Post by hairbone on Oct 20, 2010 11:25:36 GMT -5
After reading Sleeps recipe he put up about lake trout, and that is a good one I might add, I thought about how I fry fish and wanted to share with you guys.
For the home consumer it is not practical to fry a huge peace of fish fillet as the breading will not be perfect all around, and too much oil can get into the fish if trying to cook a serving size peace in one pot of oil.
I was in Florida on an offshore trip and the cook told me that he always cuts his fish in "2 bite" size peaces, and not much bigger than that (1.5"W 2 to 3"L). Yes, he was cooking American Red Snapper in a huge pot of oil in a rolling boat ;D
They use the pancake batter as breading, but I found the basic fish batter from House Autry available at Wal-Mart supper centers to be the best out there:
The key is to take your defrosted fish, cut into the small peaces, not sooking wet or dry either. Roll into the dry fish batter and slightly cover them with extra batter, and let them sit in the bowl for a few minutes. This allows for some of the moisture of the fish to soak into the batter and stick well.
If you like seasoning you would put it on the fish before the batter.
I start with oil at a proper temp, and add and take out peaces as they are ready. The key to my system is that the fish is not soaking in alot of oil, and has a very light breading. I love using this on cod, haddock & pollock and always make extra for the next day as it is just as good cold out of the fridge.
Last year I brought 20 pounds of cod to deer camp for friday night along with the making's for hush puppies, when everyone had there fill, half of the hush puppies were left and not a morsel of fish remainded.
For the home consumer it is not practical to fry a huge peace of fish fillet as the breading will not be perfect all around, and too much oil can get into the fish if trying to cook a serving size peace in one pot of oil.
I was in Florida on an offshore trip and the cook told me that he always cuts his fish in "2 bite" size peaces, and not much bigger than that (1.5"W 2 to 3"L). Yes, he was cooking American Red Snapper in a huge pot of oil in a rolling boat ;D
They use the pancake batter as breading, but I found the basic fish batter from House Autry available at Wal-Mart supper centers to be the best out there:
The key is to take your defrosted fish, cut into the small peaces, not sooking wet or dry either. Roll into the dry fish batter and slightly cover them with extra batter, and let them sit in the bowl for a few minutes. This allows for some of the moisture of the fish to soak into the batter and stick well.
If you like seasoning you would put it on the fish before the batter.
I start with oil at a proper temp, and add and take out peaces as they are ready. The key to my system is that the fish is not soaking in alot of oil, and has a very light breading. I love using this on cod, haddock & pollock and always make extra for the next day as it is just as good cold out of the fridge.
Last year I brought 20 pounds of cod to deer camp for friday night along with the making's for hush puppies, when everyone had there fill, half of the hush puppies were left and not a morsel of fish remainded.