My grand kids LOVE Lake Erie perch. They know I always have a bunch in my freezer. The other day they requested a fish fry. I also make my own french fries and the kids say they are even better than McDonald's fries. I have always deep-fried the perch at about 350°. Last night we had the fish fry and the oil got up to at little over 410° because I wasn't watching real close. I put the fish in at that temp and it was obvious that they were getting done very quickly. I let them go until they looked done. At the lower temperature I cooked them about 2 to 3 minutes. At the higher temperature they were done in about a minute.

Man-O man were they good and I mean really good. They were not as oily as the ones cooked at lower temperature. For some reason, (probably the higher temperature sealed the fish), cooking the fish at a higher temperature, for less time, made a tremendous difference in the texture and taste of the fish. From now on I am cooking my fish at least 400° instead of 350°. It made all the difference in the world.

I put them in when the oil reaches 375

Try bumping it up to 400. I bet you will notice a pleasing difference. The higher temp and shorter cooking time, made for me, a noticeable difference.

I have tried different temps including 350 and 400.I like 375 because it seals the fish just right so they don't get oily,,and also not so hot that the outside gets too black or crispy.

How do you do your french fries if you don't mind sharing. I always fry fish at about 380 or so. Hushpuppies also. It flash fries the outside so the oil can't sink in.

I always do my fish at higher temps for the exact reason you said.

I always just threw a wooden match in the grease and when it lit I knew it was hot enough.

I've got a french fry cutter and use the insert that makes fries that are about 3/8 of an inch. I then rinse the fries under water to try to get rid of as much starch as possible. Then I put them in an old pillow case and get them as dry as I can with the pillow case acting as a towel. After they are dry I deep fry them at 375° for about 4 minutes. Then I bag them up and freeze until I'm ready for the next fish fry. The important thing is to cook the fries twice. I do the first cooking as described previously and when ready to eat the fries, I get them out and thaw them and then deep fry at 350°-375° for about another 4 or five minutes, or until they get as brown as you like them. Salt them up to taste.

The way I was taught is just drop some batter in oil when it looks hot and if it cooks and all in a short time it is ready to put in what ever is being cook.and also if your oil is new or old will show if it is oily or not. New oil will not be for what is being cook ,old oil will have it oily. My mom was a cook by trade and taught us kids how to cook when we where young.

Sullivan is dead on about cooking the fries twice. The French take their fries seriously and I learned from my mother in law thirty years ago. First cook until they are fairly easy to break in half with a fork, then take them out and let cool... from 15 minutes to several hours and then put them back in til they are as you like.

Type of potato makes a huge difference. Russets make mushy fries, but yellow fleshed potatoes like Yukon Golds are normally great.

Pete

Sullivan is right. The rinse removes excess starch. Cooking twice, the first mainly cooks the inside because of the amount of water and starch. the second time starches are minimal and the outside cooks.

If I remember correctly from when I cooked at Red Lobster we had 2 fryers one at 375° and one at 400°. There was a difference in quality with stuff cooked at 400°. 400° was for fries calamari popcorn shrimp and a couple of other things.

Thanks

I cook wet batter stuff at 350 ,any hotter it splatters the batter off watever your cooking .the only things we cook with wet batter is chicken and turkey strips ,never fish .Fish is always cooked 375 or up with cornmeal ,Andes ,or some other cornmeal based dry batter

I can cook thinner fish at higher temps. When I get into thicker stuff or fish like Catfish that take a bit longer, I have to lower temp a bit or the outside burns b4 inside (fish) is done.

Any kind of batter or meal?

Don't ya love it when a plan comes together Sullivan?

I beat up some eggs, dip the fish in the eggs, and roll the fish in "Shore Lunch" breading.

Try that with breading mix of Drakes mix.

I usually cook fish at 425, I’ve done French fries by first cooking them in the oven then frying them.