To Fry Fish In the House or Not?

[DrNip]

I try not to fry anything in the house. Hate cleaning up grease splatter all over stove, counter and ground. Have a grease splatter lid but tends to just get in my way and still have to clean afterwards. I do lost my frying outside.

["D"]

I fry both inside and out depending on how much. I fry in a presto gran pappy frier. Holds one 48 ounce bottle of oil and heats to 350 degrees. Its deep, so not much mess. I set it on a plate and fry away. My pan is right next to it. Works good for shrimp as well.

[Ketchn]

All meals prepared here require you to close the doors on all the rooms , wife’s rule

[Atimm693]

Inside. I have one of the little electric deep fryers. I prefer it over a pan, better temp control and it doesn't seem to splatter as much. I can usually just cover it and reuse the grease 2-3 times.

I have never noticed much of a fish smell, the hot grease has an odor that can linger for a day or so, not a big deal and I don't think it smells bad.

[Chuck Adams]

Always inside!



Sent from my iPad using Crappie.com

[GoTennTitans]

I fry inside with the stove fan & vent on. On rare occasions that I make salmon patties, I do them outside. They were my father in law’s favorite. I swear he could’ve eaten salmon Pattie’s every meal. Not me, but I do them every now and then and think of him.

[shipahoy41]

I do it outside most of the time out of consideration for my wife. She doesn’t mind the smell but the clean up outside keeps her from having a messy kitchen. In the winter it’s inside all the way.

Same here. I clean the fish outside so the clean up is much easier. Sometimes we grill catfish. That also is done outside. Tilapia is baked in the oven. Crappie is done in the air fryer. After we eat and clean the dishes we spray Lavender scent. Loretta is happy, I am happy and we get to catch, clean and cook again.

Mike

[Rojo]

I figured more of a 50/50 split but a pattern of inside frying cooks is showing. I dry age my Crappie fillets at least a week. All the excess fillet water drains out of the fish so when we fry them they have very low oil spatter. Also they get very sweet tasting.

[DockShootinJack]

Interesting never considered that

[Jamesdean]

That's Awesome to hear from you Sir, it just came natural to me for some reason. I wish I had the same tendencies out in my shops, I have to spend most morning picking up behind myself, I tend to drag it out but slow to put it back. Always several projects or tasks going at the same time. No Excuse. I will say studying books on Bacteria concerning meat handling puts a caution to any food preparation and I cook a lot for others too.

I said that about clean as you go...in the kitchen. in the shop/shed, or around an area I'm workin' on a project in, It looks like a tornado went through a few minutes before. Mostly because I have to move stuff out the way, and no place to move it to so it gets piled here, there and every where, sometimes several times before project is done...LOL. Need to go through the house and get rid of a lot of stuff that has accumulated over time. Sorta happens when two households combine, and then throw in an over the road truck driver, (actually an other house on wheels), retires and all that stuff comes back into the house too, making it three households of stuff in one house. Two adults, three fur babies, (chihuahua's), one major hobby of fishing and making jigs and asst'd fishing tackle...you get the picture. Then with all this in the house, try a remodel...Ain't never seen no mess like this mess...