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Frying fish help #7947405 08/23/20 10:55 PM
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I'm a pretty good cook. My family enjoys everything I make except I s#ck at frying, especially fish. Today I used the outdoor propane burner with about 1.5" of corn oil. Egg wash and new Orleans premixed breading. Thermometer read 350-375. The breading turns dark even speckles of black. Not golden brown and turns out hard..lcooked 4-5 mins. I've always blacked or cooked in pit in foil but my kids like fried so I keep trying. Not sure what I'm doing wrong.


Re: Frying fish help [Re: magspa] #7947414 08/23/20 11:01 PM
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Use more oil to deep fry, a pot that holds at least a gallon, and don’t put too many in at one time. Use regular cornmeal seasoned with what you like and forget the egg wash. That’s the only thing you’re doing wrong. It’s not hard to cook good fish. I cooked for 12 people last night.

Re: Frying fish help [Re: magspa] #7947416 08/23/20 11:06 PM
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So about how deep of oil? The pot will definitely hold a gallon.


Re: Frying fish help [Re: magspa] #7947423 08/23/20 11:11 PM
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It’s the egg that’s making it hard. I recommend cutting the egg with milk, or just use milk for wash. Also, I’d add more oil. With only 1 1/2” it sounds like the little burnt/toasty bits are settling on your fish instead of the bottom of the pot. 350-375 is the right temp. I prefer a hot and fast crispy fry at 370-375 with a good seasoned cornmeal based batter like Andy’s or Louisiana brand. If I’m not mistaken, I think the New Orleans mix has a lot of flour in it? I don’t think I’ve ever used that mix.

Re: Frying fish help [Re: magspa] #7947429 08/23/20 11:15 PM
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I wouldn't use egg or milk...just use Louisiana seasoned fish fry in the blue bag nothing else is needed

Re: Frying fish help [Re: magspa] #7947431 08/23/20 11:15 PM
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Originally Posted by magspa
So about how deep of oil? The pot will definitely hold a gallon.



3-6” depending on how much fish you’re going to fry.

Re: Frying fish help [Re: NewGulf] #7947433 08/23/20 11:18 PM
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Originally Posted by NewGulf
I wouldn't use egg or milk...just use Louisiana seasoned fish fry in the blue bag nothing else is needed


Roger that. I do the same sometimes for a lighter batter. I like that breading so normally use milk to get more to stick.

Re: Frying fish help [Re: magspa] #7947437 08/23/20 11:23 PM
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I've done it for crowds for years. I breaded it ahead of time to let it get close to room temperature and a little gummy,which eliminated my need for an egg wash. Shook each piece before dropping it in to oil around 350°. Also I found that they would stick to the basket. I gave up the basked and used it as a rack. I later used the basket for my fries, which I had pre fried.

Also, breaded frozen okra does well in there.

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Re: Frying fish help [Re: magspa] #7947438 08/23/20 11:25 PM
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I gave up on deep frying since we’re only two folks. I use a cast iron skillet and about a half of lard on medium high (just starting to smoke) and fry one or two pieces at a time. I might go 90 seconds on each side. I use the blue box Louisiana fish fry. Sometimes I will roll the fillets in thinned down mustard before rolling them in the fish fry.

It comes out golden brown and delicious.

It sounds like you’re really overcooking your fish. I would try 90 seconds to two minutes and then let it rest on newspaper to drain and finish cooking. Break the fillet in half and if it’s flaky and white try it. You can always drop it back in tow a few more seconds if needed.


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Re: Frying fish help [Re: Cast] #7947453 08/23/20 11:38 PM
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Originally Posted by Cast
I gave up on deep frying since we’re only two folks. I use a cast iron skillet and about a half of lard on medium high (just starting to smoke) and fry one or two pieces at a time. I might go 90 seconds on each side. I use the blue box Louisiana fish fry. Sometimes I will roll the fillets in thinned down mustard before rolling them in the fish fry.

It comes out golden brown and delicious.

It sounds like you’re really overcooking your fish. I would try 90 seconds to two minutes and then let it rest on newspaper to drain and finish cooking. Break the fillet in half and if it’s flaky and white try it. You can always drop it back in tow a few more seconds if needed.


I forgot the part about mustard. Beats the snot out of egg wash and cleaner to.


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Re: Frying fish help [Re: magspa] #7947459 08/23/20 11:42 PM
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No egg. It cooks too fast. I salt the fish a little to get some of the moisture to the surface and don't need anything to make the meal stick. You want your oil at 360. Let it heat slowly to 390 then add the fish. The oil will "boil" and you'll lose some heat in the oil. Increase the temp slightly to compensate then reduce back to keep from getting it too hot. And I agree, you need more oil. Enough to float the fist at least. If it is touching the bottom of the pan it's going to get too hot.

Re: Frying fish help [Re: Cast] #7947469 08/23/20 11:50 PM
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Originally Posted by Cast
I gave up on deep frying since we’re only two folks. I use a cast iron skillet and about a half of lard on medium high (just starting to smoke) and fry one or two pieces at a time. I might go 90 seconds on each side. I use the blue box Louisiana fish fry. Sometimes I will roll the fillets in thinned down mustard before rolling them in the fish fry.

It comes out golden brown and delicious.

It sounds like you’re really overcooking your fish. I would try 90 seconds to two minutes and then let it rest on newspaper to drain and finish cooking. Break the fillet in half and if it’s flaky and white try it. You can always drop it back in tow a few more seconds if needed.



Man I just can’t put mustard on fish, it’s like ketchup on a steak to me.
roflmao

Re: Frying fish help [Re: magspa] #7947470 08/23/20 11:51 PM
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Ok thanks, have some more trout in the freezer. I'll have to try again with more oil and no wash. I like the mustard idea but I'm the only one who likes it. Today the heat was actually quickly increasing when I added fish, why would that be? I was able to balance it out though. And what type of oil do yal prefer?


Re: Frying fish help [Re: magspa] #7947474 08/23/20 11:53 PM
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I am with Cast, we fry on the stove using a skillet.


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Re: Frying fish help [Re: magspa] #7947481 08/23/20 11:57 PM
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Originally Posted by magspa
Ok thanks, have some more trout in the freezer. I'll have to try again with more oil and no wash. I like the mustard idea but I'm the only one who likes it. Today the heat was actually quickly increasing when I added fish, why would that be? I was able to balance it out though. And what type of oil do yal prefer?


I promise you that you won't notice the mustard. Specks are a great choice. I once helped sponsor a fish fry for 60 people at nation NSTRA field trial. Other people fought different fish including walleye and catfish. The trout went first.


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Re: Frying fish help [Re: bill oxner] #7947490 08/24/20 12:03 AM
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I’ve eaten fish fried with mustard and I could definitely taste it.

Re: Frying fish help [Re: magspa] #7947579 08/24/20 01:04 AM
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My aunt used to make a corndog batter, and dip fillets in the batter and deep fry them. It was like easting a hush puppy and fish in each bite.


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Re: Frying fish help [Re: magspa] #7947755 08/24/20 02:59 AM
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I like just plain corn meal a lot of times for my redfish, but go to the trouble of using Louisiana brand for fine fish like trout, oysters, or fresh veggies where I don't want a real heavy coating. If you can find it, try the yellow package which has a little lemon in it too, gives it a nice tang. I never use egg, and like to keep my temp in the 360-370 range.

Re: Frying fish help [Re: magspa] #7947757 08/24/20 03:02 AM
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1 gallon oil minimum, cook til they float.

Re: Frying fish help [Re: skinnerback] #7947791 08/24/20 03:38 AM
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Originally Posted by skinnerback
I’ve eaten fish fried with mustard and I could definitely taste it.


I will tell you sand trout with mustard cooked by true coonarses is legit. I have to disagree Skinner. Probably the only time I will do it lol


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Re: Frying fish help [Re: magspa] #7947801 08/24/20 03:45 AM
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3 minutes at 375 deep fried. Perfect everytime. I buy the big tubs of Louisiana Fish Fry at Sams.


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Re: Frying fish help [Re: 2Beez] #7947812 08/24/20 03:53 AM
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Originally Posted by 2Beez
Originally Posted by skinnerback
I’ve eaten fish fried with mustard and I could definitely taste it.


I will tell you sand trout with mustard cooked by true coonarses is legit. I have to disagree Skinner. Probably the only time I will do it lol



You had probably been drinking LOL.
Been a long time since I've eaten sand trout. I only tried mustard fried fish once. I love mustard, I just can't put it on fish. Same thing with BBQ, when I see folks using mustard prepping meat I cringe . Mustard is for hot dogs, sausage, & hamburgers man. scared

Re: Frying fish help [Re: skinnerback] #7947838 08/24/20 04:50 AM
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Originally Posted by skinnerback
Originally Posted by 2Beez
Originally Posted by skinnerback
I’ve eaten fish fried with mustard and I could definitely taste it.


I will tell you sand trout with mustard cooked by true coonarses is legit. I have to disagree Skinner. Probably the only time I will do it lol



You had probably been drinking LOL.
Been a long time since I've eaten sand trout. I only tried mustard fried fish once. I love mustard, I just can't put it on fish. Same thing with BBQ, when I see folks using mustard prepping meat I cringe . Mustard is for hot dogs, sausage, & hamburgers man. scared

Try a very thin layer, you do not want it slathered on like the fish was a hotdog or hamburger. A little squeeze of mustard and the spread out thin


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Re: Frying fish help [Re: dogcatcher] #7947845 08/24/20 05:12 AM
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Originally Posted by dogcatcher
Originally Posted by skinnerback
Originally Posted by 2Beez
Originally Posted by skinnerback
I’ve eaten fish fried with mustard and I could definitely taste it.


I will tell you sand trout with mustard cooked by true coonarses is legit. I have to disagree Skinner. Probably the only time I will do it lol



You had probably been drinking LOL.
Been a long time since I've eaten sand trout. I only tried mustard fried fish once. I love mustard, I just can't put it on fish. Same thing with BBQ, when I see folks using mustard prepping meat I cringe . Mustard is for hot dogs, sausage, & hamburgers man. scared

Try a very thin layer, you do not want it slathered on like the fish was a hotdog or hamburger. A little squeeze of mustard and the spread out thin



I can see a real thin layer working. What I had tasted like it had been marinated in it LOL.

Re: Frying fish help [Re: magspa] #7947906 08/24/20 11:43 AM
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Get you a bayou classic fish fryer fill with peanut oil they make 1 or 2 basket models 350 degree oil and cook till they float. Louisiana fish fry in the blue bag or make up your own cornmeal mix Creole seasoning salt,pepper and no mustard. Those batter bowls are helpful for getting meal on fish. And cool real French fries.

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