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Old 05-20-2017, 05:09 PM   #1
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Default Questions about fish frying

The red snapper thread in GD started me wondering about frying fish.

I like the way the throats and bellies of ARS taste plus the fact that you can leave the parts in the deep fryer longer to really crisp/crunch up the skin but the flesh is still moist.

I suspect if I try that with the filleted part of the fish even in two finger wide strips skin on, there's too much exposed meat to get away doing the above.

Any methods/coatings ya'll tried? Wondering about corn starch. Or does the size of fish chunks matter?
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Old 05-20-2017, 05:15 PM   #2
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Frying fish I mix half flour and half cornmeal. Add salt, pepper, onion powder, and garlic powder.
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Old 05-20-2017, 05:24 PM   #3
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Ok, I should have said I'm not look at doing the normal breading or batter thing. Like deep frying a small whole fish but using big fish pieces and frying crisp. If that makes sense.....
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Old 05-20-2017, 07:39 PM   #4
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i cut the fillets into pc's about 2"x2", batter with corn meal and drop into 400 degree oil. if i let them stay till fully brown they're crisp or crunchy. normally i take em out when golden. also don't fry too many pc's at a time. and as always, when the grease starts getting dark, change it out. i read where some folks filter and reuse their oil. i just can't do that. ruins the taste of the fish. makes em taste like oil. JMO.
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Old 05-20-2017, 08:21 PM   #5
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I dont see why you could not steak it? Butvits so thick may butn the skin before it cooks?
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Old 05-20-2017, 08:44 PM   #6
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I like to cut pieces smaller fer frying....AJ large snaps, cut into fillets, then cut the head off and smoke it all (backbone/head/fillets)!!!
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Old 05-20-2017, 09:22 PM   #7
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Middendorf's does catfish crispy.

http://www.nola.com/food/index.ssf/2...atfish_at.html
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