Deep Fried Fish

[AWH]

I just got a deep fryer for Christmas. I've never personally used one before. So I was wondering, what kind of batter do you prefer to use for your fish? And how do you prepare the batter?

[Guest]

My favorite is very simple. I use Frying Magic. Simply soak fillets in milk, dip into Frying Magic, then into the skillet. I would guess it works as well in a deep fryer, altho I don't have one.

Since I like fish, I do not like the batter to overwhelm the fish flavor. Frying Magic is a more subtle coating, not heavy.

[Guest]

Beer batter can be tasty also:

1 cup flour
1 egg
1 tsp. baking powder (not soda)
1 tbsp. sugar
salt (optional)
Add beer to desired consistency - usually nearly a can.

I've also tried the beer batter using Shore Lunch brand mix and their recipe, and it works well also.

Dry off your fillets first on paper towel, then plop 'em in the batter, and you're set to go.

Fillets are best eaten immediately - not sitting around in a warming pan for an hour...

[Guest]

Sorry I haven't been able to get on much lately, with the Holidays and all.

AWH,

All of the aforemetioned will due jut fine. The key thing when frying fish in shortening or oil is to ensure that your oil is hot enough. It should be min of 340 degrees and ideally 350. If it's not your food will absorb oil and the result will be very greasy food.

Paul

[Guest]

PWaldow makes a real good point about the temp of the oil. I have never had a thermometer for measuring the temperature of the oil, so my rule of thumb is to heat the oil up 'til it starts smoking, and then back off a bit. Usually the oil is actually too hot for the first batch, but the fillets will cool it. If they don't bubble and sizzle immediately on contact with the oil, you're not hot enough.

[Borch]

Yes, the temp of the oil is very important. Generally, hotter is better but 350-375 is what I shoot for.

Our favorite recipe for fish breading is:

Two packets of soda cracker crushed in a blender.
2/3 cup corn meal
1 TBSP Laurey's Season Salt
1 TBSP Cajun Seasoning
2 eggs(mixed with a fork)

Cut the fish into small strips(fries faster and crunchier) Dry with paper towels. Dip fish into eggs. Put about 1/2 breading mixture into a gallon zip lock bag Add 4-8 pieces of dipped fish, zip the bag and shake. Add fish to the hot oil and fry for about 5 minutes. Ummmm Good!!!!

[Guest]

There are deep frying thermometers available for just a few bucks in the kitchen supply sections of nearly every discount or hardware store. To heat the oil to the smoking point is breaking down the oil, fine I guess if you are only doing one batch, but the thermometer is really the only way to go. They look like a instant read, with a larger dial and stem. I watched a program where they were describing the techniques of fish and chips shops. They recommended a starting temp of 360 degrees F. Also the batter will turn out better if it is kept ice cold while dipping the fish, and then instantly into the oil, absorbs even less oil. I like a very thin light batter. Adding a few tablespoons of some type of starch; corn, arrowroot powder, potato, in place of some of the flour, makes a nice coating as well. Well deep fried fish is surely a delicacy.

[Guest]

Paul/ i have read that the best frying temp for fish is 320-330 and that anything higher is too hot and will burn the fish. Is this accurate? I do know that if its not hot enough it will soak into the fish like you stated. I got a new deep fryer myself. Also what is a proper cooking time in a turkey cooker for duck? Thanks D-man

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[Guest]

Derek,

There's a little bit of difference between frying fish in a pan or an electric fryer and a deep fryer,havin to do with direct and indirect heat. For a deep fryer ideal temp is 350 +/- 5 degrees. If frying fish in a pan or an electric fry pan you're better off at abut 325 degrees.

As far as the duck in the turkey fryer. I have never done it but I would say try 10-12 minutes to start and take it from there.

Paul

[Guest]

Thanks Paul/ i think i read that about direct and indirect heat so it makes sense now. I think i have always cranked it up to high.

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MILLE LACS AREA GUIDE SERVICE
651-271-5459 http://fishingminnesota.com/millelacsguide/

[Guest]

If you want to try something a little different than the soda crackers, try using "RITZ" brand crackers, I find these to really add to the flavor.
Mike

[Guest]

Fireman,

I like the tartar recipe

Paul

[fireman182]

For a breading dip the fish in flour with some black pepper mixed in (no salt, this will ruin the oil, salt afterwards as needed), then dip the fish in buttermilk and then into cracker meal. You can bread up trays of fish an hour before cooking. If you have more than one layer while breading put a sheet of wax paper between the layers of fish and place in the fridge until you are ready to deep fry. I got this from an old timer on the north shore near silver bay about fifteen years ago. They use this for their smelt and hearing batter/coating. I use it on all types of fish now and it is excellent. For a tarter sauce, mix some miracle whip, about 1 cup and some sweet relish (2 tablespoons) along with some yellow mustard. ( 2 teaspoons or to taste) Let it set for awhile and it is awesome on fish.

[Drake]

SUPER easy and quick way that we like to do our fish in the cooker (or even a deep pan with oil) is to moisten the fish and drop it in a large baggie that has Jiffy Corn Bread Mix in it and shake it up then throw it in the hot oil. The taste has just a touch of sweet..we use it for crappie, walleye and northern, and it makes it really nice when we are staying away from home, everything is all in the little box.

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Drake Motel
drakemotel.com
(888)253-8501
[email protected]