fish that I'm about to put in the fryer in a colander or some type screen, leaving the rest to stay cold and wet. Then I batter with Zaterains seasoned fish fry, I get it from Sam's by the gallon jug and fry ay 375 degree for about 4 min
I have a commercial fryer, so I can set the temp on my oil, this makes for a crispy, thin batter and with the fish being cold, the middle doesn't dry out.
I've had a lot of people ask me for my recipe, but it's really simple.
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