Video: How to Deep Fry a Turkey

Video: How to Fry Catfish with Clay Newcomb

After you’ve landed a nice flathead or channel catfish, the first step in a successful fish fry is chunking it up. You want the pieces to be about ½-inch thick strips, about the size of a chicken strip. It’s important to keep the size standard to ensure even frying. Heat up some peanut oil in a deep frying pan to 350°F while prepping your fish and breading. Keep the breading simple—yellow cornmeal with a little crawfish boil or salt and pepper is...

Video: How to Make Fried Oysters

The key to crispy and flavorful fried oysters is to season both your oysters and cornflour breading and ensure sure that your fry oil is very hot. I like to keep my oil between 390 and 400°F so they only take a few minutes to crisp up. Work in batches so you don’t crowd the pan and use a strainer to remove them from the hot oil. I like to eat my fried oysters on a Lousianna-style po’boy sandwich with ketchup, mustard, and pickles, but you can...

Video: How to Fry Fish

When frying any fish or seafood, fresh is always best. My rule of thumb is to eat as much of my fresh fish as possible before I store it and get it in the freezer. It's not that frozen fish is bad; not at all, your fish will just never taste as good as it does right out of the water. Of course, this is a debated topic these days with the rise of popularity in aging fish. I'll stand my ground here and say that when treated well, fresh fish is as...