x2
MO

375 to 400 oil temp. Also helps to take fish out of the fridge an hour or so before you cook them so that they come up close to room temp...won't take the temp of your oil down as far when you put them in

Oil temp at 375...and I make sure my filets are COLD...like super cold.

Grease is not hot enough or you are overcrowding.

Lot of good advice here.

Most important thing to remember is that you must have the OIL HOT - FISH COLD.


I like my oil about 375. Cast iron pot holds the temperature better than lighter weight pots, as you drop fish in. But still, dont over crowd them. I keep a thermometer in the grease all the time, just easy to glance and see where I am.

I keep the fish breaded, laid out on flat pan or paper plates, in the fridge (or even freezer if in a hurry) and pull them out as I am cooking. Keeps the fish cold and firm. Drop in the grease cold... not frozen, but cold and firm. This will give crispy outside and flaky fish inside.

Breader - I like a light crispy coating, but not heavy. I use the Louisiana Yellow box - crispy Chicken breader. Depending on who I am cooking for, I put some Slap Yo Momma or Cajun shake, etc in it for a little more seasoning. Also, for a little more seasoning, when you can find it, the Hooters Breader works great.

To prepare the fish. Wash the fish in cold water. Shake dry all the water off. Put in a bag and coat with yellow mustard. Dont worry about the brand, because the mustard is going to all cook away, and does not really do anything to the taste. I KNOW some of you are thinking I am crazy here, but you need to try it. You can also google and search down in the cooking forum and see a lot of people like the mustard thing... anyway, coat with mustard lightly. This is just to bind the coating to the fish. I put my breader in a gallon freezer bag or a large bowl, and then just drop the mustard coated fish into the breader. Shake the breader around, then pick up the fish and kind of bounce it in your hand to remove excess breader. Just want a light coat. Lay it out flat on the paper plates or pan. Put the full pan or plate in the fridge and let it stay cool and firm.

I like peanut oil, as it wont burn as fast and will last longer if you strain it and keep it clean... if you want to reuse it. If keeping in a "fry daddy" type cooker, important that you clean - filter it now and again. The oil does not burn, but the excess breader and scraps will burn, and mess up your oil. Also, keep a fine mesh scoop, and clean the oil as you are cooking.

Another thing to remember is that if you are trying to cook up a bunch and feed everyone at the same time, is to keep the fish laid out in a pan in single layers and in the oven or grill on low heat, on paper towels to catch the extra grease. Want to keep it warm, and let the grease drip out.

Cook with HOT OIL - COOL FISH = great tasting fish!

Hardest thing you will have to worry about is people eating them as you are cooking, and it never making it to the table! LOL

Enjoy - stay safe everyone.

Ken

My recipe is peanut oil at 365 ish , cast iron pot on a propane cooker , fillets that have been frozen , Rinse lightly , Louisiana brand fish fry mix
( blue label ) cook until golden , does not take long ,,

I promise the fillets that have been frozen ( even for just overnight) will be firm,

MO

This^^

Have had this problem for years now. Haven’t found a way to make Lavon crappie firm. Problem is magically solved going up north to catch fish instead. I think not pulling fish out of 90 degree muddy bathtub water has the most to do with it.

^^^This^^^

maybe you just dont like crappie. crappie is not a firm flakey fish. try sand bass, striper, or black bass if you like a firmer flakey meat

give em an ice water bath with a good dose of sea salt 1 hour.

one part mustard, one part butter milk, and one part water. 10 minute soak

La Fish Fry breading 350-375 in a Dutch oven type cast iron pot on a propane burner

don't over crowd , when they float look golden brown leave em another half a minute.

blot to cool on clean paper towels

Cold in the fridge fish in a gallon bag in water. I let set several hours the morning I will be cooking. Dutch oven 375*. I drain the fish, shake the water out of the bag. Add mustard, and work the fish in the bag till it’s all coated. I put one part Louisiana fish fry “Blue bag” to one part Corn meal. The fish fry is to salty to me by its self., in a different bag. I add about three filets at a time to the dry mix. Shake well. Shake off and fry until golden brown. You can’t taste the mustard. It makes the dry batter stick to the fish while cooking. It’s awesome!

Not sure if anyone else mentioned how to store the fish after it comes out of the grease. If you put it in a covered dish, it will sweat and the fish will get soft. Old trick is to put paper towels in a paper bag. The fish has to breath, the best is to eat it straight out of the grease.

Taking notes on all this. But I can add the bisquick/club soda battered fish I fixed Saturday was good that night but even better both last night and tonight after 2 minutes at 365 degrees in the air fryer. Very crunchy. Wish I had more leftovers now.

This...key is gettin back to temp before next batch and don’t overload the cooker, regardless of what kind..
Good luck!