Thread: To Fry Fish In the House or Not?

I fry fish in my shop.

Inside for me. Wife won't eat fish so if I want some fish I take out a small package of fillets whenever she fries chicken and she fries them up after the chicken. No fishy smell this way, at least not that I've noticed.

we fried shrimp last night in a cast iron on the stove inside the house , did not really notice what they smelled like and they were gone so fast they really dint have to time to have any odor anyway ......just saying

Shrimp do disappear fast

Originally Posted by DockShootinJack

Shrimp do disappear fast

What shrimp?? You mean there was shrimp on that platter??
That's the way it goes at my house.

About 30 years ago, my wife wanted some blackened catfish. I also had some fesh crappie, so I prepped both. I got the skillet hot and it started smoking & spattering when I added the fish. I grabbed a window box fan, set it it the window next to the stove, and turned it on high. The fish came out fantastic, but the box fan had drawn all the smoke and spatter, then pasted it onto the window screen and onto the fan blades & frame. I had to pressure wash the screen and it took longer than I care to admit to clean the fan. Ever since then, I fry or blacken my fish outside.

Jim

Originally Posted by J White

I’m interested to hear details of that, containers what have you, storage temps etc. I’m pretty lame with my operations, I do like to let the fillets drip as dry as I can in the sink for 15-30 minutes, over an upside-down colander but then into a zip bag they go, either to the fridge or freezer.
I’m scared of them going bad, so I try to cook any in the fridge within 2-3 days. But interested to learn about your dry aging!


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The Rez was so stingy with the Crappie this trip I'm going to have to catch some here to show how I do it. I'm thinking I full container will be a better example than a dozen taco fillets.

I always fry outside unless extremely cold, then in my shop. Outdoor kitchen, never inside. Same with boiling crawfish, crabs, etc. Chicken fried steaks, shrimp, fish, etc. Fresh seafood is prime right now here, so putting a hurt on that. Picked up some fresh sea scallops a couple of days ago, less than $ 4.50/lb. They were about 1 1/2" in diameter - sweet and tender when coated in coconut with a satsuma sauce.