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OK I need lots of help but for today I need some help frying fish. Every time I fry fish they just taste OK not great, I've tried different breading products, different oil, different oil temps but they just don't taste as good as when I eat fish someone else cooked.
How you you cook your fish, breeder, oil, temps and help would be appreciated.
For my fish frying I bead the fillets in Louisiana seasoned Fish Fry ( Academy carries this and this is the breading we use at all or events when cooking fish ) I use peanut oil (make sure everyone that will be eating the fish doesn't have allergies to peanuts ) Heat the oil to 340. To keep the oil at this temp don't over load the cooker, it will cool down the oil which will slow the cooking time. Fish takes about 4 minutes to cook at this temp, when the fish comes to the top and floats they are ready to remove from the cooker. I like to place them in a bowl lined with paper towels, any oil will drip off.
:hesaid X2 !!!!Quote:
Originally Posted by STUMP HUNTER
Also season your fish up real good too I use the same fish fry.
Well I'm OK on the peanut oil, been using that, check. Temp I may be a little hot, I'm using a gas flame without a thermometer usually heat till a drop of water pops in the oil.
Next I need trip to Academy for some breeder.
Do you dry bread the fish or dip it in buttermilk?
What seasoning do you use? salt pepper others?
Thanks for the tips
the Louisiana seasoned Fish Fry has all the seasoning you need unless you want it hotter if that's the case get the Louisiana New Orleans Fish Fry its in the yellow container its a little warmer then the other !!! as far as the fillets if you dip them in the buttermilk put them in a strainer and get as much of the milk of them as possible then bread them that way your breading will go a little farther and not waste much !!!!Quote:
Originally Posted by ScooperDude
I mix mine in mustard and Tony's seasoning, then drain off before mixing in the fish fry mix. You really do not taste the mustard, but it holds the fish fry on real good. I fry at 350 in vegetable oil. Never had a complaint yet!!
Pretty much what everybody said however you need to keep temp at 350*. If you cook when its warmer than 350 fish will not be cooked thourough. Same with if you cook under 350. Also keep the thermometer in the oil as much as possible. Recently I was at a fish fry and the guy cooking guessed when fish were ready and some weren't cooked enough.
As far as breading, dipping fillets in milk/buttermilk, etc it's all a matter of your choice. I like Atkinson breading the best.
350 to 360 degrees is the real secret. Less that that and your fish will be greassy. Use that thermometer. Use the breading of your choice.
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Funny you should ask, as I just cooked a batch of Oscars that I caught in Fla. last month. I use the Fry Grand Pappy unless I have a crowd of folks, then I break out the gas cooker. The Fry Daddy holds the oil at about 360 long as I don't overload it. I have used numerous brands of breading but I use House Autry Seafood Breader most of the time. http://www.house-autry.com/recipe_se...nd+muffins&go= Some years ago, I talked to a chef at Murrells Inlet and he told me many of the restaurants there use House Autry so I figured they knew what tastes good.
I use their Hushpuppy mix also, but I let other folks fill up on them and I eat the fish. I season the fish with seasalt, pepper and you can add other seasoning that suit your taste.
The main thing is that the fish have been cleaned and preserved properly. I know you are a seasoned fisherman so I doubt that is an issue with you. Just experiment with different seasoning and breading and I am sure you will find one that stands out to you. I use Canola oil, but Peanut oil is highly regarded also. The temp is critical, and be sure you don't overload and drop the temp or you will get soggy undercooked fish that are not crispy.