Thread: Like the taste, not the texture

Eat them fresh.

Fish are like strawberries. The taste will be there, but the texture is lacking.

Andys red , grease at 350

Originally Posted by Rogrock

Hey all, I've been deep frying my crappie after breading them with flour, eggs, then cracker crumbs. I get that nice crunchy outside, but the fillets are quite "mushy" in texture. Tastes pretty good, but the "oatmeal" texture isn't my favorite. Any thoughts?

That's usually from freezing the fillets. You probably aren't likely to get that "flaky" moist meat unless you fry them fresh ... but, freezing them in water might be your best bet if you can't fry them "fresh caught".

They can also get that "mushy oatmeal texture" if you fry them on too low a heat setting or for too long a time. You want the breading to get fried brown quick, so that it keeps the moisture in. Fish don't take very long to cook ... so, overcooking might also be the cause. 375-400deg oil @ 3-5mins (depending on thickness of fillet & type of breading) seems to be the normal range for deep frying. Keeping the oil temp constant (& above 375deg) is key, and may require constant monitoring. Cold fillets will decrease your oil temp quickly, so it's best to allow the fillets to come to room temp before adding any covering/breading.

I fry my fillets in an iron skillet ... breaded with nothing but yellow corn meal ... fried about 2mins per side ... 1/4-1/3" Peanut oil ... elec stove setting at med hi

... cp

I may have been frying them on oil that wasn't hot enough. I have been frying them fresh, not after freezing. Will try your suggestions 'cuz I sure like catching them. Only keep enough to eat, so want them to taste good when I do get them

Oil that isn't hot enough will make them soggy

mine are never mushy....what I do....put fillets in bowl of ice to get really cold......remove and pat down firmly with paper towels to remove the water....roll them in a bowl mustard....shake in plastic grocery bag with Zatterains Seasoned Fish Fry....cook in peanut oil at 350 deg until they float....or desired crispiness is desired....

Prefers Shiners. A little mustard sure does make them taste good. A little mustard brushed on before the batter is the only way we fry them now.

My usual cooking routine has been: flour, eggs, cracker crumbs, fry in deep fryer 350-375 till golden brown. I'll try hotter grease and different suggested batters. Have eaten a lot of panfish and always get a nice flaky white meat with a crunchy coating. Just haven't figured it out for crappies. Appreciate all your thoughts!