Thread: Frying Crappie My Dad's Way

Many thanks for the answers. Really want to figure it out because I miss crappie done his way, i.e., good crappie. Think the thermometer is a good idea, have one for candy making, and will make sure the oil (Crisco is all he ever used) is and stays hot. We have a deep fryer but never used it for fish...maybe its time...think the CI skillet was tossed when it was badly burned. Now, if it will get a bit warmer, I'm to the lakes....retired so any day is a good fishing day. Think the temp today should be 52, so might find a neighbor who is willing to brave the elements too. And have read that the catch is getting better here in Tn.

I enjoyed your story and agree the oil temperature and pan may be the problem.

We bought a place a few years back on LOZ and the crappie fishing is excellent from the dock. Not a day goes by that I do not wish my dad was still alive to share the experience with. Seems I never really appreciated spending time with him until he was gone. I have passed down the love of fishing to my family and hope they will be thinking of me and the quality time we shared when I am gone.

It sounds to me like she's using too much oil. you only need 1/8-1/4 inch of oil to start with. When you add the fillets the level will rise. May need to add some more oil after a batch or two. I never use a thermometer, I just sprinkle some plain corn meal into the oil and see if it sizzles.

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

Most people thaw their fish to fast. Never use warm water to thaw fish. I actually put mine in ice water. As soon as the fish is thawed cook it and make sure your oil is at the proper temp 325 to 350.

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.