if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once
My grandparents always used to fry up panfish (mostly gills & pumpkinseeds) with only a coating of flour, salt, and pepper. We always pan-fried them in butter in a cast-iron skillet and boy were they good.
Now I'm hungry, I'm thinking maybe I'll fry up the ones I'm fixin for dinner that way tonight!
if fish are frozen be sure to thaw in cold water only-i also like plain yellow corn meal with a little plain flower, lawry's season salt, regular salt and red pepper. try a thermometer to get the oil 350 degrees-don't put too much fish in at once
Can never beat dad's recipe
And with that, I'll see you on the water...
John
Remember to take your kids fishn'
Temp and over crowding pan maybe the problem also. I'm no expert but I have cooked fish for a long time. My dad and mom both cooked fish for us as kids. I have never matched what they did. I use the same method and mine turn out good but I have to say I miss their taste of fish. Could be a secret ingredient or I just I miss them. Memories of a good time won't satisfy my taste buds either.. Good luck on your cooking.
No better way than dad's way
And with that, I'll see you on the water...
John
Remember to take your kids fishn'