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I have fried alot of fish in my time but on a recent trip to Kinkaisd Lake, IL we could not keep the crappie from falling apart during frying. The two ccokers were both set at 350 - 375 degrees as I always set them. The same Batter (Andy's) was used asusual. We did nothing different than ever before. What can I do to keep the fish from falling apart? :confused:
Sometimes if the fillets get warm they seem to fall apart easier. I leave mine in ice water while waiting to fry them. this makes them firm up. I just pat them dry with a paper towel before breading or battering them. Caught some last year in warmer water and had a time with them.
I fish 1 lake that they do that, all the time. The fish have way more 'slime' and extremely thin skin compared to the others. This lake has high volumes of water go through it annually, all the time. It's muddy 9 outta 12 months, and seasons don't change a thing. The live bait shad fisherman tell me the shad are the most productive in the state, they're slimy too. It's also the most polluted lake in the state. Hmmm