Frying Crappie My Dad's Way

My grandparents always used to fry up panfish (mostly gills & pumpkinseeds) with only a coating of flour, salt, and pepper. We always pan-fried them in butter in a cast-iron skillet and boy were they good.

Now I'm hungry, I'm thinking maybe I'll fry up the ones I'm fixin for dinner that way tonight!

if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once

Quote:

---

Originally Posted by speckfinder

if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once

---

I always just set frozen fish in a pan and let thaw slowly over a couple days in ther refridgerator. Since the fillets are frozen in water the pan keeps the water from leaking out of the package all over the place.:cool:

Little secret I learned was to salt the water before freezing, rinse good after thaw, no salty taste and firms the fillets for frying!

Quote:

---

Originally Posted by croppy1

Sounds like your temp might not be hot enough. I like mine pretty crispy. I use peanut oil in cast iron. Louisisana spicy fish fry mix, and oil. I don't think all the fancy stuff makes them any better. The magic temp seems to be 360. I would not go less. You will need a thermometer. I like 360+ a little better.

Don

---

what he said.

Way to dredge up a 9 year old post fellas. That man's father would be 109 years old today!

Quote:

---

Originally Posted by drb

Way to dredge up a 9 year old post fellas. That man's father would be 109 years old today!

---

:Rofl I didn't notice until you pointed it out. Happens every so often. :Rofl

Can never beat dad's recipe

Temp and over crowding pan maybe the problem also. I'm no expert but I have cooked fish for a long time. My dad and mom both cooked fish for us as kids. I have never matched what they did. I use the same method and mine turn out good but I have to say I miss their taste of fish. Could be a secret ingredient or I just I miss them. Memories of a good time won't satisfy my taste buds either.. Good luck on your cooking.

No better way than dad's way