Breading Mix Instructions
Pan Frying Fish
How to use Mr. Walleye Breading Mix - One step method for pan frying
Equipment
- Cast Iron Pan We like to start with a good, old fashioned heavy cast-iron fry pan. It holds the heat better, and distributes it more evenly, than other types.
Ingredients
- Oil: canola, vegetable, sunflower, coconut, lard, tallow etc Put oil in the pan to a depth of about 1/3 the thickness of your fish pieces.
- Fish Any and all work
- 1 Mr. Walleye Breading Mix Use what is needed based on your portion
- Bag to shake the breading and fish
Instructions
- Fry any kind of fish. If the fillets are too big for the pan, they'll fry up better if you cut them into chunks about 3 inches long. "Steak" the fillets on a big, thick fish, so the individual pieces cook evenly.
- Wash each fillet (or piece) thoroughly, and put all of them in a bowl of cold water. (Let frozen fish thaw gradually!). Pour Gary Roach's breading into a plastic bag. Drop a few fish pieces at a time into the bag, and shake it until the fish is completely covered. (The moisture of the water on the fish is enough for it to stick well. You don't need egg, as you do with many other batters).
- The fish pieces should lay on a tray for several minutes - 10 -30 is fine. This allows the fish to take on the flavor and stick to the fish so that very little ends up in your oil. Dip again (optional) in the breading.
- Make sure the oil is hot before putting the fish in! 375 degrees F is perfect. A simple way to check if it's hot enough is to put a drop of cold water on the blade of your knife and drop it into the heated oil; if it sizzles good, rather than just bubbling, the oil is ready.
- Putting fish into oil that's not hot enough forces you to cook it longer than you should, and that's how the fish soaks up oil, making it taste greasy.
- Turn the fish when you start seeing a little bit of brown on the edges and not before it turns brown. Flipping a fish over and over washes the batter off, so try to turn it once. When you do turn it, you want it to be golden brown on top.
- Cook on the other side until it gets brown.
- Drain on a paper towel one fish layer only. Don't stack hot oiled fish as the oil will drip to the bottom layer of fish. You can stack the fish once it's had a chance to rest on the paper towel a few minutes.
- If it's golden brown it's done but feel free to cook longer if you like it darker.