Last night I cooked up some fresh, delicious crappie. I was deep frying them.

My two-part question is: Do any of you have trouble with your fillets falling about in the grease, and if you do, what do you do to avoid it?

When I'm cooking like this, I try to keep my grease no higher than 300 degrees and no lower than 250 degrees. Most of the time, I do not have any trouble, but some times the fillets crumble. I cannot notice that I am doing anything differently. Same oil, same cooker, same temps, same chef, and the only difference is the fish. I am starting to think that some fish are predisposed to falling apart!