How long in the deep fryer?

[mikenannie]

I have a deep fryer that heats the oil to 375 degrees and I think it's accurate based on an external instant read thermometer. It seems to me that bluegill, perch and walleye fillets cook in about 2 minutes. Any longer and they get really dark on the outside. I use an egg wash and Italian cracker crumbs for breading.

How long should the fish take to cook through?

Most cookbooks suggest 3-4 minutes, that seems too long.

thanks

[its an addiction]

It's been a while since I've used my deep fryer, but I believe i was doing 4 minutes or just under 4.  It is amazing how quick they cook in the deep fryer.  I suppose the size of the fillets your cooking will have something to do with the time as well. 

[bigr]

Best temp i've found is in the 325 to 350 range,fry for 5 to 6 min. Fillet thickness does make a difference on cooking time but not on temp.Catch-Keep-Eat.   

[operatortom]

   i dont go by time.when they float an start to cural up

[Flattop]

Float them, then when they brown they are done.

Joe

[Flat Bob]

I cut all my fillets into bite size chunks. They cook faster and easier for the kids to eat. there done when they float.

[marmooskapaul]

Bread crumbs seem to brown quicker than most other breadings, too.
Paul

[jimmycrown]

when they flaot for me thats is when they are done

[crappie66]

I electric deep fryers tend to take a little bit longer to cook the fillets, once you drop in the fillets the oil temperature drops considerably versus a gas fired deep fryer.  So like others have said I don't rely on a set time, but more on when the fillets start to float and the goldeness of the breading.

[princecraft]

I agree with the floating. 

[FelixD]

Best temp i've found is in the 325 to 350 range,fry for 5 to 6 min. Fillet thickness does make a difference on cooking time but not on temp.Catch-Keep-Eat.   

Exactlt what he said!!
They will BEGIN to tfloat when done.

[Fishslayer81]

I have a cool daddy electric fryer... set it to highest setting 375 and soon as the fillets float they are done! Any lower setting and the oil cools down and they don't cook the same. The hotter you can get the oil the better imo!

[Boomer]

Just cooked some bluegill fillets last night in the deep fryer. A small electric fryer and I set the temp at 375F. I used a beer batter last night - son's request. I agree with most - when they float they ar eclose to done or are done.

One thing - if you put several pieces in at one time, the cooking temp will also decrease. If you put a bunch in then realize it may take a little longer to cook. Also, you can cook them relatively long but as long as they are bubbling they won't get greasy on the inside. The bubbles are usually caused by water coming out. The more yoou cook, the more bubbles, the drier the final result.

(Just ate the rest for lunch.)

[Mondo]

Do not to go past 360 degrees, then float them.  Try it your will like it!

[mikenannie]

Thanks everyone for the input. I've noticed that they quickly float too, and I may use that as my gauge. I've used beer batter in the past too with similar results.

My fryer has a digital readout and I know the temp drops about 5-10 degrees right after putting the fillets in the oil, but it rebounds pretty quickly.

It sounds like most of us are using the 'when they float' time to determine when to take them out of the oil. I might also lower the temp some to see what effect that has, but I've always read that 375 is the right temp to prevent them from getting greasy.

[Fishslayer81]

but I've always read that 375 is the right temp to prevent them from getting greasy.

yup!!

[walleyedan]

I fry walleye in the summer at festivals when I'm selling sandwiches.  I keep the oil at 325 deg. I use a gas fryers.  When I do bluegill pieces when they float they are done.  For me that takes about 1 min. to 1 1/2 minutes.  I can usually do 30 - 40 pieces at a time with one fryer.  Break out the turkey fryer, it recovers much faster than an electric fryer.  Keep the temp the same 325.

[Fishking83]

When they float to the top of the oil it's time to take them out.

[river_scum]

yup, when they float they are done.  if you over cook them they are dry.  if you toss them into grease that too low they are greasy and nasty.  375*  is when i toss mine in and not before. i cant stand fish soaked in grease.   be careful not to take the grease over 400!  if its not peanut oil, it will be ruined and fish will taste singed.

[Fish_Tko]

I agree riverscum. 375 is the majic number and if after you take the first batch out the oil drops to 350 its best to wait till it gets back up to 375 before you drop more in. A good way to determine how many fillets is your Max capacity is that the right amount of fillets wont drop your temp below 350. If it does add less fillets on the next batch.

[chevy hillbilly]

definately p-nut oil, and i like to tack mine up into the red line(400-425 sometimes more), always cook my fish as hot and as fast as i possibly can.
Careful with the grease, it can get dicey over 400

HB

[blueultra2]

Our electric deep fryer has a lid that closes so the float method would be hard to do. The book that came with it says to set the heat at 320-325 and to cook the fish for 6 to 7 minutes. I usually go for about 5 1/2 minutes. I may try the 375 degrees if I get a new fryer. I've been thing about getting a gas fryer to use on the back patio. The price isn't that bad for one at Bass Pro or Cabelas.

[princecraft]

Hey Travis,  All the deep fryers that I know of have lids.  Just lift it up or remove it if it is not hinged.....

[blueultra2]

Hey Travis,  All the deep fryers that I know of have lids.  Just lift it up or remove it if it is not hinged.....

It's hinged but I guess I could still take it off.   

[popnfish]

A fry daddy has a hinged lid that will lift right off.

[perch on ice]

Maybe I'm way old school, but I love em pan fried, and don't tell the doc, but once a year I even use lard!

[FelixD]

Maybe I'm way old school, but I love em pan fried, and don't tell the doc, but once a year I even use lard!

Oh man havent had em in lard in a llllooooooooooooooonnn nnnnnnnnnnnngggggggggg ggggggggggg time. grandma used to keep a 5 gal bucket next to the shove. had to give up lard after the heart attack!!!

[perch on ice]

Oh man havent had em in lard in a llllooooooooooooooonnn nnnnnnnnnnnngggggggggg ggggggggggg time. grandma used to keep a 5 gal bucket next to the shove. had to give up lard after the heart attack!!!

Yeah, I could never get them to taste as good as grandma could.  I just wish the stuff wasn't so bad for you.  Hopefully once a year is tolerable.  I doubt grandma ever made a meal without it. 

[ChapstickCharlie]

Where did I put that post on teaching ice fishermen how to spell?   

[apricot brandy]

The dial on my old electric goes to 400. In actuality, I'm probably at 375. But I peg the dial, 'cause it's been my experience, the hotter the better, within the boundries of my fryer. It's important to get that early seal of the fillets so they don't absorb oil. imo. Watch them when they float, and from that point it's personal preference as to how golden-brown you like them. I also subscribe to the earlier comment about uniform fillets. If  I have a larger fish , I cut it up into fishstick sized sections for uniform cooking. It's a.g.