Originally Posted by
Michigan Crappie Angler
Moose,
I guess I am a little behind, I was just reading the some of the old posts about frying fish and freezing them.
I use a propane deep fryer and I use canola oil and use a thermometer to keep the oil at about 350-375 F. The coating I use is called "Drakes" and everyone who eats my fried fish enjoys it so much the always ask me when I am going to fry fish again. When your done withthe oil you can strain it through a cone shaped paint strainer, It works great!.
When I have fillets left over I rewarm them in the morning and have fish and eggs...I know some of you are saying YUK!...but it's not bad.
No was for freezing....I have one of those vaccuum sealers too and I am not all that impressed. What I do is use zip lock freezer bags (quart size) and pack 25 fillets on the average and fill with water and freeze. I can usally keep fillets up to a year if they last that long.
Rick