help me with frying fish

[andy j]

I have tried a few recipes for frying fish but I never seem to find one that is simple and that I can't screw up. I want a recipe that the breading is crispy and not soggy. Please make the recipe detailed so I don't screw it up. Thanks AJ

[Pherris]

I use Shore Lunch, there is a beer batter recipe on the box that is very simple and gets crispy if you deep fry them. umm umm Good..... Good Luck!!!!

[Maryjl]

The key to frying good fish is to make sure you use a good pan and very hot oil. I use a good cured cast iron fry pan when I fry fish. If your impatient and don't let the grease get hot enough your fish will turn out mushy and not crispy.

I've tried different batters, but this by far is my favorite. I've never measured it myself just threw it in a bag, but heres a starter depending on how much your going to fry.

1 cup flour
1/2 cup corn meal
2 table spoons of seasoning salt (Lawyers)
1 teaspoon garlic salt
a couple dashes of pepper

[Guest]

FRYING FISH I USE CORN MEAL AND FRY MAGIC MIX, ABOUT A FIFTY TO FIFTY MIX IN A GALLON FREEZER BAG, PUT FISH IN BAG AND SHAKE WELL AND THEN START FRYING I THINK YOU WILL BE HAPPY ABOUT YOUR FISH.
WALLEYE

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Bob's Guide Service
Remer-Grand Rapids, MN
Phone: (218) 566-2398

[Guest]

ANDY J,
THE ABSOLUTE SIMPLEST BREADING IS DRAKES CRISPY FRY MIX.IT'S ALREADY SEASONED.YOU CAN USE IT DRY OR AS A BATTER.THE DRY IS QUICKER AND VERY GOOD BUT IF YOU PREFER A BATTER I USE BEER AND/OR WATER AND JUST MAKE THE BATTER THICK ENOUGH TO COAT YOUR FINGER LIGHTLY.I AGREE,HOT OIL IS THE KEY.DRAKES IS IN A YELLOW BOX WITH A WHITE DUCK ON IT. GOOD LUCK!

[Borch]

Andy J,

Our favorite is very simple and makes for a crispy coating. Crush a package of saltine crackers(I do mine in the blender). Put crushes crackers, tsp seasonon salt, tsp cajun seasoning into a gallon zip lock bag. Cut your fish into smaller pieces(3-6 inches long, no more than 3/4 inch thick, 1/2 inch is better)this will allow the fish to fry more quickly and generally results in a crisper coating. Scramble 2 eggs in a bowl and dip the fish in the egg mixture. Throw 5 - 8 pieces into the zip lock bag, reseal and shake(leave alot of open space in the bag). Make sure your oil is hot(if you put a drop or egg or water in it it should pop and sizzle). Fry fish in oil until golden brown on both sides(may need to flip depending on how much oil your using). I use vegtable or canola oil. Put on a plate on a layer of paper towels. You can also add some corn meal or potato flakes to the cracker crumbs for a slightly different taste and texture.

[Guest]

The trick to frying anything is to not over fill the pan with meat. No matter how hot the oil, if you put too much meat or fish in it the water will boil out of the meat which evaporates and imediately cools the oil and you end up boiling the meat. Try frying a few fish at a time and keep them hot (375) in the oven until they are all done.

[Guest]

Mary, how do you cure a cast iron skillet? Does this keep food from sticking?
Thanks
Rooster

[Guest]

Rooster:
In regards to Curing a cast iron skillet what I do is when the skillet is new heat it up and take a paper towel and wipe oil on the inside of it and set aside to soak in. I do this 4 or 5 times and after everytime you use it. I store them oiled up so they are ready to go when i want to cook up some fish.Also practice watching you cooking temp. after a few trial and errors you'll get it figured out.

[Guest]

If you are impatient (like me) you can season the pan by using the oil/paper towel method to coat the inside of the pan, and then stick it in the oven at around 300 degrees for an hour. Periodically open up the oven and swab the oil around the entire inside of the pan. Turn oven off, and leave the pan in there (oil and all). Wipe excess oil off when you finally remember where you left the pan (or wife yells "What the heck is that thing doing in the oven?") and you are set to go.
DO NOT USE SCOURING PADS on a seasoned pan, or you are back to square one.

[Guest]

Another reason for soggy fish is what you do with them after they are cooked. Place the fillets on a cooling rack over a cookie sheet. Do not put on paper toweling or on each other, etc.