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Deep Fried or Pan fry Walleye........
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<blockquote data-quote="Colonel Angus" data-source="post: 30444" data-attributes="member: 351"><p>I do prefer the cast iron over a deep fryer but temperature is key especially if you are using vegetable oil. I add a spoon full of butter flavored or regular crisco (more if deep frying) to keep the oil from scorching. You wouldn't need to do this with heavier oil. A helpful hint when deep frying is not to add batches of fish at a time but rather 2 or 3 fillets at a time. As the 2 or 3 are getting done, they will float and become nicely colored. Add 2 or 3 more, then pluck out the done ones and repeat. This will keep the oil at a more constant temp and you probably have 6 to 8 in the turkey fryer at all times.</p></blockquote><p></p>
[QUOTE="Colonel Angus, post: 30444, member: 351"] I do prefer the cast iron over a deep fryer but temperature is key especially if you are using vegetable oil. I add a spoon full of butter flavored or regular crisco (more if deep frying) to keep the oil from scorching. You wouldn't need to do this with heavier oil. A helpful hint when deep frying is not to add batches of fish at a time but rather 2 or 3 fillets at a time. As the 2 or 3 are getting done, they will float and become nicely colored. Add 2 or 3 more, then pluck out the done ones and repeat. This will keep the oil at a more constant temp and you probably have 6 to 8 in the turkey fryer at all times. [/QUOTE]
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