Deep Fry CookerDeep Frying Fish is a favorite way to prepare, serve and eat fish. "Let's have a fish fry" is a great way to invite friends and family over for a tasty and fun afternoon or evening. Gather the right tools and this can be an easy thing to accomplish. Notice the deep fry propane cooker, pan, dipping basket, funnel, box with oil, and propane tank. You can never have enough tables - having a foldable portable table is a simple and useful addition useful to place your fish ready to fry as well as your final product.
You want to learn the process of deep frying fish? Let experience be the mother of invention - watch someone else fry their fish and copy their formula. Then adapt, adopt and try things that are slightly different - experiment to your liking. Do you like thicker coatings, thin light coatings, spicy coatings? Start with a common breading - Uncle Bucks, Shore Lunch, Louisiana Fish Fry are good choices. Try mixing a mild coating like shore lunch with Louisiana Fish Fry to reduce the spices.
Deep Frying Cooker
There are many commercially available. The King Cooker shown below comes as a kit with a propane burner stand, aluminum pan that holds one gallon of oil, and a dipping basket. Here is a view looking down from top of one of these fryers with a batch of fillets ready to take out. The nice thing about having more than one is it allows you to have more than one dipping basket as well setting up multiple burners going for frying a large number of fillets, or using one burner basket for other items like fried onion rings or straws. Note the burner stand has a safety rail that prevents the pan of oil from slipping off the stand. In addition, there are several electric deep fry kits available which are generally easier to use for a 1-2 person fish fry. Click on the link below and learn more about the King Kookers!
There are more ways to coat, bread or batter your fillets than there are people on the planet. Certain principles apply: batter implies a liquid often containing a mixture that may contain any one or all of eggs, milk, flour, corn meal, pancake mix, and/or a variety of other spices such as pepper, cajun spices and more. Simply dip your fish fillet into this batter and place in the fish fry basket just before placing gently into the hot oil being careful not to splash the hot oil.
Try this mixture for fish breading and you will be surprised with the results. Try a mixture of a cajun fish fry mix like Louisiana Fish Fry with a Flour/Corn Meal breading like Shore Lunch or McCormicks Fish Fry. Equal portions of each is a good place to start. McCormick's seems to have less sodium content so the end result seems less salty. Try these and adjust to your taste.
Great Tasting Breading Mixture
Either using fresh fillets or ones that have just been thawed, soak them in milk with about one teaspoonful of squeezed lemon or lemon juice for several hours. (If you want a thicker coating use buttermilk and/or add blend an egg into this soaking mixture.) It is important to keep them cold in the refrigerator. When ready to begin cooking, drain the liquid from your fillets and begin the breading process. Breading can be done by tossing your fillets in a freezer bag containing your breading mixture. Or invest in a breading container you can find at most sporting goods stores. Place the breaded fillets in a tray ready for the fry dipping pan.
Breaded Fillets Waiting
There are several great oils to consider using. Corn Oil, Cottonseed Oil, Canola Oil, and Soybean Oil are common ones to consider when deep frying fish. The Fish Fry Oil that is commonly used is Canola Oil because it tends to taste slightly lighter and many report a less greasy taste. Canola also features one of the lowest amounts of saturated fats. In addition, Canola Oil has a flash point or smoke point of 466 F which is well above the 350-375 temperatures recommended for deep frying fish.
When deep frying fish this is the time when the rubber meets the road! Heating your oil takes about 10 minutes depending on how high you set your burner. Be sure to have a deep fry thermometer to monitor the temperature rise and adjust your burner to keep the temperature between 350 and 375 degrees F. You definitely need to have breaded fillets ready to dip when the temperature first reached 350 degrees to ensure you don't allow the oil temperature to rise too high. Place the breaded fillets so that they fill the bottom of the dipping basket. Be sure you have a way to monitor the time. Begin timing when the dipping basket enters the hot oil placing it gently into the oil in order to not create a splash.
Dipping Basket Ready for the Hot Oil
Caution When Placing Dipping Basket in Hot Oil
Calling it Done!If you have a second dipping pan prepare the next batch of breaded fillets so that when you remove the first basket you can place the second basket into the hot oil. Monitor your burner so that the temperature of the oil remains at or slightly above 350 degrees F. Check the color of the fillets at approximately 2 minutes. If your oil has reached 375 degrees you are probably about done now. If the oil has fallen in temperature to 325 -350 you will find that they will be done between two and a half minutes and three minutes. This is the moment you have to make a call. With experience you will learn when to pull the basket and call them "Done!?
The Official Taste Tester ApprovesPerhaps the most important part of deep frying fish is to have a taste tester ready to sample a broken portion of the fried fish. Part of the fun of the fish fry is to have friends who have helped you prepare the dinner. The official taste tester sometimes turns out to be about 4-5 anglers who wander by and just happen to find a broken piece of fried fish. It does not get any better than to have the tester taste a piece and become speechless! One of the jobs of the person removing the fried fish from the cooker is to be sure to break a couple of fish in pieces so that samples can be taken.
Ready For Dinner