Remove the fish with a spider strainer or a large slotted metal spoon and place it on a wire rack or a plate with paper towels to drain. Cook them until they have an internal temperature of 135☏, but I’ll tell you, I have never once stuck a thermometer into a piece of fish. If they ’re super thin, you likely don ’t need to turn them over, but if they are thicker, you might need to turn them (gently) with tongs to brown them evenly. ![]() Cook in the oil for 1 minute, until the fish is crispy and golden brown on both sides. If you prefer to use tongs, you can but be careful not to puncture the filets or remove any breading. I lay them in with my hand, but the oil will pop a little bit. Remove the fish and shake the excess back into the bag. Seal and give the fish a good shake to coat well with the corn flour mixture. Add one-third of the filets to the bag or Tupperware. ![]() Seal the bag or cover the container and give it a good shake to mix well.ģ. In a Ziplock bag or large Tupperware container with a lid (a Ziplock is what we ’d have at the camp it ’s one less thing to wash), combine the corn flour, popcorn salt, onion powder, white pepper, granulated garlic, cayenne, and celery salt. Heat the oil to 350☏ over medium-high heat.Ģ. If using a cast iron skillet or Dutch oven, fill with peanut oil to a depth of 1 and 1⁄2 inches. If using a deep fryer, fill with oil to the fill line. Special Kitchen Equipment Required: Deep fryer (or a large, deep cast iron skillet or Dutch oven)Ģ pounds fish filets, such as catfish (about 1⁄2 inch thick or thinner), skin removedģ cups corn flour (it ’s finer than corn meal and adheres better)ģ tablespoons popcorn salt 2 tablespoons onion powderġ tablespoon granulated garlic 2 teaspoons cayenne pepperġ. Traditional Fish Fry Recipe COURTESY OF ISAAC TOUPS, CHEF/OWNER OF TOUPS MEATERY & AUTHOR OF CHASING THE GATOR: ISAAC TOUPS AND THE NEW CAJUN COOKING
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