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Topic Review (Newest First)
04-23-2018 07:56 AM
Dick Hanks 90% of the time I use a propane burner (like pictured above) with cast iron skillet. Usually place the the burner stand on the lawn so that I won't get oil splattering stains on my concrete or wood decks. For the times that I want the burner on a deck or concrete, I have a large cardboard box that I have opened up all of the seams on, so that it will lay flat. By placing the burner on the center of this, any oil splatter will land on the cardboard. Saves your decking or concrete from staining.

We use either Panko or Saltine crackers that have been crushed and run through the blender. Both are seasoned with my homemade Cajun seasoning.

If you have a lot of fish to fry, keep your temp between 350 and 360, plus salt your fish after they are done. Higher temps, and salt it in the seasoning with break the oil down faster. Peanut oil can take more heat for longer periods, but really isn't worth the extra $$$$ on family sized fish frying if you aren't going to reuse the oil. If you do save oil for reuse, put it in your freezer if you aren't going to reuse it soon. Tiny particles of fish remaining in the oil will spoil unless frozen.
04-21-2018 06:31 PM
flex Used the cast iron today!

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04-19-2018 10:53 PM
Haute Pursuit
Quote:
Originally Posted by flex View Post
Cast iron! Go buy a big Dutch oven, season it right, and use it for everything and pass down for generations!

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That Holliers seasoning is good stuff. Their andouille is great too.
04-19-2018 08:12 PM
kweber
Quote:
Originally Posted by country View Post
I was given an old cast iron Dutch oven that hasn't been used in at least 20 year's. What would be the best way to clean it before using it?
fill w/ water and boil....
may need to scrub w/a stiff brush and re-boil and re-season...
lotta vids out there about old cast-iron cook-ware
04-14-2018 08:46 AM
flex Cast iron! Go buy a big Dutch oven, season it right, and use it for everything and pass down for generations!

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04-14-2018 08:06 AM
bzrk180 Cast Iron ALL THE WAY!! I love Louisiana fish fry myself.
04-14-2018 08:02 AM
ShoalTower
Cast iron

HEB used to make their own fry in mango habanero but for some reason stopped selling it over here in league city. It was some good stuff


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04-14-2018 06:45 AM
Postman Fry mix, 1 handful flour, 1 handful cornmeal, 1 handful panko breading. Black pepper, salt, garlic powder and cayenne pepper. Double, triple, or more times depending on how much fish you're gonna fry. Put your seasoning in the fry mix not on the fish. Good luck............call when it's ready.
04-13-2018 05:04 AM
country I was given an old cast iron Dutch oven that hasn't been used in at least 20 year's. What would be the best way to clean it before using it?
01-02-2017 10:12 AM
larr
Quote:
Originally Posted by Shaky View Post
Agree with all of the above, but will add any of the Louisiana brand fish fry products are excellent if you don't have your own secret recipe.

Will also add, please don't buy tilapia, nasty stuff from overseas, buy fresh catfish nuggets from HEB or any other fresh fillets from a reputable fish house over those nasty carp things.
Try Lamb's at HEB. My own, (ok, got it from a guide). Ritz Crackers, Saltine Cracker (crunched up), Old Bay, and rice flour.
Awesome coating.

Cast Iron is the one!
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