Thread: Deep Fryer vs. cast iron skillet

Cast Iron skillet is hard to beat. However, If I'm cooking more than 40 fillet's. The Electric skillet is nice for the extra room and Easy to maintain 350 temp.

Been cooking them, or had them cooked for me, in an iron skillet ... since I was a little feller. I have had occasion to eat deep fried, a few times, as well. Cooked right, I can't really tell the difference, except when comparing whole fish to fillets. Seems the skin, on a whole fish, adds a little sweet/nutty taste to them.

When I cook them in a cast iron skillet, I don't "float'em in grease", though Rofl ... just enough to come up 1/3-1/2 of the thickness of the fish/fillet. (1/2 on fillets - 1/3 on whole fish) And since they're just dusted with yellow corn meal, they don't take but a few minutes on each side before they're ready to be served.

I've got a Masterbuilt deep fry fish cooker (LP gas) ... but, it's never been used. Hoping to put it to use next year, at some of the Crappie Fish & Fry Camps that I intend to attend. Thumbs Up

... cp

We have always deep fried ours but I may have to try them in a skillet. Should work well when you only have a handful of fillets to cook. Deep fried does let you do a bunch a once. Hush puppies are an added bonus w/deep fryer.

I like them both ways. I'm a messy cook, so I use the deep fryer outside/propane.

I always use cast iron. throw them fish in with same sliced taters to keep the temp at 350 wait a few minutes. take them out and start eatin.

My wife likes the skillet because it's easier to clean and put away afterwards than the deep fryer. Bout the only time I use the deep fryer is when I cook larger bodied fish, like walleye, that would be hard to get cooked evenly in the skillet. Don't think you can go wrong either way with crappie though.

Cast iron skillet for fish, fryer for puppies and fries.

frydaddy all the way........