Ain't a Party Without a Good Ol' Texas Fish Fry

by Ana Gomez Montalbano on 02/16/14

Texas is home to various bodies of water including the beaches along the Gulf of Mexico. It's no wonder many natives are avid fisher men and women. During lent, parishioners of the Catholic dioceses can't get enough of the annual fish fries.  One of the biggest fish fries held every year in October is the Cajun Catfish Festival in Conroe, Tx.  A great fish fry is just as good as a great fishing tournament.  Port Aransas is one of the best known places for good fishing.  Give a Texan any reason to throw a fish fry and it becomes a party. Some of the best fried fish can be found in

Houston: 

•   Ragin Cajun's,
•   Blue Water Seafood

Galveston: 

• Gaido's

Kemah:

• Any place

How to batter fish to fry:

1.  Fillet fish and let marinade in milk to kill the fishy smell. 1 hr or longer.

2.  Prepare the batter while fish marinades.  Mix corn meal, your favorite seasoning, pepper.

3.  Prepare your favorite oil for frying.  Best frying is in a fry-daddy but follow directions on heating. To measure heat level, sprinkle some corn meal mix into the oil. If it bubbles, the heated oil is ready for frying.  Lower heat a tad when ready to dip the fish fillet.  Do not over flow the pan or fry-daddy cooker with fillets to prevent over-cooking or even under-cooking.

4.  Set aside 1 can of carnation milk in a bowl.  This method helps the batter to stick better and adds fluffiness.

5.  Once you are satisfied with the marinade fish fillet,  dip a piece of fillet into the carnation milk then into the batter mix, then back into the carnation milk. Dip back into the batter for heavier batter if desired.

6.  Place dipped fillet fish into the heated oil.  Never walk away from heated oil. Monitor the frying since fish cooks fast.  Fry to a golden crisp and enjoy!