Fish Frying Question
Here's how we deep fry:
Cool daddy deep fryer
Golden Dipt only in two 1 gallon bags, a bowl of lager beer
Shake fillets in Golden Dipt in first bag, dip in beer, shake fillets in second bag
Cook in single layer in Cool Daddy per thickness of fillets till crisp.
I like the shore lunch "Beer Batter" mix. I'll coat the fillets right after rinsing with the dry mix very lightly, and from there to the batter mix that I keep light not heavy. I coat the fillets first with the dry because it seems to hold the batter better. Cook till golden brown...Good Stuff!
I don't mind Shorelunch, but the original one can clump from the egg. Its my one complaint about it. I never ran into it with any other breading. The cornmeal Shorelunch does not do that though and I prefer that anyway. If I do use original, I will try to mix it 50/50 with crushed saltine crackers. I do like Andy's too though. Haven't had many breadings I don't like, whether I made them from scratch or from a box, i think just getting them fried right is the big part.
You guys made me hungry..
I brought some walleye fillets home from a trip to Wisconsin a couple weeks ago..
Took some flour and added some garlic power, salt and lemon-pepper seasoning. Took the patted dry fillets (oil does not like water) dipped them in the flour mixture, then into eggs then into Panko bread crumbs. Heated oil up in a deep cast iron skillet on my grill got the oil up to 375-380, and did two chunks at a time for 3 minutes per side.. They turned out FANTASTIC !!
Made a vinaigrette coleslaw and a orzo pasta salad to go along with it..
Going by all the terrific posts, I think I might me doing too many fillets at a time, thus lowering the oil temp. I will have more patience in the future and even try some of the different breadings you guys posted. Thanks a million!!
PS: All of us on L.L. may not agree politically, etc, but we always put things aside to help others!!