The Texas BBQ Forum

When someone gives you a bag of frozen "dressed" Catfish and tells you that a friend gave it to him, it may raise a flag of suspicion. However, he assured me that his friend was an avid fisherman and knew what he was doing so I finally got around to defrosting the bag and taking a look. First thing I did was smell of the defrosted ziplock goodies and they smelled fresh and not fishy at all. Then I started separating the pieces and began finding evidence that I really needed to check these good before frying them. So I gave each piece a thorough digital exam and discovered some large rib bones and even a dorsal fin. This didn't discourage me, however, just made sure that every piece I intended to fry had been properly checked for bones and "any" meat that wasn't clean and pretty. Managed to pick out a decent mess for us for Lunch and they are soaking in that beer I couldn't stand but couldn't bring myself to throw away. Think I'll let it marinate in the brew for an hour or so and then dry dredge and fry.

What a way to start a day!

Can't wait for finished pics, 'cause we seldom do fish and I'm enjoying these vicariously.

Curious to hear how it turns out. I've never marinated fillets.


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Sooner, I have used all 6 of Tony's Chachere's Cookbook Recipes on pg 62 Revised Edition 26th printing The "ONLY" one that I didn't like and ended up just chunking in the trash was #6. Now I don't like a heavy batter on my fish so the beer soaking provides just the right amount of moisture to make the dry mix adhere during frying - - - heck, I don't even use catsup or cocktail sauce on my fried fish - - - "only Louisiana Red Sauce with yeller cap" - - - that was taught to me by the BEST EVER FISH FRYER (noun) I ever met - - - - Rest In Peace, Mr. Dan


Wiffy likes corn meal and I don't so my dry mix is light on the meal but liberal on the corn Flour (Fish Fry) and the White Flour is basically just for bulk and nothing else.

Something else that I do that's not the norm is to use a sauce pan with about 1" of Canola Oil to fry fish and shrimp. Even tho I can only do about 4 to 6 at a time, I really prefer doing it this way. Rarely will I ever get a burnt oil/batter taste or kitchen odor because of over heating when frying. In the pic below you can see the cookins that have fallen off and to the bottom BUT it is not burnt, just brown.

Everything fried up nicely and with some Field Peas/a la Hot Chow Chow and some white cheddar/Mac, Lunch was Guuuuuud

Very nice. I usually just mix half bag of yellow and half bag of red Louisiana Fish Fry. Drag the fish through and drop it in the grease. I don't care for heavy batter either.


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Looks gooooood, OUP!

thank ya Mam

Never heard of marinating fish in beer, I do a beer batter fish though, and use a deep frier my wife bought me years ago.
Looks real nice though oup.

Russ

thank ya, Pard

that looks mighty fine bro!

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thanks Rocket

I have that book as well -- good one. #5 is my favorite.

tasty
but i thought we convinced you to buy some FrogMats
so you could/would do your fish on the grill?
..and beer is ok..
but my grandmother would be thumpin' you on the head with her wooden spoon for not usin' buttermilk