Thread: Frying fish?

I use canola oil or peanut oil I have tried lots of breading, but found that they over power the taste of the fish, what I'm saying is that all you can taste is the breading and no fish. So I use salt and pepper and Tenda-Bake yellow self rising corn meal mix for all my fish frying. Have fried 100's of pounds of fish with no complaints.

Originally Posted by STUMP HUNTER

For my fish frying I bead the fillets in Louisiana seasoned Fish Fry ( Academy carries this and this is the breading we use at all or events when cooking fish ) I use peanut oil (make sure everyone that will be eating the fish doesn't have allergies to peanuts ) Heat the oil to 340. To keep the oil at this temp don't over load the cooker, it will cool down the oil which will slow the cooking time. Fish takes about 4 minutes to cook at this temp, when the fish comes to the top and floats they are ready to remove from the cooker. I like to place them in a bowl lined with paper towels, any oil will drip off.

cant go wrong with that louisiana fish fry been using it 35 years

I went to double check what I said about the Fry Grand Pappy and I was mistaken. I have used the Fry Daddy for years and wanted to get a larger size. I actually ended up with a Presto Kitchen Skillet which is about the size of the Grand Pappy but has a Thermostat so you can set the temp you want. Presto makes both models so I have been pleased with the Skillet.

Lots of good info from others...but I like to keep it simple. Stomach can't take the spicy stuff like it used to. We use 1/2 inch peanut oil in a cast iron pan. One egg and two table spoons water mixed for egg wash. Dip fish in egg/water wash then dredge in yellow corn meal. Salt and pepper added to corn meal for taste. Fry till golden. Don't over cook. Thin crappy fillets cook quickly. Worst thing you can have is over cooked fish!

Reading all of this is making me hungry for yum yums.

I forgot to add that I use the Fry Pappy also. No thermometer. Supposed to heat oil to 350. Can find them online, but hard to find in stores. What I esp. like is , it uses one 48oz bottle of oil.

The thermometer is the most important tool in the bag when frying fish. Like gcromer said, try to hold the oil at 350. I use House of Autry's myself, all I add is some black pepper, sometimes a little lemon pepper.

I usually am frying for a crowd when I fry so I will use House of Autry medium hot and some with a House of Autry regular. It seems that some like it spicey and some dont! I can eat crappie most any way long as its done! Temp is the key to cook fast enough and notgreasy and not too fast so that the grease burns. I have a electric fryer with the element in the bottom I use when only frying a few pounds and break out the gas on larger fries if feeding 30-40 people.

Another trick I learned from an old fella on broadwater one night. Slice up a onion in 1/4 inch slices and fry with your french fries, slap your momma good!!