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#12736996 - 04/30/18 03:42 PM Re: What does everyone fry fish in [Re: desertfisherman]
Mo Offline
TFF Guru

Registered: 10/08/01
Posts: 12652
Loc: Lake Palestine/Cherokee co
Another vote for Cast Iron dutch oven. If doing a small batch, I have a cast iron deep pot
than holds about a two quarts. Works great

Mo
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MY BACKYARD , 20,000 ACRES , NO MOWING smile

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#12751118 - 05/10/18 08:40 PM Re: What does everyone fry fish in [Re: redchevy]
Spiderman Offline
TFF Team Angler

Registered: 09/04/06
Posts: 4481
Loc: EAST TEXAS
Originally Posted By: redchevy
I have a counter top fryer. Holds a little over a gallon of oil and has two baskets. Its thermostatically controlled to what temp you set it on and works great.


This^^^^
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The first 5 days after the Weekend are the Hardest.

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#12822633 - 07/10/18 09:17 AM Re: What does everyone fry fish in [Re: desertfisherman]
Bissett Offline
TFF Team Angler

Registered: 07/09/13
Posts: 4843
Loc: Broken Arrow, OK
I use a fry daddy where I can drop about 5-6 fillets in at a time. Only takes a few minutes per batch (I like them crispy). I've done it this way for meals feeding up to ten people. Anything more, I might want to use a big propane fryer
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#12823024 - 07/10/18 01:44 PM Re: What does everyone fry fish in [Re: desertfisherman]
Flymeister Offline
Outdoorsman

Registered: 01/12/12
Posts: 96
Loc: TX Panhandle/Fritch
Discada with Avocado or Peanut Oil.

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#12826170 - 07/12/18 04:48 PM Re: What does everyone fry fish in [Re: redchevy]
olefisher Offline
Angler

Registered: 09/24/09
Posts: 400
Loc: Burleson Tx
Originally Posted By: redchevy
I have a counter top fryer. Holds a little over a gallon of oil and has two baskets. Its thermostatically controlled to what temp you set it on and works great.


Plus 1

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#12827551 - 07/13/18 07:00 PM Re: What does everyone fry fish in [Re: desertfisherman]
greenen Offline
Pro Angler

Registered: 05/24/08
Posts: 877
Loc: Harker Heights
Cast iron over propane outside. I have temp control fryer with baskets but I have a very large cast skillet and a handled dutch oven that I like best. Peanut oil because I'm a dislocated Georgian.

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#12849551 - 08/01/18 10:34 AM Re: What does everyone fry fish in [Re: desertfisherman]
grandpa75672 Online   happy


Registered: 05/14/05
Posts: 51879
Loc: Elev 482 ft 33.03 ÔŅĹN, 96.14 ...
I deep fry fish in vegetable oil. The container holding the oil doesn't matter as long as it is deep and heats the oil.
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It ain't what they call you, it's what you answer to.... W.C.Fields

I know a little about a lot of things but not a whole lot about anything....CGD

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#12852137 - 08/03/18 10:38 AM Re: What does everyone fry fish in [Re: desertfisherman]
ChuChu1 Offline
TFF Team Angler

Registered: 03/08/10
Posts: 3440
Loc: Gonzales, Tx
Cottonseed oil. Has a high smoke point and does not absorb food flavor or odor. Can be used 3 to 4 times.
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#12854652 - 08/05/18 07:16 PM Re: What does everyone fry fish in [Re: desertfisherman]
SALLYSUE Offline
TFF Team Angler

Registered: 02/26/05
Posts: 3566
Loc: BELTON TEXAS
Cheap vegetable oil and dump when done

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#12860823 - 08/11/18 06:44 AM Re: What does everyone fry fish in [Re: desertfisherman]
karstopo Offline
Pro Angler

Registered: 05/22/16
Posts: 596
Loc: Brazoria County
I did a large batch of mostly Speckled trout this week in Canola oil outside on the propane cooker. It was super good and everyone was getting second helpings and raving about it. I really like doing fish in a cast iron skillet inside if itís just a couple of folks, but when cooking for more than 3-4 people, I move the operation outside and use the propane set up. I have a heavier gauge large aluminum pot that isnít too deep with a temperature gauge that clips off the side.

You might be surprised how much the temperature changes or wants to change if you arenít using a temperature gauge. The temperature can dip or spike pretty rapidly even if I donít crowd the fish. I really stay on top of the gas control and do almost constant adjustments for the best results. A heavy cast iron vessel would probably dampen the temperature swings, but on the other hand aluminum is very responsive to gas input adjustments. Aluminum can be managed, but it needs nurturing. After doing this for years, Iíd say the idea is to keep the fish between 325-360 degrees at least with Canola oil. 340-350 degrees is my target, but brief dips to 325 or short spikes about 360-370 doesnít seem to hurt things. That temperature range produces the best flavor and crispness in my experience with a corn meal batter. If the temperature moves too much towards 400 degrees, a little burnt taste seems to creep in. A little too low on the temperature and then the fish wonít have quite as nice crisp exterior it could have and the good color.

I pull the fish when the bubbling just starts to subside and the fish is just beginning to float and the color of the crust looks right. The fish keeps cooking for a time after it gets taken out of the oil. The time to pull happens faster than you think. I try to keep the fish the same thickness which usually means splitting thicker portions of the fillets from bigger fish. it depends on how thick the fish was. About a half of an inch or maybe just a hair thicker is the max thickness. An inch is too thick in my experience. The tail pieces are obviously thinner. Everyone in my circle likes fried fish that isnít super thick and that is crisp, but not dried out. Thereís a short window to getting it right. I avoid going by time, but go on the bubbling and color. Thereís a tendency Iíve noticed at other fish fries Iíve attended that folks might go a little too long and almost completely dry out the fish. Iíve also been to fries where itís obvious the oil didnít stay hot enough. Iíve overcooked the fish at times and dried out the fish. Iíve been to great fries where the cook nailed it. When the temperature and time isnít quite right it doesnít mean the fish will be inedible, but maybe it wonít be as good as it could be. Iíve also been to fries where the temperature of the oil and/or the pulling time is so out of whack the fish was borderline inedible or pretty terrible. .

When I fry outside for a crowd, I sort of put on my game face and avoid distractions. I can visit after the cook. The temperature needs to stay in the safe range and the fish has to be pulled at the right moment. When people tell you how great the fish is the extra attention to details is worth it.

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#12864621 - 08/14/18 09:44 PM Re: What does everyone fry fish in [Re: desertfisherman]
Zipster Offline
Extreme Angler

Registered: 04/11/10
Posts: 1726
Loc: Hurst, Texas
Cast iron dutch oven and Crisco. Not the oil but the solid. fish comes out crisp and juicy every time.

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#12894686 - 09/10/18 06:33 PM Re: What does everyone fry fish in [Re: desertfisherman]
captain belly Offline
Outdoorsman

Registered: 02/06/12
Posts: 56
Loc: Missouri
Fish fryer / basket in the shop with peanut oil...... my favorite.

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#12925561 - 10/07/18 10:09 AM Re: What does everyone fry fish in [Re: desertfisherman]
Whaler-170 Offline
Outdoorsman

Registered: 12/11/17
Posts: 48
Loc: Abilene, TX
I like my Texas Fryers they are a heavier gauge steel than most. Uses 4 gallons of oil and holds the heat very well.


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