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Hello all, just wondering if someone can help me out here. We deep fry crappie using the kentucky kernal we get at iga. The taste is great but Im one of those folks that likes REALLY CRUNCHY....... Im talking like lees extra crispy chicken...
Can someone help??????
double batter then. Dip in flour, then an egg wash and then into some Panko bread crumbs. Oil at 375 when you put em in cause it'll drop 15-20 degrees instantly. 350 cooking temp is perfect
Thanks
Had probably the best crappie dinner ever last eve so thought I'd share. I too really like the crunchy outer coating but was having trouble finding exactly what I wanted. Last eve I tried a combo of what I've read on here, coat fish with BBQ sauce on both sides, refrigerate, dip into a 50/50 mixture of whatever fish fry coating you like (loiusiana, cajun, etc) and corn flake crumbs, pan fry as usual in peanut oil. Wow, these were fantastic, crunchy, perfectly done in the middle. My only problem was fighting over the last one with my wife... I won
Get in my belly!
Even double dip them in your favorite breading, the egg wash seals the deal. We do a home made tempura/panko for the walleyes, thats my Thanksgiving meal. Light, crunchy and likely to get a fork stuck in your hand for the last piece. Oh yeah, deep frying is what I think is the best way for the crunchy, crispy fish, it seals the whole fish at once. When it floats, it's done, you can go a little longer for browning to taste. HAPPY THANKSGIVINGQuote:
Originally Posted by DonDon
I agree, deep frying is the way to go if you want it crunchy. I normally heat my oil to 400 before I put the fish in, works for me!Quote:
Originally Posted by crappiedoc
That is a great Thanksgiving dinner by the way!
Pan fried fish are crunchier than deep fried fish too.Thumbs Up
Don't cover them with foil after you pull them from the fryer. Mine seem to stay crispy if I don't do that.
I do mine like I do Chicken Fried stake.... only I use butter milk, hot sauce bath to rest the fish in for at least an hour... then I simply go strait from the buttermilk to the breading of choice then repeat.... dip the battered fish back in the buttermilk and then back to the breading. pan fry at 350 and drain on paper towels.. this never fails for me.... I prefer Zaterans for the breading.
sound great
Wet batter---Dip the filets in one cup of regular flour and one cup up pancake flour combined with a can of beer-- Stir this up well in a bowl Add plenty of salt and pepper and some hot sauce of your choice. Fry. Very crunchy