Keeping Them Hot?

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Originally Posted by BUCKET HEAD

Good Idea "bluegill" But It's For A Bible Study Group And I'm The Only Fisherman. Thanks For Some Good Ideas, And Some Not So Good, Keep Them Coming. What's A Cooling Rack? I Guess I Don't Have One?? But I Thought The Idea Was To Keep Them Hot.:d

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It's a little wire rack sort of like your oven racks, except a lot smaller and with smaller holes. They're used a lot on baking to stop whatever you're cooking from continuing to cook after you take it out of the oven since the metal stays hot for a while. Check at the dollar store like bigfish said, or WalMart or somewhere in the cooking section probably near the cutting boards. They're just little wire rectangles with half inch holes made by crossing wires with 4 bends on the edges to give it "feet" to stand off the board a little bit. If you want it touching the board to drain more or something you can turn it upside down with the feet up and put paper towels under it.

fish are good even warm i just put a couple of layers of paper towels in a bowl add the cooked fish put a paper towel on top and then lay a clean dry dish towel on top. will keep warm for quite a while i have cooked for 26 people this way with only one frydaddy and they kept just fine.

no one ever complains.

If you can find a paper bag from the grocery store, we but paper towels in the bottom throw the fish in it along with some sliced white onions and put it all in the oven lowest temp setting and door cracked.

I put a couple of layers of paper towel in my wife's double skined cake pan. I cover my fish with tinfoil and then fold a thick towel and lay it on top. The towel acts like a quilt and will keep the heat from escaping too much.

Forgot to mention it, but if you have a heating pad used for back pain or something that will work great. Put it in the bottom of a big bowl, lay paper towels over it, toss the fish in after draining, cover if you want to with something that will absorb moisture. Covering with foil may sweat and will condense the steam and let it run back down onto your fish, and no one likes soggy fried fish.

I use and electric roaster because I ussually cook outside. I run an extesnion cord to it and put my fish in it. Just layer papertowels between layers of fresh fish to absorb the excess oil, or put layers of toast between the layers of fish. When the fish is gone, you can have some of the best tasting toast ever. Also, i keep the lid "off" to keep from getting the fish soggy. The electric roaster keeps the fish plenty hot without the lid on. A slow cooker or crock pot also works well, but doesn't hold enough fish for twenty people. Good luck with your fish fry.

use a paper bag Beau hit it on the head with the onion too...or place in a 200 degree oven or oven set to warm...I have learned to use a double burner and do fries at the same time and as the first batches come out we get the younger folks eating first as they have to go "Out" later.

I use a turkey fryer. Just add about 3/4 to a gal of oil, crank that puppy up to 375, and you can cook a bunch at one time. I can fry 15 crappie (3o fillets) in about 8 minutes. I put the cooked fish on some paper towels, but if you oil stays this hot, they wont hold any grease. Good luck, and the oven idea sounds good if feasible for you!