Frying Fish

[aftersh0ck]

For your stripers and white I use my typical version but after you make a basic version dip again into

whole milk or cream and then roll in crushed potato chips.

Gives it a nice crunch and the salt. I like the spicy flavors.

[Wayne SW/MO]

I'm one of the old fashion ones, 50/50 cornmeal and flour, S&P, pinch of garlic and red. I flour dry and straight to 360 oil, 3 min. And over. I only do fillets and generally US cat. If it ain't from here I don't eat it.

I filter my oil by putting a coffee filter in a canning funnel that fits a wide mouth mason jar. I then leave the oil in the jars for later use. I've been told to add 1/4 fresh for reuse and I do. I also fry a piece of potato first to rid the oil of any flavors.

[BFTMASTER]

Like RPS, my favorite is the Panko.

Next is Sweet Rice Flour.

Roll filets in sweet rice flour to dry. Next into egg whites, back into sweet rice flour then fry.

Once, you try the sweet rice flour on fish, you will be using it on fried chicken, vegetables, and everything else that uses flour to bake or cook.

Some grocery stores carry, but Asian markets are the sure find.

[Brian K. Shaffer]

I am going to try Wayne's trick with frying the potato first to rid the oil of any "extracurricular" flavors.

[Mr Cub]

I too always like to use cast iron. My favorite is a good beer batter with a little tony's mixed in for flavor. Throw it in a flour tortilla with a little lettuce, green salsa and tomatoes.

[Phil Lilley]

No one has mentioned using corn starch in their batter. I use quite a bit of it to make the batter crisp.

[Greasy B]

I am going to try Wayne's trick with frying the potato first to rid the oil of any "extracurricular" flavors.

Something to keep in mind is slightly used oil always frys better than new oil.

[Mitch f]

I agree save the money. A cast iron dutch oven works just as good and a huge plus is you can take it on a float trip. No electric required! I like your idea of the coffee filters. I have always used cheese cloth and a funnel and put it back into a oil bottle. And just for info, I always use canola.

I can't stand too much smoke in the house during the fish fry, I'm just wondering if the temp/smoke is too hard to control with the cast iron? When the mother in law stir fries sometimes I have to leave the doors open in the middle of the winter!

[Chief Grey Bear]

I can't stand too much smoke in the house during the fish fry, I'm just wondering if the temp/smoke is too hard to control with the cast iron? When the mother in law stir fries sometimes I have to leave the doors open in the middle of the winter!

If your oil starts smoking, your fire is too hot. Turn the heat down. I use a gas (propane) stove and use a medium or little less flame. That will be all the heat you need.

Also remember that different oils have different smoke points. I cook in cast iron all the time on the stove. I have cooked just about everything in cast iron. Cast Iron is the first and best non stick cookware ever invented bar none!