Frying fish?

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 :)

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Originally Posted by SlabTracker

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.

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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.

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!

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Originally Posted by gabowman

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

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Fresh fish in the refrigerator is pretty much a normal thing for you isn't it??? :cheers2