Thread: A question for all y'all master Chefs

Sounds like your oil is too cool, try 350-375. Also if using frozen fillets let them thaw slowly, do not place them in hot water to speed up the process.

Originally Posted by bigcrappiemax

Last night I cooked up some fresh, delicious crappie. I was deep frying them.

My two-part question is: Do any of you have trouble with your fillets falling about in the grease, and if you do, what do you do to avoid it?

When I'm cooking like this, I try to keep my grease no higher than 300 degrees and no lower than 250 degrees. Most of the time, I do not have any trouble, but some times the fillets crumble. I cannot notice that I am doing anything differently. Same oil, same cooker, same temps, same chef, and the only difference is the fish. I am starting to think that some fish are predisposed to falling apart!

You need to keep your grease at 350, when you put your fish in lower than that they will come apart

You are cooking too cold. Like is said above KEEP GREASE above at least 325.

I start dropping fesh at 350, think its an echo in here!!!!

I always start with my oil a little on the high side because it cools when you drop in those cold fillets. I you try the higher cooking temps you will find your fish will be much less greasy and crisp. It will not take very long to cook them either. The hot oil sears off the fish and will develop a thin crust. They are done when they start floating, if you want them a little browner just leave them in a minute longer.

Get your grease to 375 and drop them it should fall to 350 and hold. Do the taters and anything else the same.

What hotrod said

all of us