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 preping fish before the grease?
#15079501
05/22/24 12:34 AM
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Joined: Feb 2004
Posts: 1,370
Darrell
OP
Extreme Angler
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OP
Extreme Angler
Joined: Feb 2004
Posts: 1,370 |
I know importance of keeping grease temp 375....but what are the different things to do BEFORE easing into grease?..what temp meat? let warm up some? right from frig? binder? eggwash? mustard?..you guys have got it down pretty good...got to be crispy! haha
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Re: preping fish before the grease?
[Re: Darrell]
#15079877
05/22/24 02:04 PM
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Joined: Jul 2017
Posts: 86
Jaustin
Outdoorsman
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Outdoorsman
Joined: Jul 2017
Posts: 86 |
My favorite way is to mix the fillets with a little spicy brown mustard. Not too much, just enough to make the fillets get a little yellow but not coated. My favorite breading is Louisiana brand seasoned fish fry mix with a generous amount of Tony’s added to it. I like to fry them at about 350 degrees and drain them on a wire rack. Nothing worse than a perfectly fried fillet laying on a grease filled paper towel.
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Re: preping fish before the grease?
[Re: Darrell]
#15079882
05/22/24 02:09 PM
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Joined: Feb 2003
Posts: 709
BAIT956
Pro Angler
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Pro Angler
Joined: Feb 2003
Posts: 709 |
Always best to have the fish as cold as possible when putting fish into the oil. (not frozen) You want to fry the breading not have the oil soak into the fillets. The heat from the crispy breading will cook the fish.
A number of binders will all work well. The flavor of the binder seems to go away when the fillet is fried. Whatever you prefer.
Be sure not to add too may fillets to the oil. You do not want to lower the temp of the oil. It will take you longer, but you want crispy fillets, not soggy.
Smaller, (thinner) fillets will fry faster and be more crispy than large ones.
Some people prefer to cut fish into chunks and get a crisp on all four sides.
Cook the fillets to the degree that you prefer, light crisp or darker. Time depends on the size of the fillets and the heat and amount of the oil.
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Re: preping fish before the grease?
[Re: BAIT956]
#15079979
05/22/24 03:57 PM
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Joined: Feb 2004
Posts: 1,370
Darrell
OP
Extreme Angler
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OP
Extreme Angler
Joined: Feb 2004
Posts: 1,370 |
Always best to have the fish as cold as possible when putting fish into the oil. (not frozen) You want to fry the breading not have the oil soak into the fillets. The heat from the crispy breading will cook the fish.
A number of binders will all work well. The flavor of the binder seems to go away when the fillet is fried. Whatever you prefer.
Be sure not to add too may fillets to the oil. You do not want to lower the temp of the oil. It will take you longer, but you want crispy fillets, not soggy.
Smaller, (thinner) fillets will fry faster and be more crispy than large ones.
Some people prefer to cut fish into chunks and get a crisp on all four sides.
Cook the fillets to the degree that you prefer, light crisp or darker. Time depends on the size of the fillets and the heat and amount of the oil. temp of meat is what wondering about the most...have heard all sorts...I think cold will work best, thanks
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