I Just Got A . . . . . . .
 

deep fryer. fried up some fresh fish in a batter i made from beer and flour.
what tasteless crap.
also, the batter fries into the fry cage so it sticks to the bottom.
anybody (fishingwithblue) know a good simple tasty recipe for a nice dry coating?
promised my kids fish sticks from their fish but i suck in the kitchen.


HELP!!!

and don't tell nobody
 

http://i175.photobucket.com/albums/w...ki3/002-24.jpg
For a stickey batter, add an egg.

that was exactly what i was going to recommend. boy that stuff is good.

I will have to look for that, I don't think I have ever seen that up this way??

I just use seasoned flour and egg wash, I add lemon or heat after if liked.

One thing CT Make sure the oil is HOT!! 375 or better (I start at 400) to start as the temp will o down as soon as you add your stuff! You will stay chrispy and not oily this way!

You want a flash fry if you want crispy fish. If the oil is cold, the fish will be oily and mushy. I use plain old fashion corn meal for all of my frying needs of fish. Another thing to note is before you drop the fish in your oil, take some of your batter and drop a little in your oil. If it instantly bubbles and cooks without burning the oil is hot enough. If it just slowly begins to bubble or just roll around the oil is to cold. You can also take a drop or 2 of water to check it. If it instantly vaporizes and the oil isn't burning your good to go.

I always tell people who question my cooking that I didn't get my mid section by not being able to cook.

"Uncle Bucks" from Bass Pro is good.

So Is "Frying Magic"

did you all ever find zataran's up there? MJ, CTT?

What is that the industrial size? I never seen that in this neck of the woods...I would like to know were to get some...

They probably don't allow it anywhere except where grits are found. Everybody carries it below the Mason-Dixon. Sam's Club had the large size.
If you are in a real bad pinch, mix self rising corn meal and self rising flour about equal parts. Test to see if the batch is about the consistancy you like, if not add more or less of one or the other. Season with seasalt, cayanne, black and/or lemon pepper.
Put in a gallon Ziploc bag and mix. Whatever you are frying, have it moist but not wet, put in bag, seal shake and let sit a few minutes before frying. Once you have fried everything, use the remainder to make hushpuppies.
Put an egg into the leftover,add about a half grated or chopped onion and add beer to get to the consistancy to be able to stick to the spoon but not be runny. Example: scoop spoon into mix, tilt sideways and lightly flick the spoon to drop the mix into the grease.
Shortly after they float they are done.

I kind of forgot about it till, now, I have had a few things going on here lately that got me side tracked. But I will look.