Deep Frying Tips

[Crazy Fingers]

Let's hear those deep frying tips. We all know that good deep fried fish is awesome, and bad deep fried fish would make a mangy stray cat vomit and eventually pass out from grease headache.

I don't like to use an egg wash, just straight egg. I like to spice the egg itself up and let it set awhile in a bowl on ice to absorb the flavor (never in the fridge, as it absorbs stank fridge odors.)

I also like McCormick Golden Dipt Cajun Style breading. It actually goes on thick enough with the egg and gets crunchy, not that lame soft crap. Apply only by shaking in a brown paper bag.

Don't ever over cook it, that's when it gets greasy. The second the water vapor stops leaving the fish the oil can seep in. I find that for small fish "fingers" that aren't too thick, 3:45 at 330F works pretty good. I like it a little hotter than the deep fryer recommends to try to get the batter crunchier.

Do you all think peanut oil is worth it? I don't... it tastes a little better but costs a fortune. I think corn oil works fine and is dirt cheap... especially if you get the "Acete de Maize" on the ethnic foods aisle. :)

[Spearchucker]

Instead of egg, try dipping in hot sauce then breading. Very good.

[pantoja73]

Aceite de maiz. by the way. Man I don't even use egg. I geta lime, squeeze it, then add double the water and a bit of salt , let the fish , or shrimp sit untill gets a little whiter and then bread it with fryeasy. then fry with the oil preety hot so it doesn't get greasy , and I always make the fillets thin, cause with the hot oil it cooks fast , so if the thing is too thick it could stay a little row inthe middle.
after that i open the fourth bear....

[100days-a-year]

I cook for a few volunteer orgs a year about #30 to #50 per cook-out.Here's what I've learned by trial and error.
1.Peanut oil @ 350 to 375 degrees works and tastes better
2.Good fish doesn't need as lot of seasoning
3.It is easier to use a bag to shake on mixtures of cornmeal,crackers,flour,spices etc..than roll it or dip it
4.I don't use any wash other than to soak fish in milk(grouper,snapper,hog,lobster etc.) or buttermilk(mahi,AJ)
5.Cook outside and wear clothes you plan to change out of soon after cooking

[cerobit]

The second the water vapor stops leaving the fish the oil can seep in.


Excellent tip that many people never learn


I find that for small fish "fingers" that aren't too thick, 3:45 at 330F works pretty good. I like it a little hotter than the deep fryer recommends to try to get the batter crunchier.


350F is my bare minimum. I usually cook at 375F.

Use plenty of oil and it doesn't hurt to go with a cast iron stockpot to retain heat.

Don't overcrowd the pot.

Wait till the oil comes back to temp to fry the next batch

If you do it right, deep fried fish will absorb VERY LITTLE oil!!!

[chasintail]

I like peanut oil.

My brother Freedro sent me a care package full of Mexican hot sauces and such.He included some course Japanese bread crunbs in the box.I took some fresh shrimp and dipped them in egg and then the crumbs.Fried in peanut oil at 375,awesome.
I liked it so much I took some big grouper filets and cut a pocket in them.I used the bread crumbs and made a cajun sausage and crab meat stuffing and inserted into the fish.I also coated the fish with the crumbs.Fried at 375 for 5 mins.When the fish came out I cut it into several servings and made a spinach (spelling?) salad with a rasberry dressing I made.OMG!!!!It was awesome.My wife and another couple wiped it out in no time.

[mnguy]

I like peanut oil.

My brother Freedro sent me a care package full of Mexican hot sauces and such.He included some course Japanese bread crunbs in the box.I took some fresh shrimp and dipped them in egg and then the crumbs.Fried in peanut oil at 375,awesome.
I liked it so much I took some big grouper filets and cut a pocket in them.I used the bread crumbs and made a cajun sausage and crab meat stuffing and inserted into the fish.I also coated the fish with the crumbs.Fried at 375 for 5 mins.When the fish came out I cut it into several servings and made a spinach (spelling?) salad with a rasberry dressing I made.OMG!!!!It was awesome.My wife and another couple wiped it out in no time.

God I'm drooling so bad right now. Please tell me you have pictures :thumps:

[joelovesfishin]

Get the cheapest hot sauce and the cheapest mustard and mix to your taste. I like mine spicier. Use that as the wash and bread. YUMMY!!

[JLittle44]

Using mustard instead of egg is an awesom trick for fish that... has a little more flavor. My hands down favorite for catfish.

[Captain Happy]

First dip in salted eggwash. Then coat with a mix of 1/3 flour, 1/3 cornflake crumbs, and 1/3 italian bread crumbs by shaking in bread bag or ziplock bag. Fry in hot peanut oil. Very tasty.

[Marcus]

Has anyone ever used Masa (corn) flour for a breading? I've been thinking about buying some and trying it. I understand that using corn starch in your breading will make it crispier.

[Thwack]

pancake mix also makes a good substitute for bread crumbs. dip in egg, season the pancake mix to taste, dip, fry, enjoy

[primalpete]

Beer Batter. Equal parts beer(budwieser) and flour, with a pinch or two of baking powder. Season the batter and the fish with your favorite seasonings(Tonys). Fry to golden brown. Wont stink up the house as bad as frying with flour or cornmeal and is damn tasty.

[ScottCallais]

Use your favorite breading (I use Zatarains). Mix 3/4 breading, 1/4 parmasian cheese. Batter and fry.

[SeaWeed]

I like something similiar to ScottCallais.
Pass thru parmesan cheese first then egg then italian bread crumbs.
I also like beer batter with seasoned pancake mix.

[mnguy]

I like to use stone ground wheat flour with my beer batter. The lower gluten content seems to make it fry up crispier than regular white flour. Also, I usually use dark beer for more flavor.

The parmesan cheese thing reminded me. You can take some grated parmesan cheese, some softened butter and some whole grain mustard and mash it together until its all one consistency. Spread it on top of filets and broil them right under the coils in the oven until the crust browns. You can also add sliced onions on top before broiling and let them get nice and browned too.