Frying Crappie My Dad's Way

Wish he was still here so I could ask him; stupid me...I learned some things but not the important stuff.

I do remember that he put flour, salt and pepper (and nothing else) in a paper bag and tossed in a filet or two, tossed the bag this way and that, then removed the fish and placed in a hot cast iron frying pan. He usually fried them outside on an old Coleman gas stove, and often would have folks over for a fish fry. If it was raining he would do the task in the basement shop area with the outside double doors open, which was almost being outside.

Wife has repeatedly tried to get the same taste but the fish always tastes mushy. To say the fish was not as good was to draw ire, to put it mildly. Dad's crappie was always firm and tasted wonderful. It was fully cooked however; he took considerable pride in his fried fish and was so happy to have others enjoy it.

He would have been 100 this month, but lasted only 90 fantastic years, most of them fishing for crappie. I watched him cook fish and thought I would know how, but the lessons did not take. Perhaps ojt would have been the proper course of action for a teenage boy smitten with other thoughts.

I have read the recipes but for straight crappie without the extra coating stuff (diced jalapenos, corn meal, crushed okra etc), what is the secret on oil temperature, depth and cooking time. Thought he might have checked to see if fish filet would break easily; if so, it was done.

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Originally Posted by Castoff

Wife has repeatedly tried to get the same taste but the fish always tastes mushy.

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Probably overcooked. That or the oil isn't hot enough. My wife overcooks everything. :(

It could also have something to do with how the fish are taken care of before frying. Are they freshly caught & cleaned or have they set around all day in just a bucket of water? Clean as soon as possible or keep them on ice. Oil should be 350-370 degrees for frying, a thermometer is a big help. Deep frying, have enough oil so the fish will float when done, a nice golden brown. Pan frying, enough oil to cover fish at least halfway, brown on one side & turn to cook the other side. Don't blame your wife, get in there & help her. I have fried a lot of fish on a Coleman stove. You might also want to try cornmeal instead of flour or a mixture of the two. I prefer House Autry seafood breader.

I use 2 parts yellow corn meal to 1 part flour and salt and pepper. And always fry fish in cast iron!!! I hope you figure it out....

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I do remember that he put flour, salt and pepper (and nothing else) in a paper bag and tossed in a filet or two, tossed the bag this way and that, then removed the fish and placed in a hot cast iron frying pan. He usually fried them outside on an old Coleman gas stove, and often would have folks over for a fish fry.

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when i read that,i thought we might be related:D ;)
could have sworn you were talking about my uncle:)
that's exactly how he does it with the saugeyes he serves up at our fish frys.he doesn't believe in covering up the fish flavor with anything else.
he's still doing it at the tender age of 83:cool:
i've not yet been able to duplicate his results,though i can get it close;)
hawkman has the idea.prep and freshness is important,but frozen fish will be great when done right.oil temps and depth that hawkman mentioned for pan frying should be maintained.a good iron skillet is a must.
the real trick to my uncles fabulous tasting filets is frying in a 50/50 mix of crisco and butter to a golden color.
i hate those fish frys cause the wife has to roll me into the car and drive me home after standing by the cook and stuffing hot from the skillet filets in my mouth all day:eek: :D

Many thanks for the answers. Really want to figure it out because I miss crappie done his way, i.e., good crappie. Think the thermometer is a good idea, have one for candy making, and will make sure the oil (Crisco is all he ever used) is and stays hot. We have a deep fryer but never used it for fish...maybe its time...think the CI skillet was tossed when it was badly burned. Now, if it will get a bit warmer, I'm to the lakes....retired so any day is a good fishing day. Think the temp today should be 52, so might find a neighbor who is willing to brave the elements too. And have read that the catch is getting better here in Tn.

I enjoyed your story and agree the oil temperature and pan may be the problem.

We bought a place a few years back on LOZ and the crappie fishing is excellent from the dock. Not a day goes by that I do not wish my dad was still alive to share the experience with. Seems I never really appreciated spending time with him until he was gone. I have passed down the love of fishing to my family and hope they will be thinking of me and the quality time we shared when I am gone.

It sounds to me like she's using too much oil. you only need 1/8-1/4 inch of oil to start with. When you add the fillets the level will rise. May need to add some more oil after a batch or two. I never use a thermometer, I just sprinkle some plain corn meal into the oil and see if it sizzles.

Sounds like your temp might not be hot enough. I like mine pretty crispy. I use peanut oil in cast iron. Louisisana spicy fish fry mix, and oil. I don't think all the fancy stuff makes them any better. The magic temp seems to be 360. I would not go less. You will need a thermometer. I like 360+ a little better.

Don

Most people thaw their fish to fast. Never use warm water to thaw fish. I actually put mine in ice water. As soon as the fish is thawed cook it and make sure your oil is at the proper temp 325 to 350. :)

My grandparents always used to fry up panfish (mostly gills & pumpkinseeds) with only a coating of flour, salt, and pepper. We always pan-fried them in butter in a cast-iron skillet and boy were they good.

Now I'm hungry, I'm thinking maybe I'll fry up the ones I'm fixin for dinner that way tonight!

if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once

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Originally Posted by speckfinder

if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once

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I always just set frozen fish in a pan and let thaw slowly over a couple days in ther refridgerator. Since the fillets are frozen in water the pan keeps the water from leaking out of the package all over the place.:cool:

Little secret I learned was to salt the water before freezing, rinse good after thaw, no salty taste and firms the fillets for frying!

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Originally Posted by croppy1

Sounds like your temp might not be hot enough. I like mine pretty crispy. I use peanut oil in cast iron. Louisisana spicy fish fry mix, and oil. I don't think all the fancy stuff makes them any better. The magic temp seems to be 360. I would not go less. You will need a thermometer. I like 360+ a little better.

Don

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what he said.

Way to dredge up a 9 year old post fellas. That man's father would be 109 years old today!

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Originally Posted by drb

Way to dredge up a 9 year old post fellas. That man's father would be 109 years old today!

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:Rofl I didn't notice until you pointed it out. Happens every so often. :Rofl

Can never beat dad's recipe

Temp and over crowding pan maybe the problem also. I'm no expert but I have cooked fish for a long time. My dad and mom both cooked fish for us as kids. I have never matched what they did. I use the same method and mine turn out good but I have to say I miss their taste of fish. Could be a secret ingredient or I just I miss them. Memories of a good time won't satisfy my taste buds either.. Good luck on your cooking.

No better way than dad's way

it's almost always a problem with oil temp, thermometer cures that and don't crowd the fryer. batter is to your taste but hard to beat corn meal and flour, or panko flakes or plain flour s & p, dang anything wil work.

I just tried that new basket that coats fish after egg wash and man what a time saver. Get a handful of fillets out of eggwash drop in and shake and fill fry pan, wife loves it because I don't take up ten foot of counter space to prepare!

deep fryer, peanut oil, 375, 3 minutes, don't overcrowd em!

I hear frequently to use a good cast iron pan. What makes a good pan and can anyone recommend a brand? Thanks, Pop

i hear folks like the lodge brand. i still have grandparents cast iron so i dont know personally. i have looked at new ones but they seem ruff. the ones i have are smooth as glass inside. i never seen any on shelf that were smooth new. i got a griddle one time for christmas that was ruff like that(not sure brand). i took my sander to it and smoothed it out inside before seasoning it. it works just fine. so, probably any of them can be made to work?

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Originally Posted by pop

I hear frequently to use a good cast iron pan. What makes a good pan and can anyone recommend a brand? Thanks, Pop

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Wagner is my favorite,lodge are fine also.I cook in cast iron every morning,and have for many years.The secret to cast iron is buy a good brand,wash it well when you get it home,season it with lard for better results,but crisco will work well also.once you season it( Google for seasoning tips ) it may take several uses to really get it in good shape......NEVER ,NEVER WASH THE SKILLET WITH SOAP AND WATER. I know that sounds bad,but a well seasoned skillet will only need to be wiped clean with some paper towels between uses.
Do this while the skillet is warm,once wiped clean,re apply a nice coating of lard or crisco while it is warm.We store ours in the oven when not in use.If you do need to wash your skillet,add some water to it,and bring it to a simmer,pour off water and wipe skillet clean,add lard or crisco,and you are good to go.
I fry eggs with bacon or sausage every morning,my skillets will slip an egg out as well as any Teflon.One last tip,don't turn up the heat as much as normal pans when cooking,cast builds the heat,and holds it longer,allowing you to cook at a lower setting.I apologize for the lengthy write up,cast is my absolute favorite way to cook,hopefully this will help if you go that route.

When your oil is hot enough to light a stick match its ready to cook with
Fish frozen in water will be mushy,keep the meat dry as possible
I know that breaks alot of traditions but it is what it is

The match needs to be the strike anywhere kind I believe. I got that to work one time then nada so I use a thermometer and try to keep oil at 375. Holding a constant temperature is important to avoid mushy fish or burnt oil. Cast iron pots make this easier since they retain heat and it just taste better in cast iron, don't ask me why.

It takes effort,I learned it 30yrs ago
All oil will light a match,some just more smoky then others
Key is the oil with less smoke to said point
Peanut oil is not IT!

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Originally Posted by SeaRay

The match needs to be the strike anywhere kind I believe. I got that to work one time then nada so I use a thermometer and try to keep oil at 375. Holding a constant temperature is important to avoid mushy fish or burnt oil. Cast iron pots make this easier since they retain heat and it just taste better in cast iron, don't ask me why.

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