Thread: Frying Crappie My Dad's Way

I just tried that new basket that coats fish after egg wash and man what a time saver. Get a handful of fillets out of eggwash drop in and shake and fill fry pan, wife loves it because I don't take up ten foot of counter space to prepare!

deep fryer, peanut oil, 375, 3 minutes, don't overcrowd em!

I hear frequently to use a good cast iron pan. What makes a good pan and can anyone recommend a brand? Thanks, Pop

i hear folks like the lodge brand. i still have grandparents cast iron so i dont know personally. i have looked at new ones but they seem ruff. the ones i have are smooth as glass inside. i never seen any on shelf that were smooth new. i got a griddle one time for christmas that was ruff like that(not sure brand). i took my sander to it and smoothed it out inside before seasoning it. it works just fine. so, probably any of them can be made to work?

Originally Posted by pop

I hear frequently to use a good cast iron pan. What makes a good pan and can anyone recommend a brand? Thanks, Pop

Wagner is my favorite,lodge are fine also.I cook in cast iron every morning,and have for many years.The secret to cast iron is buy a good brand,wash it well when you get it home,season it with lard for better results,but crisco will work well also.once you season it( Google for seasoning tips ) it may take several uses to really get it in good shape......NEVER ,NEVER WASH THE SKILLET WITH SOAP AND WATER. I know that sounds bad,but a well seasoned skillet will only need to be wiped clean with some paper towels between uses.
Do this while the skillet is warm,once wiped clean,re apply a nice coating of lard or crisco while it is warm.We store ours in the oven when not in use.If you do need to wash your skillet,add some water to it,and bring it to a simmer,pour off water and wipe skillet clean,add lard or crisco,and you are good to go.
I fry eggs with bacon or sausage every morning,my skillets will slip an egg out as well as any Teflon.One last tip,don't turn up the heat as much as normal pans when cooking,cast builds the heat,and holds it longer,allowing you to cook at a lower setting.I apologize for the lengthy write up,cast is my absolute favorite way to cook,hopefully this will help if you go that route.

When your oil is hot enough to light a stick match its ready to cook with
Fish frozen in water will be mushy,keep the meat dry as possible
I know that breaks alot of traditions but it is what it is

The match needs to be the strike anywhere kind I believe. I got that to work one time then nada so I use a thermometer and try to keep oil at 375. Holding a constant temperature is important to avoid mushy fish or burnt oil. Cast iron pots make this easier since they retain heat and it just taste better in cast iron, don't ask me why.