|Louisiana Fish Fry Products, Ltd. 5267 Plank Road. Baton |
Rouge, LA 70805. 800 356 2905. www.LouisianaFishFry.com.
They have New Orleans style Fish Fry, a Shrimp Fry, and crawdad
prep. among other things.
Ingredients in the fish fry mix: (Corn flour....not meal....it's
smooth and tasty), salt, lemon juice powder, spices and the little
Directions per the pkg: Dip fish in a bowl of cold water and
shake off excess.
Roll them in the mix.
Deep fry at 350F till golden brown.
I have an up take on this: Heat oil to 400F and don't put so
much fish into one cooking as to over power your grease nor it's
heat source; 350 minimum temp, very important to crisp sea
Fry till they float at which time they will have a nice crisp light
When sea food floats, it's done, not cooked to death like a lot of
folks down there like which is an abomination to me. Some of
the burned up shrimp they say is so great, you can't get the
hulls off it it's so burnt up, and for them to do that to the
goldmine of seafood they have down there; shame shame. I
used to vacation at Lafitte, LA. so I know first hand.
Put the fish on a good source of grease absorbent and serve as
soon as possible after coming out of the hot oil. I like Canola oil
as it leaves little residue and fish is crisp, flakey and delicious.
I have found the best answer it to keep the oil above 350, even if
you have to pull the fish out till the oil recovers and put it back
in, not recommended but better than cold grease. Low grease
temp makes for greasy, oily tasting fish and I like them dry, crisp
I use a candy thermometer immersed in the grease to monitor
the temp. Temp IS important.
Shrimp you do the same way except they have a Shrimp Fry. I
prefer Gulf (of Mexico) Wild Caught fresh shrimp (not pre boiled)
in the super market, even if I have to wait for the season. The
browns are the best to me.
The head is already off, size 31-40 or fewer are nice for frying.
Peel the scales off up to the last joint where the tail connects.
The shrimp do best if "butterflied" which just means slitting the
shrimp almost all the way through top to bottom, front to the
rear section holding the tail. Then, when battering, use two
fingers with the ends turned back and push the shrimp into the
batter on both sides, making "butterfly" wings out of it. If you
don't cut all the way through both halves will be tied together in
the center which is what you want.
You eat them with your fingers, holding by the tail and dipping
into the sauce (mentioned later) When you get to the end, pick
the meat out of the last joint...it's great. Again they float when
done and overcooking just makes them tough.
A side of Fast Food style frozen french fries, (they have a special
process to make them special like you get at the FF shops),
some onion and cocktail sauce (essentially ketchup with some
horse radish} to give it a little hammer. Beverage of choice,
whatever that is, and life is good. Iced tea is great if you aren't
into brewed spirits.