Pond Boss Forums GENERAL QUESTIONS Help Frying Fish!

I go with Sparkplug's suggestion.

After I fillet and skin the fish, I soak them for at least and hour in a saltwater solution to remove any remaining blood. It can provide kind of a nasty fishy/muddy/weedy flavor.

The fillets then get coated in a dry mix of flour, cornstarch, and my my chosen spice mix of the day. I like McCormick's Old Bay, Zatarans, and many other fish, crab, red-meat spice mixtures. The cornstarch in the recipe will help make the fries very crispy. I usually put the mixture in a plastic shopping bag, with the number of fish pieces that will easily fit in the fryer. Then do a "shake and bake."

I use the same mixture from above, mixed with water or beer, to further coat the pieces mentioned above. If I'm using water, I add baking powder for the extra thickness that the beer bubbles provide. This is done in a deep bowl.

I mostly use canola oil at 375 F degrees. But peanut oil will do just as well. It is just a lot more expensive.

I do find it very important to keep the temperature between 350 and 375 F degrees.

Cook till golden.