The friend that I mentioned above that uses Mustard aslo uses both White Corn Meal and Yellow Corn Meal. He uses a 1/2 and 1/2 mixture. He says it gets the fish coated better than just using yellow corn meal alone. I think he said the white corn meal is smaller granules than the Yellow. I'd forgotten all about that until you mentioned the white corn meal.
We don't use a thermometer. My Father In Law has always used a wooden match to test when the Oil is hot enough to start frying. He tosses it in, and it will light immediately if the oil is hot enough. If he throws it in too early, it might take a minute or two before the match lights, but it always lights. He cooks smalls batches at a time, so there is no worry about the heat dropping too much. Between batches, he has a small screen utensil that he uses to remove the corn meal that is floating around. That stuff starts to burn after a while and will give the fish a burnt taste if you leave it long enough. He also fries the small pieces separate from the larger pieces since they both have different cooking times.
Yep, that is excatly what my husband does, and he uses peanut oil too. We use a seasoned fish fry by LouAna. But he always cooks a batch extra crisp, I gotta make sure my food is done.:lol:
If you can find it, Cotton Seed Oil. Hands down the best oil to use. Not easy to find though so I usually use Peanut Oil. I keep it simple. Keep them moist, dip them in Zatarain's seasoned fish fry and nothing else. Small batchs. Yummy, after all this talk, I am heading to Sams to pick up some catfish... (best I can do around here).
