How To Use Louisiana Fish Fry

INTRO:

Even if you just wished you lived in a fisherman's paradise, Louisiana Fish Fry is your preparation go-to for speckled trout, redfish, catfish – or any fish you like. In short order, you can turn a cooler (or a freezer) full of fish into a tasty meal of hot and crispy, perfectly seasoned fish that's ready to share. All you need is the fish, a pan of hot oil and some Louisiana Fish Fry. Here are some basic frying tips to help you get frying, or check our recipe section for a variety of ideas!

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Step by step

Step 1

Heat oil (enough to cover the fish) in a frying pan until oil is smoking hot.

Step 2

Chill fish filets in ice water.

Step 3

Pour Louisiana Fish Fry Breading Mix into a container, leaving enough room to cover the fish.

Step 4

Remove a filet from the ice water and let it drip dry a bit.

Step 5

Dredge the filet in the fry mix, making sure fish is completely covered.

Step 6

Test the oil heat by sprinkling a tiny amount of the fry mix into the pan – if bubbles quickly surround the grains, the oil is ready.

Step 7

Place the breaded fish in the oil with a pair of tongs – the oil should respond with a lot of activity and bubbles.

Step 8

Lower the heat to medium-high.

Step 9

Turn the filet over in about 5 minutes (for a ¼- to ½-inch-thick filet).

Step 10

After another 5 minutes, check that filet for a golden color.

Step 11

Remove the filet from the hot oil with tongs, letting the oil drain a little, then place on a paper towel to absorb excess oil.

Reheat Fried Foods

To reheat your fried foods, let them come up to room temperature and then bake briefly in a 400-degree oven. Use a wire rack atop a baking sheet to keep too much steam from making things soggy.

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Fry in Batches

When frying big quantities, work in batches. Keep your oven heated to 200 degrees and place your finished food atop a wire rack over a baking sheet and keep warm in preheated oven while finishing the rest of the fry.

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Best Fish to Fry

The best fish for frying tends to be lean and neutrally flavored, like catfish. (Oysters and peeled shrimp work great, too, of course!) Heartier fish like tuna and snapper are best for grilling or pan-searing.

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