Fish Frying

Fish Frying
Print Recipe

Fry Basics

by Chef Mitch Omer

One Popular Shore Lunch


Four 4- to 8-ounce


walleye fillets

Salt and freshly ground

black pepper

1 c. all-purpose flour


1 whole egg, lightly beaten

1/2 c. milk

2 c. crushed corn flakes


1/2 c. lard

Homemade tarter sauce

Heat the lard in a cast-iron skillet. Meanwhile, in a small bowl, beat the egg and milk together lightly.

Season the fillets with salt and pepper. Roll them in the all-purpose flour and shake off the excess. Then dip each fillet in the egg wash, allowing the excess to drain off. Immediately roll the fillet in the crushed corn flakes, pressing gently so the crumbs stick to the fillet.

Fry the breaded fillets in the hot lard, about 2 to 3 minutes per side, or until golden brown. Drain on paper towels.

Homemade

Tarter Sauce

1 c. minced green onion tops

1/2 c. Miracle Whip

salad dressing

2 tbsp. fresh lemon juice

Mix together all ingredients and refrigerate until ready to use.

Equipment — A cast-iron skillet is still the time-­honored favorite for frying fish. The heavy cast distributes heat evenly, and the high sides prevent the fat from bubbling over as fillets are added. Of course, many fine-­quality nonstick pans are on the market, and most also work well.

Fat — Shortenings are favored for frying. These include solids such as lard and hydrogenated fats, and liquids such as corn, safflower, cottonseed, peanut, grape seed, sesame seed, and olive oils. Solid fats tend not to break down so quickly as liquid oils and therefore often are preferred for frying fish. Use only fresh, unused shortenings.

Food dropped into fresh hot oil acts as an irritant to the oil, which responds by immediately sealing the breading so the oil can't get to the food inside. All crumbs, drops of breading, salt, or water that fall into the oil during frying weaken the oil's ability to seal the breading. That's why it's important to shake off excess breading or batter before frying.

Temperature — Keeping the fat at about 365°F is important. Use a frying thermometer when you can, and keep the thermometer in hot water to prevent it from breaking when it's placed in the hot fat. Wipe the thermometer dry before placing it in the fat to prevent spattering.

When a thermometer isn't handy, test the temperature by dropping a small cube of bread into the hot fat. The cube will brown in about 60 seconds when the fat is at 365°F. Always allow the fat to reach the proper temperature again before adding more fillets.

Wash — Breading requires something to hold it fast to the fish fillets. An egg wash works well. Beaten eggs are mixed with a small amount of water or milk, or sometimes beer.

Breading — The fat must be hot enough to immediately seal the outside of a fillet, to prevent the loss of juices and also to prevent sticking. Prior to frying, the fish should be at room temperature (about 70°F). Cold fish lower oil temperature, resulting in fillets that don't seal and become oil soggy. Some of the most popular breadings, singularly or in combination, include sesame seeds, buttermilk biscuit mix, corn meal, and corn flake crumbs.

Fish Frying

Get Your Fish On.

Plan your next fishing and boating adventure here.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Mustad

Mustad's Inkvader Octopus Live Jig

From big fish to small, just about any saltwater game fish out there will love the new Mustad Inkvader Octopus Live Jig that Mustad's Russ Whisler shows to OSG's Lynn Burkhead.

Abu Garcia Virtual Rod with Bluetooth

Abu Garcia Virtual Rod with Bluetooth

Pure Fishing's Andrew Wheeler tells Outdoor Sportsman Group writer Lynn Burkhead all about the brand new Abu Garcia Virtual rod that integrates Bluetooth technology through a free ANGLR smartphone app.

New Optimum and Optimum TS Downriggers from Canon

New Optimum and Optimum TS Downriggers from Canon

From rugged reliability to smooth integration of cutting edge technology across several different platforms, OSG's Lynn Burkhead learns that there's much to like about the new Optimum and Optimum TS downriggers from Canon.

Simms

Simms' Challenger Raingear

John Frazier of Simms Fishing Products details the warm and dry features found in the new Challenger raingear being brought to market by the Bozeman, Mont. company.

See More Popular Videos

Trending Articles

Check out this Largemouth Bass Length To Weight Conversion Chart, a simple and accurate explanation from the In-Fisherman biologists. Bass

Largemouth Bass Length To Weight Conversion Chart

Dr. Rob Neumann - January 22, 2017

Check out this Largemouth Bass Length To Weight Conversion Chart, a simple and accurate...

Everything you need to know about popular catfish species and how to catch them on proven riggings. Catfish

All About Catfish

Rob Neumann

Everything you need to know about popular catfish species and how to catch them on proven...

Now more than ever, understanding each category's strong suits is critical to choosing a powerplant that best fits your personal needs and preferences. Boats & Motors

2- Vs. 4-Cycle Outboard Motors

Dan Johnson - April 16, 2018

Now more than ever, understanding each category's strong suits is critical to choosing a...

Pole lines illustrate the paradox of catfishing. At a time when excellent rods, reels, and other Catfish

Catfish Pole Rigs

Richard Peterson with In-Fisherman - April 28, 2016

Pole lines illustrate the paradox of catfishing. At a time when excellent rods, reels, and...

See More Trending Articles

More Fish Recipes

Catfish is meaty, juicy and holds up well in this soul-satisfying fried fish recipe with homemade chips and tartar sauce. Fish Recipes

Catfish Dinner with Homemade Chips and Tartar Sauce Recipe

Jenny Nguyen-Wheatley

Catfish is meaty, juicy and holds up well in this soul-satisfying fried fish recipe with...

Simple and quick to make – this Crappie with French Herb Butter Recipe is an easy way to get dinner on the table. Fish Recipes

Crappie with French Herb Butter Recipe

Jenny Nguyen-Wheatley

Simple and quick to make – this Crappie with French Herb Butter Recipe is an easy way to get...

The Ohio Department of Natural Resources offers this delightful and easy-to-fix catfish dish. Fish Recipes

Catfish Cakes Recipe

In-Fisherman Online Staff

The Ohio Department of Natural Resources offers this delightful and easy-to-fix catfish dish.

This salmon steak recipe can either be baked or steamed and is best served with a vegetable side, such as asparagus or broccoli. Fish Recipes

Steamed Salmon Steaks with Chardonnay Butter Sauce Recipe

Doug Stange

This salmon steak recipe can either be baked or steamed and is best served with a vegetable...

See More Fish Recipes

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All In-Fisherman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now