Anyone have a deepfry recipe that makes really CRUNCHY FISH??

[CrappieCrazed]

I know this should be in the cooking section and I posted it there also but figured more folks would see it on here.

Im one of those people that loves crunchy fish (although Ive never had it before that Ive cooked)... Im talking about getting my crappie really crunchy like when you got to a lees chicken place and eating there extra crispy chicken.

Im currently using kentucky kernal flour and the flavor is great but the fish always comes out bendy and not very crunchy except around the edges. I want the whole fish to be like the edges of the fish. Ive been using an egg wash then dipping it. Thanks for your time and any help would be appreciated. Id still like to stick with deep frying it also...

[jcass]

I use an egg wash also, but I learned from a good chef to use rice flour instead of regular flour. It does make a difference. After the egg wash, I dip them in chrushed Ritz crackers - great flovor. Fried in peanut oil.

[feelay]

Use Panko bread crumbs for breading. Panko makes for a very crunchy coating, just follow directions on the box.

[CatFan]

Hot oil is the number one ingredient to keep fried fish from getting soggy. Very few consumer fryers can crank out enough heat to handle more than a few fillets at a time without a big drop in temperature.

As far as batter, I've found that batters that stick to the fillet in a thicker layer finish crisper. Seems like egg whites and oil help you do that, along with letting the batter sit for 20 minutes or so before dipping and making sure the fish and batter are both as cold as possible before dipping. Also make sure the fillet is dry before dipping and drain it on paper bags as soon as it comes out of the oil.

I like to dredge mine in a mix of flour, salt, pepper and a little Old Bay before battering.

I like this batter recipe:

1 c. flour
1 tbsp Baking Soda
about 5 shakes of salt
A little pepper
1/4 tsp Old Bay
1.5 tbsp oil
2 beaten egg whites
Enough water or beer to make a batter. Ice cold if possible.

I use the dry ingredients in the same amount to dredge. I usually just mix up a bunch at put in a Zip-Loc to take with me.

Sometimes I'll throw in a little more Old Bay, a squirt of lemon juice or vinegar.

The guy I learned from believed that cold fish let you get the batter done before the fish overcooked. His fish spoke for itself!

[duramax]

Egg & Ritz crackers for me too. My 5 & 7 yr old grand daughters think I'm the best cook in the world when I fry fish.

I use an egg wash also, but I learned from a good chef to use rice flour instead of regular flour. It does make a difference. After the egg wash, I dip them in chrushed Ritz crackers - great flovor. Fried in peanut oil.

[WhiteMeat]

Hot oil is the number one ingredient to keep fried fish from getting soggy. Very few consumer fryers can crank out enough heat to handle more than a few fillets at a time without a big drop in temperature.

I prefer to use a large pot with a candy thermometer so I can keep a good eye on my oil temp. My recipe isn't too exact, I just eyeball a good mix of flour, corn meal, instant potato flakes<--adds crunchy!, and a little brown sugar. Dip 'em in egg, pat on the mix, and in the frier 'til golden brown.

Dang, now I'm hungry! Gonna have to call the wife and have her thaw out some filets for tonight...

[ieatfish]

Its all about Hot Hot HOT oil, and Panko breading!

[CatFan]

I prefer to use a large pot with a candy thermometer so I can keep a good eye on my oil temp. My recipe isn't too exact, I just eyeball a good mix of flour, corn meal, instant potato flakes<--adds crunchy!, and a little brown sugar. Dip 'em in egg, pat on the mix, and in the frier 'til golden brown.

Sounds like we work about the same. I have a propane burner fryer and hang the candy thermometer on the side. I had to come up with numbers for the recipe I posted, but I use my fingers for the soda and one "glop" from the oil bottle. The rest I just use what looks right. Been known to give it a shot of hot sauce. Taste the first one out of the fryer and adjust the batter on the fly.

Fresh fish and cold beer really can't get too messed up.

[Cane Pole]

Be sure to Julia Childs the cold beer!!!!!!!

[Good Stuff]

Hot oil and PankoThumbs Up