Quote:
Originally Posted by zoeconner
1/8" of [hot] Olive oil,,egg ,,,no milk or not much,,I just use flower seasoned will,,,let drain on paper towel ,,mmmmmm
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Quote:
Originally Posted by zoeconner
1/8" of [hot] Olive oil,,egg ,,,no milk or not much,,I just use flower seasoned will,,,let drain on paper towel ,,mmmmmm
I keep it simple, I use a store bought flower called FRY CRISP. I use a full body beer I preferr OLD MILWUAKEE because it's cheap.
I mix the flour and beer together with an electric mixer. beer at room temp mixes the best. And I like the batter water thin running off the fish. I don't like thick batter that is oil soaked. I like to get my oil to 350-375 and start with 1 piece to test. Then I only put in 3-4 pcs at a time ALWAYS keep an eye on the oil temp do not let it get below 325. Fry untill you get the golden brown color. I use clear canola oil. It's expensive but I like it better than anything i have used. place them on a plate with a paper towle on it. You can use a turkey fryer a pan cast iron pot works good.
I have a cajun fryer made by rv works in louisiana Made in the USA. I am not a dealer but it works the best. I use the same oil for 2 summers of cooking. Because of the way the cooker is made. Thats why I go by cajun fryer here on CDC its an inside joke from crappie camp 2010 My fryer and evil twin Mickey saved the day. but thats a hole nother story. Any questions just ask. I have been doing it for years. We fry at are fire station twice a year as a fund raiser.
I use fry magic put it in ziploc bag take fish out of water put in bag shake and cook. Its easy and taste great!!! Maybe a silver bullet or two to go along with it
First, make sure fish is thawed out well and at room temperature....this is because cold fish will cool down the oil too fast.....I cut the fillets up into small pieces about 2" square...roll in mustard and shake them up in a plastic grocery bag filled with Zatterains fish fry mix and red or black pepper as desired to spice it up.....one thing I have noticed...propane burners are better than natural gas because they are hotter and tend to keep your oil from cooling off too fast....
If you are still having trouble with the dry batter sticking, try this: Dip the moist fillets in flour, dust off, then into an egg/milk wash, then into cornflake crumbs or cornflake crumb/panko bread crumb mix seasoned with whatever you like. Fry at 350.
Get your oil very hot..and fry a few pieces at a time so it drop the oil temp very fast
Too oily could also come from not draining them properly. I prefer to place them on a drain rack and put the rack back into an oven set at warm until all the fish is done. Never, never, never place them on paper towels... greasy is guaranteed.
You call that simple? Holy crap. What do you call complex? If your fish is to oily its because your oil isn't hot enough or you didn't drain it properly. Simple huh