Man reading this post is making me hungry!

I have to agree that fried fish taste great.

I'll catch the fish, clean the fish and freeze the fillets and let my next door neighbor cook them. Only thing is that I have to insist that he use new fresh oil. He has a habit of cooking the fish in his Grand Pappy frier and then letting the oil sit in his cooker unrefrigerated for a few weeks before using the same old oi again. He claims that the heat sterilizes the oil as he is cooking the next batch.

I tried to explain to him that the bacteria have emitted toxins into the grease as it was sitting there unrefrigerated and that heat may not kill the toxins in the grease.

In any case I refuse to eat any fish that are not cooked in fresh or refrigerated oil that's been strained to remove all the sediment before use.

I let my peanut oil cool down and then strain it though paper towels and then put it in a glass jar and store the jar and oil in the refrigerator. That way I can reuse it a few more times before having to use new peanut oil. That stuff in not cheap.

My little Fry Daddy only hold 4 cups of oil and if I put more than two or three small filets in the grease the temperature of the grease drops too low to cook the fish fast. I like to keep the grease at 375 deg F before dropping in the filets.

I should not read these post on a empty stomach!



Quote Originally Posted by topwater2007 View Post
Have you no decency sir, have you no decency?

All bass and bluegill filets must be fried in BassPro's Light & Crunchy or Andy's Red batter.

It is a must, from the Gulf Coast to the Canadian border. Hey don't shoot the messenger here, I didn't make the law, I just abide by it.

Served with a garden salad with blue cheese and bacon bits, seasoned home fries, cole slaw, hush puppies, corn on the cob, finished off with blackberry cobbler and a scoop vanilla ice cream.

If I didn't have dance rehearsal tonight, I would come down there and set your house in order.

topwater