I've got a few small bags of perch in the freezer. Not quite enough for a meal, but enough to go along with a bunch of other snacks on Sunday for nascar.I want to deep fry the fillets, but I've got a problem. No deep fryer. Anyone else use a regular pan for this? Any tips?
So should I try to use a higher sided pan? Will there be too much splatter for a regular frying pan?
take it from someone who started an oil fire recently - DO NOT USE A FRYING PAN! It IS possible - but pretty unsafe. If that hot oil hits your burner - look out - have a lid and a fire extinguisher near by.you are a million times safe with a high-sided pot - I use a big old stock pot. Heat the oil to 350-375 degress - use a digital thermometer. Keep any trace of water away from the pot - dry it first, dry utentsils, and don't put wet food in the fat. Coat with your choice of breading (flour + spices or beer batter-beer, flour, spices) and cook untill golden brown. The temp of the oil needs to stay at 350-375 or you wil get greasy fish - so only put in a few pieces at a time and crank it up if it's cooling (it will, check it with therm.)cool the pieces on a rack or paper bag and enjoy! I'm waiting for my oil to heat up now