Thread: mushy

thanks CrappieMagnet I'll try the ice water

sac-a-lait my frying pan only goes up to 400 I'll max her out next time

CrappieHusky I thought they must be more mushy than other fish... being new to crappie and all wasn't really sure

You should be able to drop a piece of white bread in the oil and it will inst turn into toast . Thats how I know when then the oil is hot enough , and after the first batch the oil will have cooled off a little because of the first batch you cooked .let it come back up to the right temp again . Take and dip your fish in an egg and then in the flour , fry till crispy on each side about 2min on each side add salt to taste. send me all the ones you don't want . Ha enjoy

If oil was 350-400 try patting filets dry with paper towel before breading with dry golden dip I don"t use any liquid with my dip and cook until golden brown. Just my $.02

fresh crappie are a little mushy. they will firm up after been froze.
thaw them out and pat dry.
heat grease to 400 deg. F

to tell the temp of grease once it heats up throw a kitchen match in it let it float till the match lites and goes out the temp will be right.

but i use a candy thermometer sold at most grocery stores. to keep the heat at the 400 deg f

cut your filets in to 1 1/2 in strips dont add to many to the pan about 8 pieces at a time so they cook thru fast and not soak up grease.

once the fish floats to the top they are done .

leave a little longer for more crisp.

~ sticko ~

Crappiemagnate is correct, I believe. I learned this decades ago. Screwed up some really good eating by cooking them too soon after cleaning live fish--thought I was really doing a great thing. I think the deal is that "rigormortis" needs to set in for a while. We used to put fish we caught into an ice chest in the boat, and would actually cook them on a Coleman stove while we were fishing, but they were D-E-A-D and COLD. Doesn't seem to matter much if they warm up to room temperature while you're frying the fish.