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Who Does This?

PostPosted: Jan Tue 23, 2018 9:22 pm
by Buffleheadbill
I just found out about this on an Arkansas duck hunt last year. The guy was from Mississippi and we brought some cats and walleye and he had brought some triple tail, all very tasty. Anyway first instead of milk or eggs he first coated the fish with plain yellow mustard before coating them with Louisiana chicken fry. I love yellow mustard but you could barely taste with when it was done. Better then just milk and less messy then eggs seemed to stick very well too. After a couple batches of fish he started with regular old potatoes sliced in fry shapes. The best part about the meal was he fried just regular plain no breading onions with the potatoes. Unreal how good they are every time I fry fish I'm sure to have fresh potatoes and onions now.

Re: Who Does This?

PostPosted: Jan Tue 23, 2018 10:22 pm
by cletedius
Never tried it on fish, but frequently use yellow mustard to hold a coat of dry-rub on ribs, pork shoulder before going in the smoker. When finished it leaves a nice outer bark, & theres no taste of mustard.

Re: Who Does This?

PostPosted: Jan Tue 23, 2018 10:34 pm
by vman01
Oh yah! I use mustard on the fish as well and mustard/maple syrup to hold the dry rub on the ribs. I finish on the grill after the smoker

Re: Who Does This?

PostPosted: Jan Wed 24, 2018 12:14 am
by SmalliesNEyes
Yep, they nailed it. I do the same with all my brisket, ribs, pork shoulder, etc. when smoking them. They get a rubdown of yellow mustard, and then my dry rub, which helps it stick. You'll never taste the mustard or even know I used it. Makes sense you could do it with the fish too.

Re: Who Does This?

PostPosted: Jan Wed 24, 2018 7:21 am
by Buffleheadbill
Anyone ever try the onions. That was the best part!

Re: Who Does This?

PostPosted: Jan Wed 24, 2018 8:55 am
by SmalliesNEyes
Buffleheadbill wrote:Anyone ever try the onions. That was the best part!


Throw onions into a pan with seasoning, butter, and potatoes that are cubed up, I'm assuming? Do it all the time. Fried potatoes and onions are outstanding, although these are more sauteed.

Or are you talking like... high heat deep fried kinda onions? So they're basically crispy?

I like making my own home made fries, too. Slice them thin, throw em in the deep fryer. Blanching them first makes them super crispy.

Re: Who Does This?

PostPosted: Jan Wed 24, 2018 12:30 pm
by Buffleheadbill
Just plain deep fried onions. With a little salt no breading or nothing. I have friends that don't ever eat onions eat the shit out of them they are that good. Next time you deep fry fish just quarter an onion and drop it in the frier. Best onions ever.

Re: Who Does This?

PostPosted: Jan Wed 24, 2018 1:12 pm
by SmalliesNEyes
Buffleheadbill wrote:Just plain deep fried onions. With a little salt no breading or nothing. I have friends that don't ever eat onions eat the shit out of them they are that good. Next time you deep fry fish just quarter an onion and drop it in the frier. Best onions ever.


Yeah, it's basically like getting crispy fried shoestring onions on a burger or something. I've had them without breading like that. They're definitely good.

I love onions, so long as they're cooked. For whatever reason, I'm not a big fan of them raw. Except on a Chicago-style hot dog. Then I can do it. But they're usually diced up very small at that point, too.