I was always taught you gotta cook fish in a cast iron skillet, nothing else. Ya' gotta float'em in grease and flip'em after about a couple minutes. Do you use deep fryer or cast iron skillet or ?
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I was always taught you gotta cook fish in a cast iron skillet, nothing else. Ya' gotta float'em in grease and flip'em after about a couple minutes. Do you use deep fryer or cast iron skillet or ?
Cast Iron skillet is hard to beat. However, If I'm cooking more than 40 fillet's. The Electric skillet is nice for the extra room and Easy to maintain 350 temp.
Been cooking them, or had them cooked for me, in an iron skillet ... since I was a little feller. I have had occasion to eat deep fried, a few times, as well. Cooked right, I can't really tell the difference, except when comparing whole fish to fillets. Seems the skin, on a whole fish, adds a little sweet/nutty taste to them.
When I cook them in a cast iron skillet, I don't "float'em in grease", though Rofl ... just enough to come up 1/3-1/2 of the thickness of the fish/fillet. (1/2 on fillets - 1/3 on whole fish) And since they're just dusted with yellow corn meal, they don't take but a few minutes on each side before they're ready to be served.
I've got a Masterbuilt deep fry fish cooker (LP gas) ... but, it's never been used. Hoping to put it to use next year, at some of the Crappie Fish & Fry Camps that I intend to attend. Thumbs Up
... cp :cool:
We have always deep fried ours but I may have to try them in a skillet. Should work well when you only have a handful of fillets to cook. Deep fried does let you do a bunch a once. Hush puppies are an added bonus w/deep fryer.
I like them both ways. I'm a messy cook, so I use the deep fryer outside/propane.
I always use cast iron. throw them fish in with same sliced taters to keep the temp at 350 wait a few minutes. take them out and start eatin.
My wife likes the skillet because it's easier to clean and put away afterwards than the deep fryer. Bout the only time I use the deep fryer is when I cook larger bodied fish, like walleye, that would be hard to get cooked evenly in the skillet. Don't think you can go wrong either way with crappie though.
Cast iron skillet for fish, fryer for puppies and fries.
frydaddy all the way........
A cast iron Griswold or an OLD Wagner skillet, its hard to beat perfect.
I fry fish in a cast iron chicken fryer. Its deep like a lectric fry daddy. Or you can use a cast iron dutch oven. Iv got a propane heat source, but I always rather an open fire to cook over. There is nothing like the smell of frying fish over an open fire.
Fry Daddy X2 Perfect temp always
I deep fry in a old Cast Iron Pot, Works well in cooking and taste
Both deep fryer and cast iron skillet work well, mostly due to them not having much of a temperature drop when adding the fish into the oil.
Small batches, use a skillet. IMO skillet fried has a less likely to be mushy, easy to make crispy coatings. If you get creative, like using panko bread crumbs, you aren't trashing a bunch of oil.
Large batches for the crowd, dutch oven over propane, shake em in seasoned corn meal in a gallon bag, cook, repeat.
Med batches or for side dishes when we have large crowds, we break out a electric fryer to do fries, okra, biscuits, etc.
Yep, I said fried biscuits. Cut em in quarters, cheapest ones at the store, great with fish.
It depends on what type of fish I am cooking. If I am using my beer batter I deep fry in a legless dutch oven on top of the gas stove. If I am using something like corn meal or other light breading I use a 14 inch cast iron skillet.
Generally I deep fry in a black pot (Dutch oven) but sometmes like using the skillet. I use the same amount of oil that crappiepappy said though when using the frying pan. From the skillet the fillets comes out a bit more crispy I think but theyre good to me either way. Best reason to deep fry is only using one pot for everything (fries, hush puppies, and the fish).
You mean one of these?Quote:
Originally Posted by Hookedonslabs
http://i267.photobucket.com/albums/i..._/P1030019.jpg
Fried Biscuits??? I'm intrigued, please elaborate. Are you talking about the refrigerated raw biscuit dough in a tube that pops when you open it? Like Just drop it in the fryer?!?!?Quote:
Originally Posted by kcbrown
It only works if you go cheap. The cheapest, basic, no frills, plain jane, biscuits you can find. I think I usually pay like a $1.30 for four cans joined together with those plastic thingies that cokes are held together with now days. Cook em last, they get all those flavors out of the grease, sprinkle with salt or garlic or eat plain... sprinkle with powder sugar after everyone if full for desert.
Good southern grub.
Frydaddy X3
Grandpappy fryer for me