How to put a fried fish

The four boys had caught and released more than 150 smallmouth bass on a three-day float trip on the John Day River. On the last day, we kept 15 who probably would have died if we released them. That was enough of a dead end meeting as my wife and I pitched our Oregon neighbors to the idea of ​​a fish fry.

In many parts of the country, a fish fry is the conclusion to a successful day of angling. It could be a social gathering when people bring fish and a quart of iced tea. Really, it’s just an excuse for a summer party. With fried fish as the main course, the sides are usually made with whatever summer vegetables are in season.

In the South, hush puppies, a type of deep-fried cornbread, and coleslaw are pretty much a must.

But this custom hasn’t caught on yet where I live in Oregon, and it might be related to the philosophy of catch and release fishing.

In central Oregon, there are several prolific fish species that are not in danger of over-exploitation. Always check the regulations, but in some lakes or rivers, there are no catch limits for Crappie, Largemouth Bass, and Bluegill. In other areas, catfish have been stocked to provide sport fishing opportunities and good eating. In these cases, wild fish can be eaten without guilt, and there is no easier method of enjoying your catch and feeding many people than with a fish fry.

This is how you do it:

Lean fish works best for frying. The general rule is that white meat fish is lean, while dark or pink meat is oily. Good candidates for a fish fry include sea bass, crappie, catfish, walleye, or bluegill. Large, oily fish, such as salmon or trout, are not the best choice for frying, because the end result will tend to be greasy and doughy.

It is possible to fry fish clean and whole, but then you have to deal with the bones when dining. The best method is to fillet the largest fish. Once the fillet is clean and skinless, cut it into pieces that are about 1 to 2 inches wide and no more than 1½ inches thick.

Dip the fillet in a milk-egg mixture, then dredge in a flour or cornmeal mixture. If you’re using a batter, all you have to do is dip the steak in.

I use a cast iron dutch oven on a propane outdoor cooker for frying. This carries heat, odor and any oil splatters to the outside. The trick to frying fish is to have very hot oil: 375 to 400 degrees. This is the point where the vegetable oil bubbles up if you add a small amount of batter. Use a candy thermometer to ensure the correct temperature.

Vegetable oils for frying must have a high fire point. Corn, canola, peanuts, cottonseed, or safflower are popular because they do not change the flavor of the fish.

Usually, when fish turns greasy, it’s because the oil has cooled too quickly. Start with about 400 degrees, then when the cold fish hits the hot oil, the breading will form a tasty golden crust. The fish will cool the oil when it goes into the fryer, so keep an eye on the thermometer to maintain a constant heat.

Try a piece when the batch is ready. Undercooked fish is clear and watery, and does not flake easily with a fork; overdone fish is dry and tough when tasted. The perfect fish is opaque and moist and flakes easily. You will achieve this perfect state by cooking the fish for 3 to 5 minutes or until it floats and is golden brown. Do not crowd the fish, or the oil will get too cold.

If cooking multiple batches of fish, allow the oil to reheat to at least 375 degrees before adding the fish.

If the fish and batter are cold and the oil is hot, the coating will seal immediately. Cooked fish will be moist and flaky on the inside, crisp and golden on the outside. Drain the cooked fish on a baking sheet lined with a paper bag.

Serve the fish hot, fresh from the oil, with garnishes. Then sit back, enjoy, and be grateful for the good food and fellowship that time spent outdoors can bring.

Here are some recipes to help you get started:

beer dough

1 cup all-purpose flour

3 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon paprika

pinch of nutmeg

1 cup of beer

1 tablespoon vegetable oil

In a medium bowl, mix the dry ingredients. Blend the beer and vegetable oil until smooth. Dip the fish in the batter and fry.

Basic Flour Breading

1 egg

1 tablespoon of milk or water

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

Blend the egg and milk. Mix flour, salt and pepper. Dip the fish into the egg mixture, then into the flour mixture. fry

Corn Flour Breading

1 egg

1 tablespoon of milk or water

1 cup finely ground cornmeal

3 tablespoons Italian flavored breadcrumbs

1 tablespoon of flour

Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning to taste

Blend the egg and milk. Mix cornmeal, breadcrumbs, flour, and seasonings. Dip the fish into the egg mixture, then into the flour mixture. fry

George’s Hush Puppies

Hush puppies are the traditional southern side dish to accompany fried fish. (This recipe was invented by my friend, the late George Halford, one night before a fish fry in the Washington, DC area.)

2 cups of cornmeal

2 tablespoons all-purpose flour

2 eggs

1/4 cup battered canola oil

1/4 cup honey

5 green onions, finely chopped

1 cup buttermilk

4 teaspoons baking powder

pinch of garlic salt

In a large bowl, combine the cornmeal, flour, egg, cornmeal, garlic salt, honey, green onions, and buttermilk, stir well with a spoon. Add the baking powder. Heat oil to 400 degrees in a large Dutch oven. Drop the batter by the spoonful into the hot oil and fry until golden brown on both sides. Drain on paper towels.

Fried Sweet Corn

6 ears of fresh white sweet corn (yellow sweet corn can be used, but it won’t be as flavorful)

1 tablespoon butter

salt and pepper to taste

Shell and clean the corn. Using a very sharp knife, cut off the corn tips in a baking dish. Then, use the back of the knife to scrape and milk the cob, letting the juices run into the pan. Pour the corn into a large bowl and add salt and pepper to taste. Heat a skillet over medium heat and add the butter. When the butter is melted, add the corn and juices to the pan. Cook over medium heat for about 20 minutes until the corn is soft, creamy, and hot.