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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.
I add salt to taste in corn meal and add Tony's Creole seasoning for the "kick". As stated, use HOT oil so the fish 'rolls' immediately when dropped in the grease. (We just use the cheap vege oil.) DO NOT overload the cooker. If youre using a small pot then only cook 3 or 4 pcs at a time. 3-4 minutes and fillets are done. I fold up newspaper and place on pan and cover that with paper towels. This helps absorb the grease.
I use canola oil or peanut oil I have tried lots of breading, but found that they over power the taste of the fish, what I'm saying is that all you can taste is the breading and no fish. So I use salt and pepper and Tenda-Bake yellow self rising corn meal mix for all my fish frying. Have fried 100's of pounds of fish with no complaints.
cant go wrong with that louisiana fish fry been using it 35 yearsQuote:
Originally Posted by STUMP HUNTER
I went to double check what I said about the Fry Grand Pappy and I was mistaken. I have used the Fry Daddy for years and wanted to get a larger size. I actually ended up with a Presto Kitchen Skillet which is about the size of the Grand Pappy but has a Thermostat so you can set the temp you want. Presto makes both models so I have been pleased with the Skillet.
Lots of good info from others...but I like to keep it simple. Stomach can't take the spicy stuff like it used to. We use 1/2 inch peanut oil in a cast iron pan. One egg and two table spoons water mixed for egg wash. Dip fish in egg/water wash then dredge in yellow corn meal. Salt and pepper added to corn meal for taste. Fry till golden. Don't over cook. Thin crappy fillets cook quickly. Worst thing you can have is over cooked fish!
Reading all of this is making me hungry for yum yums.
I forgot to add that I use the Fry Pappy also. No thermometer. Supposed to heat oil to 350. Can find them online, but hard to find in stores. What I esp. like is , it uses one 48oz bottle of oil.
The thermometer is the most important tool in the bag when frying fish. Like gcromer said, try to hold the oil at 350. I use House of Autry's myself, all I add is some black pepper, sometimes a little lemon pepper.
I usually am frying for a crowd when I fry so I will use House of Autry medium hot and some with a House of Autry regular. It seems that some like it spicey and some dont! I can eat crappie most any way long as its done! Temp is the key to cook fast enough and notgreasy and not too fast so that the grease burns. I have a electric fryer with the element in the bottom I use when only frying a few pounds and break out the gas on larger fries if feeding 30-40 people.
Another trick I learned from an old fella on broadwater one night. Slice up a onion in 1/4 inch slices and fry with your french fries, slap your momma good!!
I use vegetable oil Tender Bake cornmeal dusting of flour salt & pepper. Drop pinch of meal in oil if bubble's it's ready.Fried some we caught Saturday last night no body went home hungry
Fresh fish are best.
I use house of autry when I have fillets, but most of the time I'm cooking whole bream so it's corn meal with plenty of salt and pepper. Keep the oil as hot as you can, I put the fish in when it's 375, not below that. I use canola oil because it won't burn until it goes over 400. For big bream I used to butterfly them so they would cook thouroughly but now I just put a cut in the meat above the ribs betweeen the ribs and dorsal, cut deep to the bone. If you go to a restaurant that cooks whole flounder you will see that is what they do. You have to keep a close eye on the grease, keep it hot but don't burn it. If it gets to 400 I'll pull the pot off the fire and stick it on the ground to cool it. When cooking fries remember that frozen fries will cool down the grease quickly so cook them in small batches and you will actually be able to get done earlier. I use the grease twice before getting rid of it with my motor oil. Strain it after the first use.
BTW, I generally use the house of autry more for frying okra and squash, yummy.
Hey Scooper Dude, the key to makin good tastin fillets of any kind is the prep before dunkin in the oil. I always prepare my fillets in a milk, one egg, old bay combo. Stir it up and drop the fillets in and let them sit in the mixture in the fridge for about an hour. Take right out the mixture to and breading. I prefer Uncle Buck's (Bass Pro) hot and spicy or Zatarains and you will be tasting some great fish. Hope this may help. Steve
I like to fry fillets or whole fish using the following breading recipe. I fry in peanut oil and seek to maintain it at 360 degrees in my fish cooker. I cook them until they are brown and floating. What has been said about the thermometer is correct, have a good one and keep it in the oil.
Breading recipe
6 cups of self-rising flour
1 cup self-rising white cornmeal
1 Teaspoon of salt
1 Teaspoon of pepper
And don't over crowd your pan/pot that way the fish fry quicker and better. And, add some friends to the menu that way the fish always taste better!
House Autry SeaFood Breader is the absolute BEST to use. I use it for frying both fish and shrimp. Oil temp needs to be right at 350 degrees F. Take a look at the results below.
I almost ate the picture.. "-)
Everything does look good enough to eat :)
That is the same cooker I have. Still got the old Fry Daddy also and use it as a backup sometime to speed up cooking. Good looking batch of fish.Quote:
Originally Posted by SlabTracker
Ya'll making me fish hungry! And to think I happen to have a fresh mess of fish in my refrigerator right now too.:biggrin
Fry in Canola Oil 360 degrees. watch temp closely, when you drop your fish, temp should stay above 350. If it drops below, use less fish for next batch. Cook until fillets floatturn them over and cook another 30 seconds then remove from fryer and and lightly salt, then put on paper towels to drain of be eaten.
Breading Mix
4 cups AP Flour
1 Cup Cornmeal
1/2 cup corn flour
1 tsp Black pepper
1 tsp white pepper
1 tsp cayenne pepper
2 tsp celery salt
1 tbsp sweet paprika
optional 1 tbsp dried parsley (some like it, some don't. I don't but the wife does, guess who wins)
Dry fillets, put in paper bag with ~ cup of breading, shake a few seconds to coat, remove coated fillets, shake off excess and drop in fryer. It only takes a few minutes if the meat is dry after cooking you went too far!
Fresh fish in the refrigerator is pretty much a normal thing for you isn't it??? :cheers2Quote:
Originally Posted by gabowman
I couldn't stand it and so cooked up a batch of 41 yesterday :cool:
Wow so many things to try, I've got a fry daddy, and one of those semi professional looking box type fryers. Now to get some more breeders to try, Oh my now I have to go fishing the have something to test.
Thanks everyone for the help!!
I like to keep things simple. I use one box of complete pancake mix and one bag of seasoned fish breading, your choice what brand. I mix them in a one gallon zip lock bag and use only what I need. I wet the fillets with water and then out them in a tupper ware bowl and shake until coated. drop them in oil and cook until golden brown. At a friend's auto repair shop I helped cook at Christmas for a customer dinner. We had all the regular food (turkey, ham,dressing) and cooked crappie fillets. All the fish was wiped out and the turkey and ham was left. David Pearson was there and said that was about the best fish he had ever eaten. It is simple and very tasty. I also use this breading when frying okra. At a party or a dinner I never have any okra left and I never seem to cook enough!
There are a lot of good recipes listed on this thread and I think it shows no matter how crappie are breaded and cooked everyone loves eating CRAPPIE! :ThumbsUp