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Deep Fried or Pan fry Walleye........
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<blockquote data-quote="guywhofishes" data-source="post: 30438" data-attributes="member: 337"><p>Well that sucks! </p><p></p><p>It seems strange though. IF the temp is right I have never wrecked fish deep frying. Make sure oil is same temp as the number of days in year (365) and it's almost fool proof. Buy a good digital quick-read thermometer and USE IT.</p><p></p><p>I use cheapest veg oil I can buy and swap it out when it gets oxidized. Fry to golden brown makes the interior hot/moist. It doesn't matter if bluegill or hog walleyes. The golden brown color is the indicator. Little fish take maybe 1.5 to 2 minutes - thick filets maybe 3.5 minutes max.</p><p></p><p>I too sometimes prefer pan frying - depending on the batter/breading. But for big feeds the deep fryer is the way to go.</p><p></p><p>The only time deep-frying is a drag is when temps aren't right - either too low or too high. Then it's almost IMPOSSIBLE to make decent fish. </p><p></p><p>HUGE batches are often to blame for low temps - or not waiting foe the oil to recover between batches. </p><p></p><p>Too high of a temp and your oil smokes and everything takes on burnt oil taste which is a disaster. I've seen that at "drunken" fish-fries a time or two... with no replacement oil in stock. Talk about a bummer.</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 30438, member: 337"] Well that sucks! It seems strange though. IF the temp is right I have never wrecked fish deep frying. Make sure oil is same temp as the number of days in year (365) and it's almost fool proof. Buy a good digital quick-read thermometer and USE IT. I use cheapest veg oil I can buy and swap it out when it gets oxidized. Fry to golden brown makes the interior hot/moist. It doesn't matter if bluegill or hog walleyes. The golden brown color is the indicator. Little fish take maybe 1.5 to 2 minutes - thick filets maybe 3.5 minutes max. I too sometimes prefer pan frying - depending on the batter/breading. But for big feeds the deep fryer is the way to go. The only time deep-frying is a drag is when temps aren't right - either too low or too high. Then it's almost IMPOSSIBLE to make decent fish. HUGE batches are often to blame for low temps - or not waiting foe the oil to recover between batches. Too high of a temp and your oil smokes and everything takes on burnt oil taste which is a disaster. I've seen that at "drunken" fish-fries a time or two... with no replacement oil in stock. Talk about a bummer. [/QUOTE]
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