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Friday Night Fish Fry At the Royal

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Posted by Juggy D Beerman on October 31, 2013 at 22:43:16:

Yo to all, For the past eight years or so, we do a fish fry at the Royal on Friday nights. I have promised several people my recipe and here it goes.........

We cook boneless filets. The fish has ranged from bluegill (perch), crappie, bass and catfish. We use regular corn/vegetable oil for grease and heat the grease to 375F and drop in the filets. Each fryer is different so keep an eye on the temperature. If you put too many pieces in, the temperature will drop below 325. The ideal cooking temperature is 350. I figure at this cooking temperature, it takes about one minute per 1/4" thickness on fish. In other words, a piece of fish that is 1/2" thick will take at least two minutes to cook.

For the most part, I have always used Zatarain's Crispy Southern Fish Fry. These last few years I have stretched out the Zatarains with my own batter recipe. I use my batter recipe for chicken strips, pork chops and tenderloins. I use an egg bath before coating the meat and then right into the 375F grease it goes. You can also bake with this method at 325F. One thing I like to cook with the batter are potato wedges. I half bake the potatoes and let them cool enough where they can be handled. Once cooled somewhat, I quarter them and coat them with the dry batter. The batter adheres a lot better if the potatoes are warm.

Anyhooo..... For fish, my batter recipe is combined with an equal amount of Zatarains. My batter straight up is a little overpowering for fish. For fish, I do not use and egg bath, just roll the fish in the dry batter. Here is my dry batter recipe:

6 Cups Flour
3 Cups Corn Meal
3 TBL Cajun Seasoning
3 TBL Lemon Pepper
2 TBL Cajun Seasoning
1 TBL Garlic Powder
1 TBL Natures Seasoning
1 TBL Onion Powder
1 TBL Garlic Powder
1 TBL Seasoned Salt
1 TBL Black Pepper

So there you go folks. Happy fishing!


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