Author Topic: Deep Frying your perch. (Read 31553 times)

mtbusch · « **Reply #30 on:** Jan 03, 2011, 05:53 PM »

Quote from: itsmedick on Jan 03, 2011, 05:51 PM

what are you saying?

the munsters?

gumpy2 · « **Reply #31 on:** Jan 03, 2011, 06:24 PM »

For a southern flavor...

And as long as the fryer is hot, some of these as a side...

Junior88 · « **Reply #32 on:** Jan 03, 2011, 06:34 PM »

Since I'm such a nice guy and a self proclaimed perch eating expert I will gladly come to any of your fish fries , eat your perch and tell you if it was any good. All I require is a paper plate, cole slaw, corn bread, and a beer. Oh yeah, and about 2 lbs. of fish. I didnt get my full figure by eating lightly.

hot tuna · « **Reply #33 on:** Jan 03, 2011, 06:37 PM »

the only thing I would add is how you like your fish nuggets..
If you like it crispy then the crumbs, breadding or other coarse batter is for you.
If you like it light airy, easy as pie to do then there is no better way then pancake mix and beer batter..

mtbusch · « **Reply #34 on:** Jan 03, 2011, 06:53 PM »

All this talk about fish batter/grease/hushpuppies etc reminds me to pack a roll of toilet paper in a ziplock in case I need it out in the wilderness

Gamma Fish · « **Reply #35 on:** Jan 03, 2011, 06:55 PM »

Here's the goods ! Just enough seasoning to enhance the flavor of any fish (Even makes White Perch taste good HT) without soaking in milk, water or anything else. No egg wash, no batter, no nothing ! Just a nice tasting, lightly coated piece of fish that tastes like it should !
We use it on fish, chicken, shrimp, frog legs, clams, oysters etc !
Very popular in the Southland !
About $1.00 a bag at Wally World or other grocery stores/fish markets

http://i839.photobucket.com/albums/zz318/Gamma-Fish/BMKZpHwBWkKGrHgoOKjoEjlLmtvBJjGV-6Ig_1.jpg[/img]]

jhirsche · « **Reply #36 on:** Jan 03, 2011, 07:01 PM »

Quote from: gumpy2 on Jan 03, 2011, 06:24 PM

For a southern flavor...

(Image removed from quote.)

And as long as the fryer is hot, some of these as a side...

(Image removed from quote.)

Mmmmm... just ordered some of that hushpuppy mix!

mtbusch · « **Reply #37 on:** Jan 03, 2011, 07:14 PM »

Quote from: Gamma Fish on Jan 03, 2011, 06:55 PM

Here's the goods ! Just enough seasoning to enhance the flavor of any fish (Even makes White Perch taste good HT) without soaking in milk, water or anything else. No egg wash, no batter, no nothing ! Just a nice tasting, lightly coated piece of fish that tastes like it should !
We use it on fish, chicken, shrimp, frog legs, clams, oysters etc !
Very popular in the Southland !
About $1.00 a bag at Wally World or other grocery stores/fish markets

http://i839.photobucket.com/albums/zz318/Gamma-Fish/BMKZpHwBWkKGrHgoOKjoEjlLmtvBJjGV-6Ig_1.jpg[/img]]

wouldn't it be great if they made a katrina mix or howabout a BP mix!!!! BUT THAT LOOKS LIKE IT WOULD WORK!

FishinHank · « **Reply #38 on:** Jan 03, 2011, 07:41 PM »

I fry my fish a couple of different ways but one of my favorites is instead of using bread crumbs in the normal technique I substitute the boxed mashed potato flakes. Its really good on baked halibut but thats another story altogether.

nicetohaveice · « **Reply #39 on:** Jan 03, 2011, 08:18 PM »

I FRY ALL MY FISH THE SAME WAY......

1. SHAKE IN FLOUR
2. DIP AND COAT IN EGG / MILK MIX
3. drain from the Egg/Milk
4. COAT WITH CRUSHED SATLTINE CRACKERS (I CRUSH THEM IN A FOOD CHOPPER)
5. FRY THEM IN CRISCO (NOT OIL) AT 300
6. WHEN THEY FLOAT AND TURN, FRY FOR ANOTHER 1/2 MIN.

THEY ARE GREAT WITH COCKTAIL SAUCE.

YOU NEED A HOT GREASE

Gamma Fish · « **Reply #40 on:** Jan 03, 2011, 08:51 PM »

http://i839.photobucket.com/albums/zz318/Gamma-Fish/th0103111906.jpg[/img]]

firegems · « **Reply #41 on:** Jan 03, 2011, 09:30 PM »

Perch Filets........Peanut Oil........Panko Bread Crumbs........Perfecti on!!!!!!!!!

Rubicon · « **Reply #42 on:** Jan 06, 2011, 09:40 PM »

My dad got me started on this perch recipe:

Scramble up a few eggs and add a little lemon juice:

Then put 2 cups Italian seasoned bread crumbs in a zip lock bag with a 1/2 cup Parm cheese and a pinch of garlic powder:

Start by coating with the egg mixture and then coating with the bread crumb mix:

Add to a hot pan with melted butter or margarine and fry to a golden brown on both sides:

These are amazing and you will be out for more perch as fast as you eat em!

Hope you all enjoy!

ChautauquaDawg · « **Reply #43 on:** Jan 06, 2011, 10:54 PM »

Yep, I'm going to be trying that one. Thanks for sharing!

bigsull · « **Reply #44 on:** Jan 08, 2011, 07:05 AM »

I agree with Hardwater Rick...375 is TOO hot. 350 max for 2-3 minutes or batter is golden brown and fish are floating. Keep a thermometer handy to test temp.

yukonstu1 · « **Reply #45 on:** Jan 10, 2011, 07:32 AM »

i cook mine one minute they continue to cook on plate when you take them out old timer from seneca lake told me that when i was over cooking them one day

bballs · « **Reply #46 on:** Jan 10, 2011, 12:15 PM »

What is your favorite tyoe of oil to fry fish? I've tried canola, vegetable and peanut oils. Havent really noticed that big of a difference in any of the 3 different types?

Any preferences?

600RevX · « **Reply #47 on:** Jan 10, 2011, 12:18 PM »

I cook all of mine in canola, just happens to be what I buy- Not to beata a dead horse, but 2-3 minutes in the deep fryer at 350 is my way- I'll do a beer batter, and before they go in the fryer I'll roll' em in panko after a dip in the batter.............oh myyyyyyyyyyyy

Fishn'Rod · « **Reply #48 on:** Jan 10, 2011, 02:10 PM »

Man, you guys are making me hungry!

Cusefan78 · « **Reply #49 on:** Jan 10, 2011, 02:19 PM »

Fry in Peanut oil.
I use shore meal. 1/2 Cajun 1/2 original. It's the best. All my friends are now hooked

Gamma Fish · « **Reply #50 on:** Jan 10, 2011, 06:59 PM »

Quote from: Cusefan78 on Jan 10, 2011, 02:19 PM

Fry in Peanut oil.
I use shore meal. 1/2 Cajun 1/2 original. It's the best. All my friends are now hooked

Save your money and use regular canola, corn, vegetable oil or Crisco type grease.
Peanut oil does absolutely nothing for the flavor of fish. It costs more and it breaks down much faster.
Restaurant owners used to advertise that they used only peanut oil for frying their fish but most did it to draw in customers and/or to justify a higher price for their fish dinners ! It was also comparably priced when this scam started years ago.

Here's another piece of Gamma Logic ! If you're coating your fillets with milk, egg, seasonings, corn flakes, potato flakes, Ritz crackers, potato chips, batters etc, You could cook them in Mobil 1 oil and you'd barely know the difference !

Kim · « **Reply #51 on:** Jan 11, 2011, 06:30 AM »

The only reason peanut oil is recomended for deep frying is it has a higher burning temp compared to other oils. This means it will last a little longer and you can fry your foods without getting a burnt taste to your food. This is only about 25 degrees higher or so. So if you like to cook at say 325 to 350 your good with any oil but if you like 350 to 375 you should use peanut oil to eliminate any burnt taste and last a little longer. I use vegtable oil in my large turkey fryer about 325 degrees. Reuse it for about 3 months.

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Author Topic: Deep Frying your perch. (Read 31553 times)