Reply With QuoteStir the grease with something to get a more accurate reading before the first batch.Originally Posted by crip47
Likes: 0
Thanks: 0
HaHa: 0
Slabmaster II
I recently got a small deep fryer for x-mas and i love the thing.I use canola oil in it.To get a breading i just crack open an egg or two in a bowl,dip the fillet in there then on a plate my bread crumbs,cover the entire fillet in crumbs and just drop in the deep fryer for 2-3 minutes.You so have a crispy fillet everytime.
Crappie Wall Hanger II
Stir the grease with something to get a more accurate reading before the first batch.
Trump is like the guy that comes on the playground and beats up on the guys that's been pushing you around for the last 30 or 40 years.
Keeper
Crispy Filets
Mix a little corn flour in with your meal.
Slabmaster
re: crispy fish and french fries
sounds like your oil isnt hot enough, use thermometer if you cant judge by the bubbles and how fast things cook.
I liek to cook fish on the hot side , so i have to monitor it closely to keep it from burning and scorching the oil,.. My fish is done on inside and very crispy on outside..
if you like home made frenchfries extra crispy you'll love this trick.....>>>
the wife cuts fries and soaks in water to keep em from browning..I par-fry them about 1/3 to 1/2 done , remove them and place them in a bowl to drain.
Then cook them as we need them to get them really crispy, they will stay crispy and you have cooked out alot more moisture than just cooking once.!!
experiment and see how well it works!
Trophy King
Crispy Fish
I agree with Matt S above. I use a Fry Daddy from Walmart and the fish comes out the same everytime. Crispy and Golden Brown. Egg wash and dip in whatever batter you choose. Drop in after waiting the initial 15 minutes for oil to come to temp and stays at the right temp during cooking.
Go Navy
Crappie Wall Hanger
try this one take crackers and put them in a zip lock bag and pound them into a powder.
take 2 tablespoons of prepaired mustard and a teaspoon of sour cream mix together .
brush your fellets with this mixture. then roll them in the cracker crumb powder.
cut fellets in a bout 1 1/2 inch strips drop into hot oil heated to 375 degrees.
cook till golden brown.
Crappie Wall Hanger II
Oil temp is critical and also don't put too many in at once. Adding them too fast lowers the oil temp. Also, I use this trick on chicken and I bet it would work on fish too. After you fry it to almost the desired done-ness, take it out, let it cool and drain. Then pop it back in the hot oil for a few. Makes my chicken super crispy. haven't tried it with fish though.
Crappie.com 1K Star General
try dippin in bulgarian butter milk before seasoning them.
FISH-ON!!!!!
Crappie Wall Hanger
another crispy recepie is drag the fillets thru and egg and milk wash and roll them in a meal of crushed up corn flakes bake in the oven on 350 degrees about 20 minutes or till they flake with a fork.
Crispy Crappies ? You got'em, right here, bud !
Hey guy,
I've been cooking fish for over 30 years, including deep-frying.
If you want great results with your deep-fried slabs, check out the timely tips I've written about below.
You're sure to fry up a winning batch 'o calicoes, if you follow these simple rules :
Make sure your oil is practically smokin' hot (but not above 400 degrees).
Try peanut oil -- it has a higher break-down point than most oils, like canola, corn, vegetable, and the like.
Fry your fillets in small batches -- for example ; when using one qt. of oil,
just drop two or three fillets at one time. Don't overcrowd 'em, or you'll cool the oil down too much.
Keep your fillets refrigerated, right up until the moment you drop them into the hot oil. Cold fish -- plus hot oil equals best results. Less soggy, too.
Try some different types of crumbs and coatings. A product called Dixie Fry works really well, if you firsat soak your fillets in half-n-half.
Don't use milk for this -- the water content is too high. The proteins must get between the glutens in the wheat, and the fat content in the half-n-half works best for this.
Also, avoid egg for your coating in any form. It tends to make quick-fried foods mushy. Egg and breadcrumb combo coatings work better when frying foods that need more cooking time, like chicken and pork.
The biggest single factor in obtaining crispness when frying thin fish fillets,
is speed. Fry quickly ! Crappie fillets generally take just seconds to cook in hot oil ... yes -- seconds ! About 20 to 30 seconds is all the time you need.
Any longer and you'll over-cook them.
Once again, hot oil (I use 370 to 375 dgrees) is key, and if you've got a thin coating on your fish, the fillets WILL turn out crispy.
I soak my fillets in half-n-half for 10 minutes, then dredge them in Dixie Fry, (or similar, light coating) and immediately drop them into the hot oil.
They come out perfect every time this way -- no kidding !
Corn meal can work just as well, but you can't use too much as a coating.
A light dusting is all that's needed. Soak fillets in half-n-half first.
And egg wash -- as I said before -- will slow down the frying time, which will only make the fillets overcook, or undercook.
Plain cornstarch is another trick that can give you extra-crispy fillets.
Japanese bread crumbs are yet another product that does the same.
Drain your fish well, on paper towels. Nobody likes extra side of grease with their fish.
However, if you fry your fillets properly, this shouldn't even be an issue.
I've written many articles and a few short books on the subjects of handling, cooking, cleaning, and keeping fresh fish.
I am a freelance outdoor writer by trade, and live in Upstate New York,
north of Syracuse.
Any other questions, feel free to PM me.
Good fishing and good eating -- that's why I love to go slab-seeking !
Kaptain K
Posting Permissions
