Thread: Crappie Fish Fry for friends and neighbors

Sounds like a great event.
Such an event takes a lot of time in planning, preparation and cleanup.

Glad ya got er done and was a success!

You can easily cook for that many with one fryer. Have cooked for as many as 35
with one fryer. I like to bread fish 3 hours or more before cooking. Using a dry
breading place on covered trays and refrigerate. the breading will soak moisture and
be like a wet breading at time of cooking. This will cause very little of the breading
to fall off and soaks up very little cooking oil. Just my 2 cents.
Joe

Originally Posted by huntinslabs

Glad ya got er done and was a success!

Sounds like a great time but where are the pictures?

Originally Posted by huntinslabs

Glad ya got er done and was a success!

Mike, as always my friend, I appreciated your info.

Marv

Originally Posted by Joe

You can easily cook for that many with one fryer. Have cooked for as many as 35
with one fryer. I like to bread fish 3 hours or more before cooking. Using a dry
breading place on covered trays and refrigerate. the breading will soak moisture and
be like a wet breading at time of cooking. This will cause very little of the breading
to fall off and soaks up very little cooking oil. Just my 2 cents.
Joe

Hey Joe,

I'm going to try this out for the wife an me, sounds like a BIG, time saver!! Did you dip the filets in a egg wash first ?

Thanks

Originally Posted by Anchor Man

Sounds like a great time but where are the pictures?

Hi Anchor Man,

I asked my wife the same thing. lol I was busy outside frying fish, she was doing an excellent job greeting people, and completely forgot. I am going to see if any of my friends took any photos, or maybe they were too busy eating.

I do use an egg wash. I use an egg and milk mix. About one egg to one cup milk
and mix as much as needed depending on amount of fish to fry.
I like a breading mix of yellow corn meal and add Cajun seasoning. add
enough seasoning until you have a noticeable smell of the seasoning in the
cornmeal. May want to add a little extra salt. I usually don't when cooking
for a large group, because there are probably some on low sodium diet.
You can always add salt to fish at the table if needed.
If the fish is refrigerated for a few hours the breading soaks up the wash
and makes a nice coating. At the fryer I use a pan to place from 12-16 fillets
and dump all of them in the basket at same time. That gives all fillets in that
batch the same amount of frying time. This is much better than placing 1 or 2
fillets at a time. If I have someone available I will let them place the fillets in
the pan and have ready to dump for the next batch. Speeds things up.
Joe

Originally Posted by pescador

Hey Joe,

I'm going to try this out for the wife an me, sounds like a BIG, time saver!! Did you dip the filets in a egg wash first ?

Thanks