Printable View
Since we're on temp. I always have a problem with the first batch. I'll get the grease up to 350, put the fish in and the temp. go crazy. Sometimes up to 450. I turn the flame down and the fish goes out a little to dark. After that every batch turns out real good. Any thoughts on that???
Grease 375.
Try this little trick to find when the fish is ready done cooking and ready to come out. Take a knife with a blade about 8" long, poke it into the fish while cooking, lift it out of the grease and if it holds onto the knife blade and lifts clear of the grease, it's done. If it fall's off the knife blade when lifted it needs to cook more. This is a trick a old man taught me when I was a kid and we had fish Fry's on the creek bank. and I have used it for years and it hasn't failed me yet.
i start out about 360-370. drop the fish in and let em cook till they float. they come out crispy every time. one thing i do just before i bread em is soak em in warm water a minute or so, bread em then drop em in. the warm water will knock the chill off the fish so they wont cool the oil so much and helps em cook faster.
if you are not frying the crappie as crisp as you like,dip your filets in milk,then place them in a bag of corn meal,do not use fine ground meal or flour,cook for at least 5 minutes in not less than 350 degree oil,i cook with canola oil,but any good oil will work.the crappie will be done in about 3 minutes, but not crisp. question,which is funner???? catching,fishing or cooking,eating!:D :D :D
heat your oil, 365-375 works good, however this recipie works best on filets, shrimp, no skin on type sea food.
First you will need, fine corn meal, spices, spray butter, eggs, milk, regular corn meal or bread crumbs. bowl, zip lock bag.
thaw meat, pat dry, spray light ;) film of butter both sides, add spices, roll (or shake) in fine corn meal,
crack one egg into bowl, add milk equal to 1 1/2 egg. mix together.
Dip meat into batter,
dump some cornmeal or bread crumbs in zip lock bag.
drop battered meat into bread crumbs or regular corn meal.
Dip into hot grease.
This fry's up golden brown, however, the crisp crust protects the meat and when broken, releases the steam:eek: , so careful after you take it out the fryer.
Good eats
PS don't burn your lip:D
Panco crumbs are the way to go!!!!!!!
at the teezer tour. a catering outfit fryed the fish --prolly600 -- the ones that were to be crispy they cut in smaller pieces ---worked great :) :)
I agree with the hot oil also. I bread them as I fry them, don't get ahead or I've found they will be soggy.
your oil is not hot enough if they are soggy. 375. just before you drop em in the fryer, soak em a bit in warm water, drain, roll in your coating and fry till they float. the warm water keeps your oil from cooling so much. If you aint using a thermometer, go to the fish camp instead of cooking em yourself cause you can bet they are....:)
Slabsrus Has It Right! Exactly Same As I Do. The Crackers Seem To Be The Trick. The Bandit