Thinking of frying tonight...help please

The Crappie we caught yesterday around 3 p.m. I didn't have time to cook/clean, so I put them in a zip-lock deep freezer bag. I had planned on taking them out and letting them thaw and clean them and then fry them.

My concern is; do I need to just toss them in the trash or is it safe to do this? I've read yes and I've read no. Anyone else ever done this before? I usually clean and freeze when I catch but I didn't have time. :Doh:Is the bacteria going to be an issue? I don't want to get food poisoning. Thanks. :help

- M

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Originally Posted by Mamba334

The Crappie we caught yesterday around 3 p.m. I didn't have time to cook/clean, so I put them in a zip-lock deep freezer bag. I had planned on taking them out and letting them thaw and clean them and then fry them.

My concern is; do I need to just toss them in the trash or is it safe to do this? I've read yes and I've read no. Anyone else ever done this before? I usually clean and freeze when I catch but I didn't have time. :Doh:Is the bacteria going to be an issue? I don't want to get food poisoning. Thanks. :help

- M

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You should be OK ... If you froze them, take them out of the freezer and let them thaw out in the refrigerator (overnight would be best) ... then clean them and cook them as you normally would.
The meat may not be "flaky" like fresh caught & cooked, since freezing breaks the tissue cells open ... but, the taste won't be much different.

I've done the same thing, several times, and never had any "bacteria" issues. 300+degree grease for several minutes will take care of that !! :ThumbsUp

... cp :kewl

Thank you for taking your time out to reply back! I won't be doing this again. Next weekend it's supposed to be 57 instead of 51 degrees, and I want to go back! I will clean them as soon as I get them home this time.

I'll take them out and put them in the fridge for overnight and clean tomorrow. I am reading to put them in water, but I didn't put them in water - I just placed them in the bag and put them in the freezer.

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Originally Posted by Mamba334

Thank you for taking your time out to reply back! I won't be doing this again. Next weekend it's supposed to be 57 instead of 51 degrees, and I want to go back! I will clean them as soon as I get them home this time.

I'll take them out and put them in the fridge for overnight and clean tomorrow. I am reading to put them in water, but I didn't put them in water - I just placed them in the bag and put them in the freezer.

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Yeah, generally it's "already cleaned" fish that are put in water, before freezing ... so as to prevent the possibility of freezer burn.

In your case, even if you do or don't filet them before you cook them ... they won't have been in the freezer long enough to get freezer burn.

... cp :kewl

So what do you recommend as for type of grease? Seasoning?

you can keep fish on ice for 2-3 days before cleaning them. I do it all the time. As far as frying them, there are numerous ways. Just do a search on this sight or look at some recent threads

Well, I got them in a ziplock bag (whole). I haven't cleaned them yet. I was going to clean them today. Now, when I clean them, I need to go ahead and cook them right?

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Originally Posted by Mamba334

Well, I got them in a ziplock bag (whole). I haven't cleaned them yet. I was going to clean them today. Now, when I clean them, I need to go ahead and cook them right?

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Not necessarily ... they're good in the fridge (after cleaning) for a couple more days.

Most seem to prefer peanut oil for frying ... and what you coat them with is up to you. Some like dry coatings like corn meal, while others like batter coatings.

I use peanut oil, iron skillet, 300deg temp for a little over 2mins/side (for fillets) ... and no more than 3mins/side for good sized "scaled/gutted" fish. I coat with yellow corn meal & nothing else. That's the way I've always had them cooked, since back when I was a kid, so I'm just carrying on the tradition.

There are some other threads in this forum that have recipes, & opinions on coatings and oils and cooking temps. Most pan fry, deep fry, or bake ... in accordance with their preferences, or regional & cultural tastes.

... cp :kewl

up here in wisconsin, the fish freeze solid all the time in the winter before they get cleaned, its not a big deal at all. you catch one and toss it on the ice, it freezes solid. it doesnt take very long to thaw them in some warm water, and they fillet out the same. while it would be best to clean them the day of catch, i have never heard of anyone having any kind of issues with fish that get filleted within a couple of days. just my two cents p.s. a half-frozen crappie is easier to fillet than a completely thawed one, in my opinion. seems to be less mess, and the meat is more firm and easier to handle.

:notworthy Thanks! I'll give that a go!

I had a friend who always froze all his fish whole before cleaning. He never felt like messing with them when he got home so he tossed them in the freezer wrapped only in plastic bags. When ever the family wanted fish for dinner he'd thaw out a batch, fillet 'em and cook them up. He said he preferred handling fish that way, said they tasted like fresh caught fish every time.

How about posting your results after you try them.

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Originally Posted by crappiemax

I had a friend who always froze all his fish whole before cleaning. He never felt like messing with them when he got home so he tossed them in the freezer wrapped only in plastic bags. When ever the family wanted fish for dinner he'd thaw out a batch, fillet 'em and cook them up. He said he preferred handling fish that way, said they tasted like fresh caught fish every time.

How about posting your results after you try them.

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You got it, Sir!

I am cleaning them tonight and then I'll be cooking them tomorrow! I hope it turns out ok. Some people say not to thaw them out and put them back in the fridge due to food poisoning, but I'm going to give it a shot.

Attachment 228689Attachment 228690Attachment 228691Attachment 228692 Thank you guys so much for the tips! Peanut oil was awesome! My wife loved them! I used Andy's breading with Paprika. It was so good! I can't wait to go back this weekend!

Sorry for the big pics. This is the seasoning I used. Attachment 228696It was too good!

I went out and got some Peanut oil. Cast Iron skillet: filled half-way with the grease and set the stove eye on 7. Waited 5 minutes before I dropped them in. Set the timer on the microwave for 3 mins. I then flipped it and did an additional 3 mins. They came out great! I didn't have a fillet knife, so I went with a paring knife and I only missed one bone! :HandsClapping:fingerdance

So thank you guys for such wonderful and friendly assistance. I haven't cooked these in about 11 years. :notworthy

I hate cleaning fresh fish. Here is what I do. I keep 4 2 liter bottles frozen in a fridge I'm my garage. I come home, take fish from live well, put 2 bottles in bottom of cooler, add fish then other frozen bottles. Then some time next day I clean. Also if hot summer and some die while fishing I but them on ice still in the bag. Do the same thing with them when I get home. I REALLY hate to clean fish left in cold water with all that slime. Also after I clean my fish, if not going straight to the freezer and going to cook in a day or two, I will put the fillets in a bowl of water so they are all covered and place in that same fridge in the garage. Never a problem with spoiling. And I am as paranoid as anyone about food born bacteria.

Good deal glad the wife loved them. it makes it easier to go. It's hard to beat Andy's.

Yeah, I went this past Thursday and Friday and couldn't get one bite in 5 hours! I don't know why! I went yesterday and caught a nice BASS. I'll post my BASS in my album in a few.

I just posted the pics in my album.

Try ya some rice bran oil. It has a much higher scorching point than most oils and it is the only oil to my knowledge that does not transfer taste to your food. If ya digging the peanut oil....stay with the peanut oil.

I tried Zatarains Shrimp Fry last week and it was very good. I black peppered the filets first, then dunked them in the shrimp fry and they turned out great. It's my new fave until I decide to try something else. Went perfectly with some candied jalapeños I found at the grocery store. GTT

I use Crisco Oil, it can take up to 400 degrees without scorching or smoking. For breading I use Drakes. Once I get what I think I need for batter? I pour a can of Busch beer in it. I either add more Drakes or more beer. When it gets to the consistencey you need? Drink the beer left over and fry your fish.

They'll be fine, terrible to waste what was given