Temperature to fry and time

Do any of you have a certain temp you fry at? Is this for all gamefish or just crappie? Same for fillets vs. whole?

Also, how long do you fry or do you just remove when it floats?

I fry bass, crappie, bream, catfish.

I saw a video recently where some expert was saying he does not fry crappie as hot as most people. He didn't say anything definite but 350 to 375 was mentioned; I thought to myself, well, that is not very informative, lol.

I fried some whole bream recently and the skin was tough and rubbery; I am hoping they were just overcooked and it wasn't the species -- coppernose bream (as opposed to native bluegill) -- my first time catching and cooking any coppernose.

I fried some coppernose bream fillets and I think it will take less time than I am accustomed to. I think I overcooked them a bit, too. Bream fillets come out kind of smaller and thinner.

350, 2 or 3 minutes for crappie size fillets.

350 to 375 temp. Fry until it floats and the breading is the desired color. Do not overload cooking container and cause your temps to drop down. Crappie I fry the fillets whole, for catfish I usually cut in nuggets to get them to fry faster. Remove from oil and drain/ cool on a wire rack then enjoy. The wire rack makes french fries better as well. They stay crispy and delicious

What Jack said


Sent from my iPhone using Crappie.com

Quote:

---

Originally Posted by DockShootinJack

350 to 375 temp. Fry until it floats and the breading is the desired color. Do not overload cooking container and cause your temps to drop down. Crappie I fry the fillets whole, for catfish I usually cut in nuggets to get them to fry faster. Remove from oil and drain/ cool on a wire rack then enjoy. The wire rack makes french fries better as well. They stay crispy and delicious

---

Everybody around here drains on paper towels but I like your wire rack idea, that makes sense.

I had drained on paper towels all my life. Watched mom do it. Watched a cooking show and they used a wire rack. After using the rack O will not go back to paper towels. No more soggy fries or fish. I put paper towels in the bottom of a cookie sheet and place the rack over it

I fry my fillets at 325 for 3mins on each side .... 10" iron skillet - ~1/4" Peanut Oil (4-5 fillets at a time, depending on size)

I don't do whole fish anymore, but if I did it wouldn't be much different as far as temp & time ... maybe just a little deeper oil.

It don't take long for fish to cook in 300+ deg oil IMHO ... and I only coat fish in yellow corn meal (sometimes adding a couple dashes of "Slap Ya Mama" seasoning)

350 F

I second the wire rack theory and agree wholeheartedly with the temps. I drop my fish at 375 and watch the temp fall to 300-325. I let it cook until it is golden brown and delicious and is floating. The temp has typically recovered to 350ish by the time I start taking it out on to a wire rack on a big sheet pan. Pop into the oven on the keep warm setting and repeat until the fish and hush puppies are done.

350 for 4 minutes for extra crisp, 3 minutes for crisp. Drain in deep fryer basket then dump on paper towels.

I deep fried fish for years at 350 . I begin cutting crappie into 1 inch strips . Have fillets at room temp and roll them in and out in a minute or close to it . 400 is the target number .