Prep ahead fish recipes for potluck?

Hello,
I am going to be attending an event where there is limited prep area. I would like to contribute fried rockfish, but do not want to do the whole dip and coat assembly at the venue.

Any suggestions for how to do this in a way that the fish can travel for abut 1/2 hour and then go directly to fryer?

Thanks!

That’s a tough one ... ziplock bowl taped shut so you can do the shake-N-bake fry .... chill it well, not sure if it will marinade it instead of coat it. 

Forget the batter and fry it anyway...it will turn out golden and tasty...season well and transport on ice in ziploc...just an idea...I know it would be tasty still...out of fryer put on rack with paper towels...fish can sit in batter for that amount of time otherwise, don't you think?  Just open the container and tong it into the fryer...

Cut your fillets into strips/chunks and put in Ziploc bag.

When get there and are ready to cook squeeze some regular yellow mustard into bag with fillets and move them around until coated.

Then add some Zatarains FishFry to bag and shake gently until they look good to go.

Fry. Eat. Enjoy.

 

 

Sincerely,

Jim

PM sent

Cut your fillets into strips/chunks and put in Ziploc bag.

When get there and are ready to cook squeeze some regular yellow mustard into bag with fillets and move them around until coated.

Then add some Zatarains FishFry to bag and shake gently until they look good to go.

Fry. Eat. Enjoy.

 

 

Sincerely,

Jim

Which one of the flavors do you use - Wonderful, Cajun, Garlic, Seasoned, Lemon Pepper or Southern?

I may have to do several styles!

This big jug costs like $5 at the Costco in New Orleans....we bring back several every time we go home....we fry a lot of fish...

 

 

Sincerely,

Jim