deep frying fish

[hamrej23]

I got some fish I am planning on deep frying, does anyone have any good recipies?

Thanks alot!

[SkunkedAgain]

I don't mess with the breading much, just some shore lunch with Lowry's added in for spice. However, my brother from Arizona introduced me to something that I never would have considered as a dipping sauce. He brought out some Sweet Chili Sauce made by Taste of Asia. It is excellent for dipping your fried fish into before eating. Now, I've tried buying other brands of chili sauce, but they usually taste like ketchup or cocktail sauce. This stuff is stocked at my cabin and my house. I've found it at Cub Foods, I believe that it's also at Rainbow, and at Zup's up on the Range.

[LABS4ME]

Make up some beer batter using a seasoned flour mix like Gary Roach's or Jack Sturm's or Jason Boeser's breading. The batter needs to be fairly runny like a melted milk shake. I like a beer that has a full body... but any beer will work. You'll have to adjust the beer to the breading to get the right consistancy based on how much you plan to prepare...

Soak fillets in milk for 10-15 minutes to remove any blood and to help flour stick to fillet.

Next I flour my fillets before dipping in batter (helps the batter stick to the fillet instead of falling off). I usually use a lightly seasoned flour mix. So from the milk to the seasoned flour to...

Then dip the floured fillet in the beer batter and let the excess batter run off fillet back into the bowl, dip immediatley in a bowl of PANKO (rice breading... available in the Asian section at the store). Make sure to fully cover the batter with the PANKO. This will give it a nice crispy outer texture... the batter will be fluffy and it will stick to the fillet because it's been floured 1st...

Good Luck!

Ken

[hamrej23]

does anyone have any ideas for me on what to batter them with?

like beer batter: what do you put in that?

[Jim Almquist]

Just take what ever dry mix that you like and add BEER. LABS4ME post above yours will work out great. I myself really like Jason Bosers mix but that is not found all over Minnesota but mostly in the Grand Rapids area.

[hamrej23]

thanks for the responces.

[muc33]

Hey Jim, did you ever get any JR's Mix? nummy on deep fried eyes, and bluegills!!!

[Jim Almquist]

Chad things have been so busy that I completely forgot about it. I still have your email so I think I will try to get some ordered up before this weekend. I am headed to LOTW NWA so I should have plenty of fish to fry even though right now we are loving the fish tacos so much it might be hard to switch

[SkunkedAgain]

As said above, buy some Shore Lunch or similar breading mix and then substitute beer for the liquid. It's not too hard, just experiment a little.

[irvingdog]

The single most important aspect of frying fish is the temperature of the oil! 375-380 degrees. No more, no less. If possible, at the moment you add the fish, increase the temperature to bring the oil back up where it needs to be (the fish will cool the oil for a bit). It makes a giagantic diference.

Also, the suggestion fo a dry dredge, then Panko, is right on!

[ZEEK1223]

In the grocery store right next to the shore lunch. There is the Mc Cormick batter "Golden dipt". They make a beer batter, a fish and chips batter, and a few others. These are excellent,simple, and fairly cheap. They do contain msg, so any food allergies would be a concern. The other one I will do is a instant potato buds fish. Very simple. You need flour,egg, and betty crocker potato buds. It can not be flakes. The betty crocker potato buds are the best. Dust fish with flour, then dredge in egg, then right to the buds. You want to press the fillets into the buds on both sides. Then into the oil for a nice alternative to the typical fish fry. This breading is fairly dirty in the frying oil, but is well worth it.