Which do you prefer for frying up catfish or sacalait. Also, If you have a homemade recipe, let's hear it!

I typically just use LA fish fry with a little Tonys dropped straight in peanut oil at 350-375. Taken em out after 4-5 minutes usually.

I prefer straight cornmeal with a little Tony's or something similar after they come out the grease.

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If you are dead set on store bought try house autry or mrs. Sylvia's. They are about the best I've found. I generally just use cornmeal with salt, pepper, and Cayenne.

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Zats lemon pepper is hard to beat.
You're welcome

I also like a light coat of mustard and Louisiana hot sauce on my fish before they go in the cornmeal

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I mix Zaturans oyster fry with about half the amount of flower with garlic powder. and all my fish i fry (except gar & chopique) i coat them in mustard and dry parsly and let them sit 30 minutes before frying in the fridge and batter them like that, the fish doesent taste like mustard.

I use the unseasoned Louisiana fish fry. I season my fish with Louisiana hot sauce, salt, pepper, light squeeze of lemon and a little mustard. I always fry at exactly 350 degrees. I do not like a strong lemon taste.

Slap ya momma fish fry is my favorite.

For store bought fry Targils is hard to beat.

I make my own. We tried using the store bought fish fry for a while and couldn't do it on count of all the salt.

2 cups corn meal
2 tbsp Tony's.
2 tbsp black pepper
1-1.5 tbsp salt (depending on how salty you want it).




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I make my own. We tried using the store bought fish fry for a while and couldn't do it on count of all the salt.

2 cups corn meal
2 tbsp Tony's.
2 tbsp black pepper
1-1.5 tbsp salt (depending on how salty you want it).




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I am surprised that more do not use corn flour mixed with corn meal.

I have always coated with a mustard, milk and egg mixture. Heat and salt to taste. Mix the corn flour with corn meal one to one at first, if you like what corn flour does, increase it next time.

I like my fish thin cut when frying. Only like a slab when baked or broiled. I find that corn flour will get dark faster when frying. But if you like thin cut, it should not mater all that much.

I mix half and half flour and corn meal with some tonys and garlic powder

I use a wash of Egg, Yellow Mustard, Lemon Juice and Sriracha sauce

We used yellow mustard a few times but I was too salty for our taste. Now we use spicy brown mustard.


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We used yellow mustard a few times but I was too salty for our taste. Now we use spicy brown mustard.


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I've never tried it with fish, but honey mustard on ducks instead of an egg wash is the bomb.com

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It depends on the fish to what i use. If its bass or crappie i use cornmeal with about 1/3 flour, catfish its just cornmeal. Sometimes I'll coat the fish in old bay then batter and fry.

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Half flour half corn meal, garlic, paprika, cayenne, black pepper mix. I salt the fish before breading. Then I finish it up with some original Pillsbury biscuits.

Yellow mustard and this^^

i mix zatarans with louisiana and add a lil slap ya momma or NUNU's (some type of cajun seasoning), my egg wash is mustard and eggs with a lil louisiana hot sauce and as soon as they start floatin i pull 'em and of course keeping oil at 350

Louisiana chicken fry and egg/milk wash makes fish and frog legs really good.


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Ive never had fried biscuits, or even heard of it.

Never been to a Chinese buffet Owen?
Put some sugar on them they are awesome.


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We Cook the biscuits after the fish is done. Let your grease cool to about 275-300 it only takes a minute or 2. Cheaper the can biscuits the better, then dip in honey or cover with powdered sugar.

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You will eat a whole can by yourself if you're not careful. I like em when they're still piping hot with honey on every bite

Yep, that's the only way to do it Will!

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Put a lil powdered sugar on em and you have a tasty treat