Tag: Fish Fry Batter

Southern Fish Fry

Fish Fry

My Fish Fry Recipe!

I know it seems like I recently posted about a fish fry recipe but the point was to illustrate that you can either purchase a simple fish fry from a box, or you can wait for my perfected Southern Fish Fry recipe.  You see, it’s taken me almost 3 years to break down the truth and the simplicity of the succulent Cat Fish Fry recipes, cooked in the south.  Places like Schooner’s, Bay Town or Chicken Express have the best southern fish fry batter that leaves the filet’s crispy yet moist, and very sweet and buttery.  They’re fantastic.  Apparently, however, all of the restaurants in the south have known the secret for years but they’re just not so hip on sharing it.  To make matters worse, even the Chinese Buffets, in the south, know the secrets to frying great Cat Fish.  I’ve heard everything from a pre-fry brine or overnight buttermilk soak (which actually pulls out the fishy taste) to Italian dressing and mustard marinades.  It’s insane.  The problem was, though those marinades provide a pretty decent taste for the fish, it still wasn’t what I was looking for, and I tried them all.

Cat Fish Poor Boy

The Fish Fry Secret

Truthfully I about killed over when I figured out how easy this recipe really is.  Nothing to it, AT ALL!  The crazy thing is, I actually tried a version like this before but for some reason it didn’t turn out right.  So I dismissed this recipe and moved on, wasting another year picking apart other ideas.  Hilarious right?  Well, not to me.  Normally I can pick apart almost any recipe in seconds and tell you exactly what’s in it.  Anyone that has been following my recipes can attest to that by now.  I don’t read cook books unless I absolutely have to.  But some secrets aren’t in print, and some printed recipes just list “secret” in the title just to get you to read their content, and usually they aren’t any where near the vicinity of the correct ingredients for that particular recipe.  Anyway, short and sweet, I’ve GOT IT!  I’m very pleased and proud to announce that I do.  However, I’m embarrassed that it took me this long for this simple recipe.  But who’s really going to deny the craving for catfish Po’Boy that looks like this…?

Southern Fish Fry Ingredients:

1 Fish Filet (medium 10 to 12 oz)
1 cup Yellow Corn Meal
1/4 cup Yellow Corn Flour or Masa
1/2 tsp Paprika
1 1/2 tsp Salt
1 tbsp Black Pepper

EGG WASH
2 eggs
2 tbsp milk

Cut your filet into desired portions, then egg wash the fish and batter in the Corn Meal.  Let it rest for 5 minutes, then fry the filet portions at 375 degrees until golden brown.  Serve and enjoy this traditional Southern Fish Fry recipe today.

Frying Fish from a Box!

Fish FryFrying Fish…with McCormick

Frying Fish as it turns out is not so easy; the process and steps yes but the end result with the flavor you want and expect, not so much.  I have yet to discover and unlock the secrets behind the batter of a fine fish frying recipe.  I know several that I think that most people would settle for and quite honestly, probably use in their homes every time they fry fish.  But I’ve got a particular taste in mind that I’m searching for and I’m pretty sure it goes beyond Butter Milk and seasoning in a box.  Not that there’s anything wrong with that, in fact I’m about to demonstrate a quick fix frying fish with a premade box recipe right now.  Just understand that this isn’t my normal practice and that I am currently in the works of a recipe that doesn’t have a name brand posted on the box of the recipe.  In the meantime here’s proof positive that the box recipe works and works well.  I recommend McCormick’s Cajun Fish Fry only because I think it delivers more of the flavor people want from their fish.  But keep your eyes peeled because I’m on the verge of success with the Frying Fish recipe I’ve got in the works, and it’s going to be fantastic.

55893Frying Fish Box Directions:

All you need: 1/2 cup fry mix, 1 lb. Fish fillets, water or milk & vegetable oil. 1. poor fry mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess. 2. Coat fish, several pieces at a time, evenly with fry mix. Let stand 5 minutes. Discard any remaining fry mix. Fry as directed below. Do not use if inner pouch has been opened.