1) Oil was not hot enough?
2) Breader sat too long on fish before entering grease?
3) Fish was still cold or partially frozen?
we fried up some crappies last night they were mushy. they supposed to be mushy or did we under cook them?
Live2Fish
1) Oil was not hot enough?
2) Breader sat too long on fish before entering grease?
3) Fish was still cold or partially frozen?
Currently a non-fishing slacker! (not for too much longer)
vegetable oil wuz 350 - 400
a few shakes in the breader straight to the grease
fish were still swimming in my live well 10 minutes before going in the pan
Live2Fish
Crappie do not have the same texture of say walleye, salmon, swordfish or even white bass. They seem to have a tendency to be somewhat "mushy", I guess. They are not a real firm fish. I much prefer a fresh crappie fillet to a frozen crappie fillet as they kinda 'puff up' a lot more!:D
the trick to catch that finnicky speck....
gently set the hook just before the peck
Try putting them in ICE cold water to firm them up before cooking them.:D
CrappieMagnet
HOTTER GREASE...Cook until golden brown. If filets are big, then cut them up.
thanks CrappieMagnet I'll try the ice water
sac-a-lait my frying pan only goes up to 400 I'll max her out next time
CrappieHusky I thought they must be more mushy than other fish... being new to crappie and all wasn't really sure
Last edited by slowpole; 03-31-2007 at 09:55 PM.
Live2Fish
You should be able to drop a piece of white bread in the oil and it will inst turn into toast . Thats how I know when then the oil is hot enough , and after the first batch the oil will have cooled off a little because of the first batch you cooked .let it come back up to the right temp again . Take and dip your fish in an egg and then in the flour , fry till crispy on each side about 2min on each side add salt to taste. send me all the ones you don't want . Ha enjoy
If oil was 350-400 try patting filets dry with paper towel before breading with dry golden dip I don"t use any liquid with my dip and cook until golden brown. Just my $.02
fresh crappie are a little mushy. they will firm up after been froze.
thaw them out and pat dry.
heat grease to 400 deg. F
to tell the temp of grease once it heats up throw a kitchen match in it let it float till the match lites and goes out the temp will be right.
but i use a candy thermometer sold at most grocery stores. to keep the heat at the 400 deg f
cut your filets in to 1 1/2 in strips dont add to many to the pan about 8 pieces at a time so they cook thru fast and not soak up grease.
once the fish floats to the top they are done .
leave a little longer for more crisp.
~ sticko ~