deep frying fish

[SDPROV]

I am new to the deep frying game and have a couple of questions! What temp is recommended to get the oil to for placing the fish in and how long works best at that temp? Is it different for doing chislic? Thanks for any help!

[paul pachowicz]

You can pick up a candy type thermometer pretty cheap. They have scales on the tube for a variety of fried food products. Mine says 375 for fish. Why try to guess and come out with a soggy or burned walleye fillet?

[Chef]

If you don' have a thermometer, you can dip the tip of a filet into the oil to see if it is ready to fry. It will immediatley bubble. Remember, oil that's too hot will burn the outside coating and your fish will be under cooked. The more filets you add to the oil, the faster the oil will cool down, so try not to fry too many pieces at one time.

Use Peanut oil if you can get it, it has the highest flash point of all oils and it adds a great flavor to your fish.

[Phred52]

SDPROV, Look into a digital instant read thermometer to monitor your oil temperature. Temp control is SO CRITICAL! 350*-375* is the temp you want to fry at and still not degrade (burn) your oil. A couple of weeks ago there was a thread on this same topic, It was titled "Propane Burners" back on 12/15 on this recipe forum. You might want to check that out. Phred52

[Jim Almquist]

Here is the thread that Phred52 was talking about-

Propane Burners

[Deitz Dittrich]

I cook in veg oil.. at 375-400..