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I'm curious who likes to fry their fish in the house and who doesn't. Kinda nosy question I know. I hear people (mainly Wives) say no frying fish in the house. I like fried fish, fry fish in my house regularly and like that my house smells like it afterwards.
A small amount in the house. A large amount it goes outside. Has more to do with the mess than the smell
We are the same as DSJ. A meal for just us we cook inside. A big cooking we move out to the gas fryer.
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Oh, and the smell doesn't bother us. I agree outside makes clean up easier.
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My wife is just excited that fish or shrimp are getting fried.
I fry in a kitchen Kettle inside 90% of the time.
I do it outside most of the time out of consideration for my wife. She doesn’t mind the smell but the clean up outside keeps her from having a messy kitchen. In the winter it’s inside all the way.
We used to fry inside as we had no gas stove and it was just messy. If we cooked them in the cast iron it just smoked home (idk why). We recently just bought a gas stove and now just cook it outside as easier cleaning Attachment 464118
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Awesome setup
Thanks!Quote:
Originally Posted by DockShootinJack
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We don't fry them very often since being a cardiac patient I try to avoid any fried foods. But however you cook them inside you're going to get some fish smell. But it doesn't bother us. If it gets too intense we just turn on the big overhead ceiling vent fan open a couple of windows and it sucks it out pretty quick.
We fry inside, in a cast pot that has been passed down for several generations. I’m glad to hear the majority don’t mind the smell either.Quote:
Originally Posted by rojoguio
It can be messy, but with practice I’m getting tidier with it. This topic reminds me fondly of some conversations we had here back in the early 2000’s about getting fish smell off your hands. Some folks detailed the methods they went to to eliminate it. I said I LIKE it. Smells like………..VICTORY [emoji38]
Then, there was this cat that asked us if we’d ever washed fillets with dawn dish soap. The replies were pretty comical, someone asked him if he frothed bubbles when he was eating them.
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Never. Don't really fry anything in the house. It's a mess. We have double deep fryer on a table on my back porch. It sits on a big heavy duty trash bag with a big beach towel on top. Deep fryer when it cools, fold towel over it and pull up trash bag and tie the top to keep critter, bugs and dirt from getting in it.
I fry inside. 10" cast iron skillet & peanut oil @ 325deg for 3-4mins per side, depending on thickness of fillets. Then again, I'm the only one here .... and I live in an apt complex.
Been on a blackened kick lately. Haven't fried any fish in a good while. This thread has got me wanting too
Dooit maan [emoji16]Quote:
Originally Posted by DockShootinJack
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Lund,
I did the same thing, bass pro. Has sales a couple times a year.
I put down a big commercial mat under for any spills.
I've gotten it down with the 15# Fryer I use, I clean as I cook anyway. My wife calls it "Doing Damage Control". That fryer I use has been Tee-d up very regular for numerous years now. After reading this thread I thought I would check my ceiling, maybe a film there, but no dry as it could be. I set the fryer on a big wood cutting board while in use to protect the Flormica from the heat. We didn't use stone tops because I make a lot of Sausage, the pores in the stone would hold bacteria. Everyone's comments are interesting.Quote:
Originally Posted by J White
Outside only. The wifey would give me "the look" if I even thought about frying fish inside! She's not a big fish eater either. :dono
I chuckled at the Damage Control comment. After cooking in the service for almost 20 yrs, and having "Clean As You Go" said in general comment in the kitchen, Said it myself for years as a supervisor, It's just a natural habit now...That and it drives momma crazy...lol...
That's Awesome to hear from you Sir, it just came natural to me for some reason. I wish I had the same tendencies out in my shops, I have to spend most morning picking up behind myself, I tend to drag it out but slow to put it back. Always several projects or tasks going at the same time. No Excuse. I will say studying books on Bacteria concerning meat handling kinda puts a caution to any food preparation and I cook a lot for others too.Quote:
Originally Posted by Jamesdean
I try not to fry anything in the house. Hate cleaning up grease splatter all over stove, counter and ground. Have a grease splatter lid but tends to just get in my way and still have to clean afterwards. I do lost my frying outside.
I fry both inside and out depending on how much. I fry in a presto gran pappy frier. Holds one 48 ounce bottle of oil and heats to 350 degrees. Its deep, so not much mess. I set it on a plate and fry away. My pan is right next to it. Works good for shrimp as well.
All meals prepared here require you to close the doors on all the rooms , wife’s rule rotfl
Inside. I have one of the little electric deep fryers. I prefer it over a pan, better temp control and it doesn't seem to splatter as much. I can usually just cover it and reuse the grease 2-3 times.
I have never noticed much of a fish smell, the hot grease has an odor that can linger for a day or so, not a big deal and I don't think it smells bad.
Attachment 464219
Always inside!
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I fry inside with the stove fan & vent on. On rare occasions that I make salmon patties, I do them outside. They were my father in law’s favorite. I swear he could’ve eaten salmon Pattie’s every meal. Not me, but I do them every now and then and think of him.
Same here. I clean the fish outside so the clean up is much easier. Sometimes we grill catfish. That also is done outside. Tilapia is baked in the oven. Crappie is done in the air fryer. After we eat and clean the dishes we spray Lavender scent. Loretta is happy, I am happy and we get to catch, clean and cook again.Quote:
Originally Posted by BuckeyeCrappie
Mike
I figured more of a 50/50 split but a pattern of inside frying cooks is showing. I dry age my Crappie fillets at least a week. All the excess fillet water drains out of the fish so when we fry them they have very low oil spatter. Also they get very sweet tasting.
Interesting never considered that
I said that about clean as you go...in the kitchen. in the shop/shed, or around an area I'm workin' on a project in, It looks like a tornado went through a few minutes before. Mostly because I have to move stuff out the way, and no place to move it to so it gets piled here, there and every where, sometimes several times before project is done...LOL. Need to go through the house and get rid of a lot of stuff that has accumulated over time. Sorta happens when two households combine, and then throw in an over the road truck driver, (actually an other house on wheels), retires and all that stuff comes back into the house too, making it three households of stuff in one house. Two adults, three fur babies, (chihuahua's), one major hobby of fishing and making jigs and asst'd fishing tackle...you get the picture. Then with all this in the house, try a remodel...Ain't never seen no mess like this mess...Quote:
Originally Posted by rojoguio
I’m interested to hear details of that, containers what have you, storage temps etc. I’m pretty lame with my operations, I do like to let the fillets drip as dry as I can in the sink for 15-30 minutes, over an upside-down colander but then into a zip bag they go, either to the fridge or freezer.Quote:
Originally Posted by rojoguio
I’m scared of them going bad, so I try to cook any in the fridge within 2-3 days. But interested to learn about your dry aging!
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I fry fish in my shop.
Inside for me. Wife won't eat fish so if I want some fish I take out a small package of fillets whenever she fries chicken and she fries them up after the chicken. No fishy smell this way, at least not that I've noticed.
we fried shrimp last night in a cast iron on the stove inside the house , did not really notice what they smelled like and they were gone so fast they really dint have to time to have any odor anyway ......just saying
Shrimp do disappear fast
What shrimp?? You mean there was shrimp on that platter?? :RoflQuote:
Originally Posted by DockShootinJack
That's the way it goes at my house.
About 30 years ago, my wife wanted some blackened catfish. I also had some fesh crappie, so I prepped both. I got the skillet hot and it started smoking & spattering when I added the fish. I grabbed a window box fan, set it it the window next to the stove, and turned it on high. The fish came out fantastic, but the box fan had drawn all the smoke and spatter, then pasted it onto the window screen and onto the fan blades & frame. I had to pressure wash the screen and it took longer than I care to admit to clean the fan. Ever since then, I fry or blacken my fish outside.
Jim
Quote:
Originally Posted by J White
The Rez was so stingy with the Crappie this trip I'm going to have to catch some here to show how I do it. I'm thinking I full container will be a better example than a dozen taco fillets.
I always fry outside unless extremely cold, then in my shop. Outdoor kitchen, never inside. Same with boiling crawfish, crabs, etc. Chicken fried steaks, shrimp, fish, etc. Fresh seafood is prime right now here, so putting a hurt on that. Picked up some fresh sea scallops a couple of days ago, less than $ 4.50/lb. They were about 1 1/2" in diameter - sweet and tender when coated in coconut with a satsuma sauce.
I fried in the house lastnight. Fried 6 fillets. From my experience, fresh crappie doesn't smell up the house any worse than frying anything else. With the hood vent on high, when the grease was cool, I could no longer smell hot oil. No fishy smell at all.