Thread: Frying fish?

For my fish frying I bead the fillets in Louisiana seasoned Fish Fry ( Academy carries this and this is the breading we use at all or events when cooking fish ) I use peanut oil (make sure everyone that will be eating the fish doesn't have allergies to peanuts ) Heat the oil to 340. To keep the oil at this temp don't over load the cooker, it will cool down the oil which will slow the cooking time. Fish takes about 4 minutes to cook at this temp, when the fish comes to the top and floats they are ready to remove from the cooker. I like to place them in a bowl lined with paper towels, any oil will drip off.

Originally Posted by STUMP HUNTER

For my fish frying I bead the fillets in Louisiana seasoned Fish Fry ( Academy carries this and this is the breading we use at all or events when cooking fish ) I use peanut oil (make sure everyone that will be eating the fish doesn't have allergies to peanuts ) Heat the oil to 340. To keep the oil at this temp don't over load the cooker, it will cool down the oil which will slow the cooking time. Fish takes about 4 minutes to cook at this temp, when the fish comes to the top and floats they are ready to remove from the cooker. I like to place them in a bowl lined with paper towels, any oil will drip off.

X2 !!!!

Also season your fish up real good too I use the same fish fry.

Well I'm OK on the peanut oil, been using that, check. Temp I may be a little hot, I'm using a gas flame without a thermometer usually heat till a drop of water pops in the oil.
Next I need trip to Academy for some breeder.
Do you dry bread the fish or dip it in buttermilk?
What seasoning do you use? salt pepper others?
Thanks for the tips

Originally Posted by ScooperDude

Well I'm OK on the peanut oil, been using that, check. Temp I may be a little hot, I'm using a gas flame without a thermometer usually heat till a drop of water pops in the oil.
Next I need trip to Academy for some breeder.
Do you dry bread the fish or dip it in buttermilk?
What seasoning do you use? salt pepper others?
Thanks for the tips

the Louisiana seasoned Fish Fry has all the seasoning you need unless you want it hotter if that's the case get the Louisiana New Orleans Fish Fry its in the yellow container its a little warmer then the other !!! as far as the fillets if you dip them in the buttermilk put them in a strainer and get as much of the milk of them as possible then bread them that way your breading will go a little farther and not waste much !!!!

I mix mine in mustard and Tony's seasoning, then drain off before mixing in the fish fry mix. You really do not taste the mustard, but it holds the fish fry on real good. I fry at 350 in vegetable oil. Never had a complaint yet!!

Pretty much what everybody said however you need to keep temp at 350*. If you cook when its warmer than 350 fish will not be cooked thourough. Same with if you cook under 350. Also keep the thermometer in the oil as much as possible. Recently I was at a fish fry and the guy cooking guessed when fish were ready and some weren't cooked enough.

As far as breading, dipping fillets in milk/buttermilk, etc it's all a matter of your choice. I like Atkinson breading the best.

350 to 360 degrees is the real secret. Less that that and your fish will be greassy. Use that thermometer. Use the breading of your choice.