ok, I’m sure this has been covered, but I don’t see it at first look. What is the BEST way to fry fish? I want to hear about custom home made meal mixes as well as store bought ones. and your favorite oil too.
House of Autry seafood breader ass far as store bought goes. I like just a little oil in the pan and use EVOO and also canola oil from time to time
http://www.advoutdoors.com/
INSHORE AND NEARSHORE FISHING TRIPS AVAILABLE.
http://www.alcaminc.com
For all your Welding and Fastener needs give us a call!
Is that the best recipe for bonnethead?
I love my wife.
bonnets require italian dressing and a hot grill
http://www.advoutdoors.com/
INSHORE AND NEARSHORE FISHING TRIPS AVAILABLE.
http://www.alcaminc.com
For all your Welding and Fastener needs give us a call!
The most important thing about frying fish is your oil tempature. Get a good thermometer and I always use a propane burner outside, so you can really crank up the heat to maintain the oil temp. once you put the fish in b/c it will drop. You definitely never want the oil to drop below 360, I usually try to keep it around 370.
I usually use 3 types of batter:
-
House Autrys seasoned with Old Bay for a very light batter. Either just toss the fillets with this in a big bowl after a rinse, or dip in milk first, or a milk egg mixture. Just depends on how thick you want the batter on the outside. Squeeze lemon juice after done, just before eating.
-
Panko Breaded; very crunchy outside, good for fish tacos. You can season the filets first with whatever you want. Dredge filets in flour, then milk and eggwash, then dredge in Panko bread crumbs.
-
Beer Batter; for fish and chips style. Just mix equals parts beer and flour. Season batter however you like, I think I usually just do S&P. Dip filets in batter and let excess drip off pretty good and slowly lower in oil, to help a crust form before you drop it to the bottom so hopefully it doesn’t stick.
Those are my 3 go to batters for frying. Also, a good draining rack helps a lot. I use a sheet pan with newspaper, then set a cooling rack (the kind used for baking cookies) on top of that. Then the cooked fish sits on the wire rack and is able to completely drain. If you just throw it on a bunch of papertowels it can stay greasy and soggy.
Just remember HOT oil, and maintain it that way. Thats how I do it, but I’d like to hear more. I love fried fish… Grilled and blackened is awesome too, but sometimes you just can’t beat some good fried fish. I had some sheepshead on Monday night done up with the 1st batter, dam it was good.
HM, try dredging the filets in house autry instead of flour before the panko - best of both.
1/2 flour, 1/2 corn meal, salt, pepper, onion powder…cut the fillets into nuggets and drop into hot veg. oil. The first batch never makes it to the table. I have been known to soak those nuggets in a mix of hot sauce and water, then into a plastic container with a lid, so you can shake them up. This also works well with a mess of crappie or some tit sized bream.
quote:
some tit sized bream
please explain this term. being an inbred redneck, i’z already knows it.
“tit bream” are the big uns…hold em to your chest or tit to get the hook out cause theyre bigger than your hand.
quote:
Originally posted by charliehorse“tit bream” are the big uns…hold em to your chest or tit to get the hook out cause theyre bigger than your hand.
I explained this to a group of Yankees that I work with and they stared at me like my hair was on fire.
Behind this helm stands a sickness that not even a women can cure.
wash fillets, rinse, cut into chunks, coat with mustard, dredge in house autry and fry. serve with cold beer.
fry them they way i did tonight. i filletd 20 crappie this afternoon that my son and i caught this morning. mixed 1scoop flour/2.5scoopes white corn meal-salt and pepper, i let the fillets sit in the other half of beer for an hour or so. then the hush puppies. 1scoop flour/2.5scoops corn meal-1/2beer beat in with two eggs. i tbsp baking powder. one chopped onion-cut up some jalapenos and mix well. let sit a while to rise and then cook. this stuff was really good and also added some homemade cole slaw.
i will post a picture of my full belly when i figure out how. LOL
wht made it even better was that less than three hours earlier these fish were swimming .
If your in a pinch mix 1/2 bisquick and corn meal in a paper bag, season with some old bay and mix it up. Beat up an egg with a little milk in a bowl dip your fish in it throw em in the bag shack em up, fry em till they float.
If you want it a little crunchier grab a handful of cornflakes mash em up and add to the paper bag.
All the above are right on! Capt Fritz method is the all time eazy best for any 1" thick filet or scaled fish or flounder type fish. My favorite fo sho! One thing: Make SURE you’re oil is 350 or better degrees. Might go to 375 if you are cooking a bit when you add fish it will go down to 350 or less. Minimum 1/4" oil, deeper ok, just fish em out with something like a good steel spatula or spider.
- TwinVee 19’ Cat -
Are ya IN yet?
www.gamecock.com
Chop pecans down to a meal in your blender / food processor. Dust your fish and pan fry…little salt and pepper.
This is about all I use on the trout.
Also, try the corn meal mixes you get off the shelf…one a good as the other. 3 parts meal to 1 part parmesian cheese (in the can like you shake on pasta). Pan fry serve with choice of hot sauce wash down with fav cold beer.
Those who enjoy freedom most, are those who believe freedom is free.