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Here's a little tip for the fish fryers out there...some know it, some may not. When we do fish fries it's usually three things...fish, hush puppies, fries in the oil. Always, always...do the fries last...potatoes suck up the impurities and help clarify and clear the peanut oil, or whatever you choose to buy and use, after the fish and hush puppies have rolled. I always cut spuds for fries, never use frozen bag stuff, ever. The potatoes will suck a lot of the impurities outta the oil, and the oil will again and again give you a good golden brown color on your next frying venture, after you strain the goodies out of it. Eventually the oil will get dark, but you get another three to five fryings outta the same strained batch, if you fry the spuds last.
Tip of the day...you fish cookin' fools. And I'm ready for an invite to a damn good fish fry. And I prefer homemade coleslaw and cheese grits too. Lol
Tip of the day...you fish cookin' fools. And I'm ready for an invite to a damn good fish fry. And I prefer homemade coleslaw and cheese grits too. Lol