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How do you fry your fish?

Old 01-10-2020, 08:57 AM
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Originally Posted by jgatorman View Post
Cut fish into chunks season with a touch of slap your mama and dust with zaterans wonderful mix and deep fry, you will thank me later. Less is more, taste the fish not the breading or batter. The coating is simply the frame the fish is the painting.
That’s just beautiful man.
Old 01-10-2020, 04:40 PM
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I typically only cook two types of fish, walleye and yellow perch. Perch gets Drake's breading mixed with a dark ale, beer batter.

Walleye usually dry beading, either Zatarains or Drake's, dip in egg wash then roll in seasoned Panko. I like to season with lemon pepper.

I like to throw some panko in my spice/coffee grinder to reduce the texture a bit.
Old 01-10-2020, 05:09 PM
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Good info here guys, thanks. Bought 2 packs of the Louisiana tonight, one regular fish fry, and one beer batter. Will try that and then some others posted here. Fish is good, but good batter makes it better.
Old 01-10-2020, 05:43 PM
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thanks to all who took time to post
Old 01-10-2020, 05:50 PM
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We cut our fish in finger sized pieces, add Louisiana hot sauce to it, then dredge in Zatarains seasoned fish fry. The batter is very light and golden brown. The pot you cook in can make a difference in color as well. I use either my cast iron or magnalite pot. Anything else the batter stays yellow.
Old 01-10-2020, 05:58 PM
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Here’s my other secret weapon. T-Fal fryer that stays at temp very well, auto filters the oil when done for multiple uses, and most goes in the dishwasher for easy clean up. Holds about a gallon of oil. Love this thing.

Amazon Amazon
Old 01-10-2020, 07:44 PM
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Originally Posted by creditcardguy View Post
Here’s my other secret weapon. T-Fal fryer that stays at temp very well, auto filters the oil when done for multiple uses, and most goes in the dishwasher for easy clean up. Holds about a gallon of oil. Love this thing.

https://www.amazon.com/FR8000-Basket.../dp/B00NQ7QFGM
That looks pretty good. I wish they would make a consumer fryer that would go above the 375 temp. I think that is the big difference between at home and restaurant frying. Maybe I am wrong, but that is what I think anyhow. I am always amazed when you see those cooking shows when the ladies just fry oil in a pot on the stovetop like it is no big deal! I would be afraid of starting the house on fire. Not sure how they do it, I mean I understand, I just don’t see myself comfortable enough to do it.
Old 01-10-2020, 08:06 PM
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Originally Posted by TheRealMacGyver View Post
That looks pretty good. I wish they would make a consumer fryer that would go above the 375 temp. I think that is the big difference between at home and restaurant frying. Maybe I am wrong, but that is what I think anyhow. I am always amazed when you see those cooking shows when the ladies just fry oil in a pot on the stovetop like it is no big deal! I would be afraid of starting the house on fire. Not sure how they do it, I mean I understand, I just don’t see myself comfortable enough to do it.
I was a restaurant mgr for years at Applebee’s, Chili’s. - fry fish and everything else at 350-375. The secret is keeping it at that temp. Commercial fryers get it back to temp very quickly, most home fryers takes damn near forever. If you put too much fish in and the temp drops you’re screwed. I only do 6-8 small fillets at a time in that thing, then wait until it’s back to 375 (the light goes off) before the next batch. I like this one because it holds temp pretty good.
Old 01-11-2020, 05:12 AM
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Frydaddy with canola or peanut oil. Set temperature at 375. Depending on size of fish pieces, I only put a little at the time so as to fry crispy, then let oil recover for a minute before putting in the next batch.

I soak some types of fish in mojo for a couple of hours first, like kingfish, otherwise just shake in some corn meal mix with some cajun seasoning added or zaterans type fry mix.

Eat while hot. Yummy. Had fried catfish last night that was most excellent.
Old 01-11-2020, 06:42 AM
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Originally Posted by TheRealMacGyver View Post
That looks pretty good. I wish they would make a consumer fryer that would go above the 375 temp. I think that is the big difference between at home and restaurant frying. Maybe I am wrong, but that is what I think anyhow. I am always amazed when you see those cooking shows when the ladies just fry oil in a pot on the stovetop like it is no big deal! I would be afraid of starting the house on fire. Not sure how they do it, I mean I understand, I just don’t see myself comfortable enough to do it.
The key to any home fryer is to make absolutely sure that home fryer is an 1800 watt device, anything else that does not have 1800 watts is junk and will not hold temperature very well. The sub 1800 watt unit will also get clobbered with temperature drop cooking french fries and will take a very long time to rebound from that temperature loss.

Bigger the oil pan, the bigger the problem.

Best performing 110v powered units will be 1800 watts and have no bigger then a 1 gallon oil capacity.

Fish does not cause temperature loss like fries, especially if using hand cut raw potatoes which will shed nearly 1/2 their weight in water when initially fried and it will take a LONG time for temperature to recover.

Best practice using a home 110 volt fryer is to cook all fries you plan on using till about 3/4s done. Remove fries and keep them in a pan nearby. Allow fryer to fully recover to temperature and then cook your fish. Don’t overload the fryer with fish. When you have about a minute to go on the fish toss in only enough precooked fries to accompany the serving size of fish currently in the fryer.

Now you have a perfectly cooked portion of fish with crispy hot fries and your oil will recover to temp very rapidly. Yea you have to stagger servings a little bit initially but once you get the process rolling, you can pump out enough product to keep 3-4 chow hounds satisfied with one 1 gallon fry unit. Cooking fish and finishing off the precooked fries will not cause the temperature drop that raw fries do, fry unit will need little if any time between batches of food to recover temperature, so you can keep cooking and deliver good product cooked in oil that has consistently been at 350F.

In my opinion if a home fry unit is not 1800 watts it’s junk and while having a really large capacity oil pan might make you think you can “cook a lot” if the heating element is only 1800 watts, any fryer holding more then a gallon of oil is going to be dog in terms of maintaining temperature and will tend to produce less then perfect results due to it’s inability to hold temperature.

Overall commandment not to be broken using any 110V powered home fry device is to not over load it. Cooking smaller batches will result in overall higher quality product vice batch size that exceeds the capacity of the heating element to keep the oil in 350ish temperature zone.

Last edited by Mpellet; 01-11-2020 at 10:39 AM.
Old 01-11-2020, 07:13 AM
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Originally Posted by TheRealMacGyver View Post
That looks pretty good. I wish they would make a consumer fryer that would go above the 375 temp. I think that is the big difference between at home and restaurant frying. Maybe I am wrong, but that is what I think anyhow. I am always amazed when you see those cooking shows when the ladies just fry oil in a pot on the stovetop like it is no big deal! I would be afraid of starting the house on fire. Not sure how they do it, I mean I understand, I just don’t see myself comfortable enough to do it.
Wise of you to be concerned. Keep a sheet pan handy when frying. If you have a pan fire, just cover w sheet pan.
Do not use the fire extinguisher please.
Old 01-11-2020, 07:28 AM
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Originally Posted by 305seahunter View Post
Louisiana Fish Fry for me. I skip the egg and flour. The moisture of the fish is enough for a light coating. Gives a nice crunch while being very thin
Same for me, but I use either Adluh Seafood Breader or Adluh Carolina Breader. Neither are sold in stores that I'm aware of. I go straight to the mill in Columbia and buy it in 25 lb. bags which I break down into gallon freezer bags and store in the freezer. About $20 for 25 lbs. and will last me quite a while. A gallon bag will hold 5 lbs. They have several breaders and I believe that most can be purchased directly from them on line.
Adluh Flour Store

I cook on an outdoor propane fryer in a cast iron pot.
Old 01-11-2020, 03:21 PM
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My family owned a breading company (Krispy Mixes) we blended Wintzells,LuLu,s,Original oyster houses breading for their seafood . I am a fan of 75% corn flour and 25% corn meal salt,pepper both white and black,onion,garlic and lemon powder. I wish I had a nickel for every 35 lb box of breading that I made.

Old 01-11-2020, 10:58 PM
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Originally Posted by tprice View Post
This or House Autry

good stuff
Old 01-12-2020, 04:27 AM
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Airfryer Haddock with House Autry seafood mix.

Pat dry, toss in a bag with seasoning and shake to coat fish.

Spray fish lightly with olive oil 400* for six minuets, flip and spray agin for five minuets.



















.
Old 01-12-2020, 04:33 AM
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Originally Posted by Reel 007 View Post
How do you make the egg wash, whenever I have tried that the eggs make too heavy a crust, like having scrambled eggs over my fish.
straight egg is to heavy, normally 2 eggs beaten and add in same amount of milk or a lil more in to it, thins it out.... learned that from Chick Fil A. Their “wash” is supposed to be an egg/milk wash
Old 01-12-2020, 04:56 AM
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Originally Posted by Reel 007 View Post
How do you make the egg wash, whenever I have tried that the eggs make too heavy a crust, like having scrambled eggs over my fish.
Originally Posted by Mak232 View Post
straight egg is to heavy, normally 2 eggs beaten and add in same amount of milk or a lil more in to it, thins it out.... learned that from Chick Fil A. Their “wash” is supposed to be an egg/milk wash
Thanks Mak.
Old 01-13-2020, 03:24 PM
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Lake Erie walleye tonite. Flour, Old Bay, garlic powder, salt and pepper. Fried it up in cast iron pan with butter. Keepin' it simple. Mmmm good.
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Old 01-14-2020, 06:36 PM
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Originally Posted by Walleye Guy View Post
Lake Erie walleye tonite. Flour, Old Bay, garlic powder, salt and pepper. Fried it up in cast iron pan with butter. Keepin' it simple. Mmmm good.
​​​​​​
sounds delicious !

Had a fish fry here in Florida last Saturday night
Utilized some walleye filets I brought down. Was a huge success.

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