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Does anyone else have this problem or know what causes it, when I deep fry crappie or sauger fillets they will tend to crack open. I use a big pot on a propane burner this happens, I borrowed a commercial fryer over the weekend and cook my fish and it didn’t crack open.
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What kind of batter do you use? How hot is your oil? I use Drakes with a can or 1/2 can of beer instead of water. Crisco oil at 350-375. Put the fillets on a towel to get rid of excess water. Never had any problems with cracking. Hope maybe this helps.
We use a commercial style fryer and they will split when cooking. No harm done, still excellent table fare! A friend of mine said that's how he knows when they're done. You might try shorter cook time?? Or different temperatures??
[QUOTE=Crappie 1;3503168]What kind of batter do you use? How hot is your oil? I use Drakes with a can or 1/2 can of beer instead of water. Crisco oil at 350-375. Put the fillets on a towel to get rid of excess water. Never had any problems with cracking. Hope maybe this helps.[/
I just coat the fillets in corn meal. And use vegetable oil and try to keep the temp around 350° most the time I start out about 375 because the temp drops when I put the fish in.
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If your not cooking for a bunch order you a fry daddy on line( get the black one not a silver one from Walmart) and you will not have anymore problems keeps oil perfect tempature works great for small amounts if I was cooking for 20 ppl I would want 4 of them they work great.
325* to 350*, no hotter. Soon as they float, roll em over once, for 15 seconds and remove.
Maybe your cooking them too long?
:fish
I set my fry daddy to 350, roll fish in Zatarans southern crispy and fry them for four to five minutes. About half way through I will give the basket a little shake. Never have any issues with the fish splitting.
I do the same except i roll them in a little mustard before the zataran's. i use the granpappy fryer and it holds one 48 oz bottle of oil at 350 degrees. nevr seen them cracking. Think you are just a little hot.Quote:
Originally Posted by st041986
what kind of oil are you using and what BRAND ???? OIL makes a big difference when cooking FISH !!!!!
I use peanut oil.....meal them down in Andys fish fry......cook at 375 until they float then another 1 and a half minutes. No problems
ARE YOUR FILLETS AT ROOM TEMP WHEN YOU PUT THEM IN ?