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!Watch More Cooking Videos
Heat oil (enough to cover the fish) in a frying pan until oil is smoking hot.
Chill fish filets in ice water.
Pour Louisiana Fish Fry Breading Mix into a container, leaving enough room to cover the fish.
Remove a filet from the ice water and let it drip dry a bit.
Dredge the filet in the fry mix, making sure fish is completely covered.
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.
Place the breaded fish in the oil with a pair of tongs – the oil should respond with a lot of activity and bubbles.
Lower the heat to medium-high.
Turn the filet over in about 5 minutes (for a ¼- to ½-inch-thick filet).
After another 5 minutes, check that filet for a golden color.
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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