Fish Fry

PREPARING FISH

This is how I deep fry fish. First make sure all the fish is cut into about 2×3 or3x4 inch pieces,and 3/4 inches thick, can be thicker just takes longer to fry. If you freeze your fish, cut up before you freeze, its easier this way. On both sides sprinkle Lowrys Seasoning salt, Garlic powder, and black pepper. Separate the egg white, from yolk. We only use the egg white. Coat the fish in the egg whites. One egg white will coat about 1/2 pound of fish. place coated fish in a plastic bag with yellow corn meal and shake gently, coating the fish with corn meal.

COOKING FISH

Submerge one piece of fish in hot Vegetable oil,To test oil temp, If it is hot enough the fish

will really bubble, If your oil is to hot it will burn the oil. Adjust as needed. This is really easy, cook one piece at a time, till you get it right. When you start to cook baskets full of fish, lift the basket out of the oil, shortly after you start and shake the basket, If you do not shake, the fish will stick together. When the fish is almost done it will start to float on top of the oil. I let it cook a little longer then remove. Sample a piece from every batch you cook, If is not cooked all the way it will be like rubber. Just put it back in for a while longer. Fish 3/4 inch thick will only take about 3 minutes. After cooking fish, fry thin potato slices and this will clean your oil up, and take the fish smell out. Sprinkle some Lowrys seasoning salt on them for added flavor.

ken@gonefishing101.com