Thread: Question on how to get my deep fried crappie REALLY CRUNCHY!

double batter then. Dip in flour, then an egg wash and then into some Panko bread crumbs. Oil at 375 when you put em in cause it'll drop 15-20 degrees instantly. 350 cooking temp is perfect

Originally Posted by DonDon

double batter then. Dip in flour, then an egg wash and then into some Panko bread crumbs. Oil at 375 when you put em in cause it'll drop 15-20 degrees instantly. 350 cooking temp is perfect

Even double dip them in your favorite breading, the egg wash seals the deal. We do a home made tempura/panko for the walleyes, thats my Thanksgiving meal. Light, crunchy and likely to get a fork stuck in your hand for the last piece. Oh yeah, deep frying is what I think is the best way for the crunchy, crispy fish, it seals the whole fish at once. When it floats, it's done, you can go a little longer for browning to taste. HAPPY THANKSGIVING

Originally Posted by crappiedoc

Even double dip them in your favorite breading, the egg wash seals the deal. We do a home made tempura/panko for the walleyes, thats my Thanksgiving meal. Light, crunchy and likely to get a fork stuck in your hand for the last piece. Oh yeah, deep frying is what I think is the best way for the crunchy, crispy fish, it seals the whole fish at once. When it floats, it's done, you can go a little longer for browning to taste. HAPPY THANKSGIVING

I agree, deep frying is the way to go if you want it crunchy. I normally heat my oil to 400 before I put the fish in, works for me!
That is a great Thanksgiving dinner by the way!