Favorite fish fry

[MOPanfisher]

Louisiana, Andy red, make it up as I go I like them all.  I will lay them.out on a cookie sheet and grill them given a chance as well.

[rps]

Season the fish (not the coating) as you prefer. Dredge in flour and shake off excess. Dredge in egg wash (beaten egg plus a little water).  Shake off excess. Dredge in panko. Pan fry in 1/2 inch of neutral oil at the same temp as you pan fry chicken. Flip once when first side is golden brown. When done place fillet on paper towel salt and pepper, roll, salt and pepper, and serve immediately.

The link is to a recipe I posted in 2014. It has some pictures that show the process.

 

[Quillback]

4 hours ago, liphunter said:

I like food with a little life to it. This sounds good. Is it pretty common?  Or is it something you order?

Your local Wally should have it.

[Mitch f]

Before the Covid-19 I would Go to a local Catholic Church on Friday. No cleaning or food prep. Usually very good

[Gavin]

I do like RPS, season the fillets, then bread. Depends on the thickness of the fish. Most that I keep in MO get Andy’s or similar. Will beer batter thicker cuts of flaky white fish (halibut, grouper, or similar).

[Basfis]

Anyone tried mustard on the fish before breading? Heard of it, curious if there is a first hand report. 
if not, I’ll report when I try it. 

[Gavin]

Mustard looses flavor when heated. Use yellow mustard on Pork butts to smoke. Can’t tell any difference vs oil. Use what is cheaper. Mustard is usually cheaper than the EVO I use.

[moodyfour]

Honestly my favorite is just plain ole cornmeal. Dry the fillets out and shake them in cornmeal. Add some salt when they are done and that’s it. I occasionally throw in some spiced meal but the majority is just plain. 

[Walleyedmike]

2 hours ago, Basfis said:

Anyone tried mustard on the fish before breading? Heard of it, curious if there is a first hand report. 
if not, I’ll report when I try it. 

My little lake community on Stockton has a yearly get together and fish fry. I was finally able to make it there last year. One of the gentlemen frying fish (crappie) used a mustard base. Essentially, the mustard takes the place of an egg wash. He then put the fillets in a better breader, and breaded them with a corn meal based coating. They were deep fried and were quite good! Go for it Basfis!

I usually use the Louisiana fish fry. Have also used Andy's. The Andy's was too spicy for my wife, but I liked it. Have also used shore lunch beer batter and liked it for a change up.

WM

[Basfis]

Well, I tried it. I did a sample of mustard a sample of sour cream and the baseline egg wash. All 3 were good. Wife really liked the sour cream. I think a blend of sour cream and a Dijon mustard could be lethal, certainly against cardiologist recommendations or any dietician. suggestions.