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 add ons.
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 food. Fry till they float at which time they will have a nice crisp light golden color.
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 and light.
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.
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