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Post by OLKoot on May 31, 2011 12:01:35 GMT 12.75
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Post by Two Tales on Jun 1, 2011 4:17:08 GMT 12.75
Only thing I did this weekend for cooking is a venison shoulder ham...put it in a mapel sugar brine about 3-4 weeks ago and then smoked it using plain ol' hickory chips yesterday..it's already half gone...looking for a sale on pork loins right now for some more canadian bacon...grand kids and the boy have just about eat up the last batch I did...course can't blame it all on them I haven't been lax in the eat of it either...
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Post by OLKoot on Jun 1, 2011 6:19:07 GMT 12.75
I guess you need to look for a retail/wholesale operation out east.....We have a place here in the western end called Litchfield Locker where I buy assorted items in individual amounts (chicken,pork,and beef), along with kryopacks of pork,briskets,and whatever other large amounts I choose......I do get better prices....
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Post by Toby Benoit on Jun 1, 2011 10:18:37 GMT 12.75
We started off with a fish fry; catfish, grits, hush puppies, pork n beans, and gallons of iced tea.
We followed it up with weiners on the grill... We was too damn full of fish for much else, lol.
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Post by OLKoot on Jun 1, 2011 12:19:25 GMT 12.75
I got some catfish in the freezer , but I'm looking for a good fried catfish recipe....Got one Toby...I love catfish battered and fried in garlic infused olive oil.... Ralph, the DEP is stocking catfish in certain areas of the state....They say they're starting out at about 1-2 lbs EA........... ;D ;D
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Post by Toby Benoit on Jun 2, 2011 14:30:21 GMT 12.75
I don't batter fry my catfish Koot cause the flesh gets mushy sometimes. I prefer to filet them and waller 'em around in cornmeal. I lightly salt the fish and waller 'em in cornmeal and plop 'em in the fryer. Once the meat firms up and they're golden brown, set 'em out of the grease onto some paper towels to drain and then serve 'em up with the sides. I love fried catfish! I rarely batter fry any fish really, because the batter soaks up so much grease you wind up tasting the batter and not so much of the flavor of the fish itself.
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Post by OLKoot on Jun 2, 2011 15:01:04 GMT 12.75
Good stuff, thanks Toby....I have a box of cornmeal staring me in the face every morning....My wife use's and I don't ask..She's a good cook for sure..........
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Post by Snake Eyes on Jun 3, 2011 1:27:24 GMT 12.75
I don't batter fry my catfish Koot cause the flesh gets mushy sometimes. I prefer to fillet them and waller 'em around in cornmeal. I lightly salt the fish and waller 'em in cornmeal and plop 'em in the fryer. Once the meat firms up and they're golden brown, set 'em out of the grease onto some paper towels to drain and then serve 'em up with the sides. I love fried catfish! I rarely batter fry any fish really, because the batter soaks up so much grease you wind up tasting the batter and not so much of the flavor of the fish itself. Toby, Just a thing I learned from a long time fish cooker at the local FOE that also does fish fries at the VFW. Very light batter, and high heat on the deep fry oil.His key to it is never over cook the fish.Oil temp at like 400. Never,ever put frozen fish in a deep fryer at 400 degrees. You can batter the catfish,but lightly.The few times I have deep fried with this thinking, 3/ 3 1/2 minutes is good at 400, with the fish at room temp and not over crowding the deep fry baskets. This works well for perch or catfish,although perch are quite more delicate than whiskers.IMO John
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Post by Two Tales on Jun 3, 2011 3:25:22 GMT 12.75
First thing you need is an automatic temp controlled deep fat frier..ok so maybe ya don't need one of them things if ya got a 10 or 12 inch dutch oven and a good thermometer...instant read are the best for this...some oil and a heat sours that can be regulated...I disagree with the 400*F temps...this will either over cook the batter or under cook the fish..350 to 375 is probably the best temps...depending on your tastes will make your choice of oil easier...I like to deep fry fish in good ol'fashioned lard...I don't know it just makes 'em taste better IMO..there are a ton of fish batter mixes out there so use what works best for you..experiment a bit I s'pose..Snake's right about not crowding the pan/frier..smaller batches using half portion sized fish pieces works well..main thing to keep the fish from soaking up the oil is to maintain the heat...use wooden tools or that funny looking wire strainer thingy to turn and remove the fish when done...wait for the heat to come back up then add more...never drain on a paper towel...use a rack...all the food does on a paper towel is sit in the grease...for seasoning I like to use a Cajun style that I make myself..has fine ground kosher or sea salt, black pepper, red pepper, a touch of brown sugar and some other spices in it...really rocks with homemade tartar sauce or spicy mayo...
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Post by Two Tales on Jun 3, 2011 3:32:54 GMT 12.75
Selecting oils for deep frying, heres a handy chart that gives the apporximate smoke points of some oils:
320 F: Corn Oil, Unrefined : High-Oleic Sunflower Oil, Unrefined : Olive Oil, Unrefined : Peanut Oil, Unrefined : Safflower Oil, Semi-Refined : Soy Oil, Unrefined : Walnut Oil, Unrefined 325 F: Shortening, Emulsified Vegetable† 330 F: Hemp Seed Oil¥¥ 350 F: Butter (Good Eats) : Canola Oil, Semi-Refined : Coconut Oil† : Sesame Oil, Unrefined : Soy Oil, Semi-Refined 356-370 F: Vegetable Shortening 361-401 F: Lard 375 F: Olive Oil (Good Eats) 389 F: Macadamia Nut Oil†† 400's 400 F: Canola Oil, Refined : Walnut Oil, Semi-Refined 406 F: Olive Oil, Extra Virgin* 410 F: Corn Oil (Good Eats) : Sesame Oil** 420 F: Cottonseed Oil† : Grapeseed Oil¥ : Olive Oil, Virgin** 430 F: Almond Oil*** : Hazelnut Oil*** 435 F: Canola Oil (Good Eats) 438 F: Olive Oil* : Rapeseed Oil*** 440 F: Peanut Oil† : Sunflower Oil† 450 F: Corn Oil, Refined : High-Oleic Sunflower Oil, Refined : Peanut Oil, Refined (Good Eats) : Safflower Oil, Ref. (Good Eats) : Sesame Oil, Semi-Refined : Soy Oil, Refined : Sunflower Oil, Semi-Refined 460 F: Olive Pomace Oil** 468 F: Olive Oil, Extra Light*
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Post by Paws on Jun 3, 2011 3:36:43 GMT 12.75
Fellas we don't batter dip cat fish; no no. We roll 'em in seasoned corn meal with a little corn starch mixed in to add some crunch. Season the meal and the fish both with everything but salt and do the salt out of the fryer while still hot. I like Crisco, lard and peanut oil for frying. Temperature is a function of how thick the filets are about 3/4 inch thick is great for 375. Little thicker, little cooler, like that. You go to 400 you are getting awful close to flash point and a splash will give a third degree burn right now so be damned careful. Hey, save me some!
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