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How to get crappie fillets crispy

tinglev's picture

By tinglev - Posted on 01 October 2010

My crappiei fillets are never crispy like I like them. They are done and taste good but I want a little crisp to them. What am I doing wrong?

Ray's picture

Are you using one of those indoor kitchen fryers? The reason I ask is most will not hold a 375 degree oil temp. 365 to 375 degrees is the key. Use a turkey frying thermometer. Control the temp of your oil. Too cool and you get mushy fillets. Too hot and you burn the fillet. Get your fire adjusted to where it will maintain the 375 and only put in a few fillets at a time. Don't put in more fillets until the oil is back to 375 again.


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A method of keeping fish alive after they have been caught. A string or small nylon rope is threaded through the mouth and gills of a fish and is then tied off to the boat or dock allowing the fish to remain overboard in the water but preventing them from swimming away. With the advent of livewells and other more modern methods of keeping fish, stringers have become nearly obsolete, but can still be quite handy when fishing from the bank of a pond. The term 'stringer' is also used by anglers to indicate the size of their catch for the day (10-pound stringer = 10 pounds of fish).

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