JB's fried fish
| Lastmod: 2019-09-12
Growing up, my dad (JB) was, and still is an avid fisherman. He prepared fish for us often, and taught my brother and I how to fry ‘em. This recipe works for all kinds of fish: bass, bream, sacalait, trout, and catfish, just to name a few. I hope you enjoy it as much as our family has.
- Zatarain’s Fish Fri
- Tony Chachere’s seasoning
- Louisiana Hot Sauce
- Wax paper
- Paper towels
- Pour fish fry into a shaker bowl
- In another bowl: mix fish, mustard (just a few squirts), tony’s, and hot sauce
- In batches: move fish to shaker bowl, shake well to batter, then move to pan. Use wax paper to separate layers
- Refrigerate battered fish overnight. If pressed for time, refrigerate for at least 1 hour
- Heat a pot of grease. Grease should be between 340-350 °F when dropping fish, as it will drop to around 325 °F then rise as they cook. If you don’t have a thermometer: you know it’s hot enough when you can drop a fish (or french fry) and it immediately starts bubbling
- In batches: drop fish and let it fry until it floats to the top, then move to pan. Use paper towels to separate layers and soak up grease
- Cut up some onions into pieces about an inch in size, then spread them across your pan as a bed for your fried fish. Trust me, even if you don’t like onions, you’ll like this. There’s something right about a bite with raw onion and fried fish.