Thread: Question on how to get my deep fried crappie REALLY CRUNCHY!

double batter then. Dip in flour, then an egg wash and then into some Panko bread crumbs. Oil at 375 when you put em in cause it'll drop 15-20 degrees instantly. 350 cooking temp is perfect

Thanks

Had probably the best crappie dinner ever last eve so thought I'd share. I too really like the crunchy outer coating but was having trouble finding exactly what I wanted. Last eve I tried a combo of what I've read on here, coat fish with BBQ sauce on both sides, refrigerate, dip into a 50/50 mixture of whatever fish fry coating you like (loiusiana, cajun, etc) and corn flake crumbs, pan fry as usual in peanut oil. Wow, these were fantastic, crunchy, perfectly done in the middle. My only problem was fighting over the last one with my wife... I won
Get in my belly!

Originally Posted by DonDon

double batter then. Dip in flour, then an egg wash and then into some Panko bread crumbs. Oil at 375 when you put em in cause it'll drop 15-20 degrees instantly. 350 cooking temp is perfect

Even double dip them in your favorite breading, the egg wash seals the deal. We do a home made tempura/panko for the walleyes, thats my Thanksgiving meal. Light, crunchy and likely to get a fork stuck in your hand for the last piece. Oh yeah, deep frying is what I think is the best way for the crunchy, crispy fish, it seals the whole fish at once. When it floats, it's done, you can go a little longer for browning to taste. HAPPY THANKSGIVING

Originally Posted by crappiedoc

Even double dip them in your favorite breading, the egg wash seals the deal. We do a home made tempura/panko for the walleyes, thats my Thanksgiving meal. Light, crunchy and likely to get a fork stuck in your hand for the last piece. Oh yeah, deep frying is what I think is the best way for the crunchy, crispy fish, it seals the whole fish at once. When it floats, it's done, you can go a little longer for browning to taste. HAPPY THANKSGIVING

I agree, deep frying is the way to go if you want it crunchy. I normally heat my oil to 400 before I put the fish in, works for me!
That is a great Thanksgiving dinner by the way!

Pan fried fish are crunchier than deep fried fish too.Thumbs Up

Don't cover them with foil after you pull them from the fryer. Mine seem to stay crispy if I don't do that.

I do mine like I do Chicken Fried stake.... only I use butter milk, hot sauce bath to rest the fish in for at least an hour... then I simply go strait from the buttermilk to the breading of choice then repeat.... dip the battered fish back in the buttermilk and then back to the breading. pan fry at 350 and drain on paper towels.. this never fails for me.... I prefer Zaterans for the breading.