IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: Joe in T.C. on Jan 13, 2019, 07:16 PM
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Some people like a bit more breading, but still don't want a heavy breading or batter.
I modified the recipe, so the fish has slightly more breading by using an egg white wash.
When I use an egg wash for frying I don't use the yolks.
The yolks have a lot of fat, and fat attracts fat when deep frying so it will retain some of the oil it is cooked in if you use the yolks.
(https://i.imgur.com/L3vIYubl.jpg)
Egg whites slightly whipped with a couple of tablespoons of water
(https://i.imgur.com/NDYCj35l.jpg)
Add your fish filets
(https://i.imgur.com/eOVSPLPl.jpg)
I use a strainer when I set up my wet dry station so the fillets are not too wet
(https://i.imgur.com/o8ljU7yl.jpg)
Each fillet is individually hand pressed into the breading. The breading is the same recipe used in part one.
Don't bread the fillets until you are ready to deep fry. If you bread them up ahead of time they will stick together and make a mess.
(https://i.imgur.com/2mH0IUjl.jpg)
I always use peanut oil which has a high smoke point and is a fantastic choice for deep frying
(https://i.imgur.com/sCuciz3l.jpg)
Of course, now we are not sure which way is better.
I talked with the family and we are willing to do an in-depth study to determine which one is better.
This could take several months to complete, but we are willing to put in the time required :)
Good Luck all :tipup:
NOTE: please see part 1 for more information
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Going to give this a try next time we get some Perch. :) I like the egg white only idea. Thanks for sharing
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some good tips thanks.
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I missed recipe one?
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I missed recipe one?
I did a post on deep frying perch in 2015, which I refer to as part one.
It's in a separate post called "Deep Fried Perch" which is lightly dusted and fried.
It has the breading recipe and some other information.
Scroll down and you should find it.
Good luck All :tipup:
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Part One: https://www.iceshanty.com/ice_fishing/index.php?topic=302438.msg3921636#msg3921636 (https://www.iceshanty.com/ice_fishing/index.php?topic=302438.msg3921636#msg3921636) ;)2
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Cool... Thanks esox_xtm :)
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Thanks guys.
Now just gotta try and track down the supplies.
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You leave the skin on?
I use about same recipe for walleye,except I flour then egg and bread crumb.
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Really good point about the egg yolks, gonna have to try that.
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You leave the skin on?
I use about same recipe for walleye,except I flour then egg and bread crumb.
With perch and panfish, I always scale them and leave the skin on. The skin is quite tasty.
On larger fish like Pike or Walleye, I usually remove the skin.
I guess it's more of a personal preference, some people don't ever leave the skin on the fillets.
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Gotta laugh, no one within 30 miles had any of the mixes.
Had to order on line, guess their more common back east.
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guess their more common back east.
C'mon man... don't start. :roflmao: :roflmao: :roflmao: ;)2
Consider the spirit in which it's been given ;)2
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Looks and sounds delicious
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C'mon man... don't start. :roflmao: :roflmao: :roflmao: ;)2
Consider the spirit in which it's been given ;)2
Ok so that was good. ;)
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Ok so that was good. ;)
Had to man, the door was open. Just 'tween you n me OK? :thumbsup:
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Going to give this a try next time we get some Perch. :) I like the egg white only idea. Thanks for sharing
👍🏽👊🏽🤤
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Very cool. I will have to give the egg whites a try.
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Well got the spices and 2 quarts of perch fillets.
Cooked as per recipe.
Man o man are they good.
2 thumbs up from everyone.
Thanks!!!!