Hey Moose:
Use a candy/deep fry thermometer and try to keep the oil between 360 and 370. That Fry Daddy will have a hard time maintaining the temperature if you put too many pieces in at a time. If the temps get too low the crappie will be greasy. I like canola oil. I save my oil too and strain it through a paper towel in a sieve after it has cooled. I usually cut the fillets into nuggets to separate the thinner tail piece from the thicker part.
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