A fish fry is a great way to feed a crowd and celebrate a successful fishing trip. But pulling off a delicious fish fry takes a bit of planning and preparation. From fryers to batters, here’s a look at what you need to host a fantastic fish fry.
Fryers and Cookware
The star of the show at any fish fry is the fryer setup. For larger crowds, an outdoor propane fish fryer is ideal. These freestanding fryers consist of a burner stand connected to a propane tank, with a large metal pot for frying. Make sure to use gas-rated hoses and fittings. An indoor electric fryer can work for smaller gatherings.
You’ll also need a deep-frying thermometer to maintain the optimal 350-375°F temperature. Use long handled tongs and mesh skimmers to carefully add and remove fish from the hot oil Have plenty of paper towels handy to drain fried foods.
Prepping and Serving Tools
Cover baking sheets with wax paper to hold battered fish before frying. Use more baking sheets lined with paper towels to drain the fried fish. A fish batter container with built-in shaker is great for evenly coating fish fillets.
Make sure to have plates, serving platters, bowls and utensils on hand. Provide malt vinegar and hot sauce for folks to season their fish.
Fresh Fish
The star ingredient for any fish fry is fresh fish fillets. Opt for mild white fish like tilapia, cod, snapper or catfish which fry up light and crispy. Make sure the fish is rinsed, patted dry and cut into equal sized portions for even cooking. Have about 1-2 pounds of fish per person.
Frying Oil
Choose a high smoke point oil like peanut, vegetable or canola oil for frying fish. Make sure to fill your fryer with enough oil – about 4-6 quarts for a large outdoor fryer. The oil should cover the fish by a few inches.
Batter and Breading
Most fish fry batter mixes contain cornmeal and wheat flour. You’ll also need milk egg or buttermilk to get the dry mix to adhere. Adding beer or soda to the batter adds lightness. Seasoned breadcrumbs or fish fry coating mixes also work well.
Side Dishes and Sauces
Round out your fish fry with traditional sides like hushpuppies, fries or coleslaw Have homemade tarter sauce, cocktail sauce and remoulade on hand for dipping. Offer sliced lemons, tartar sauce and hot sauce as condiments
Safety Tips
- Never leave a hot fryer unattended.
- Keep children and pets away from the cooking area.
- Use caution when handling hot oil – wear gloves and an apron.
- Don’t overfill the fryer pot with oil.
- Dispose of used oil properly – never pour down drains.
Step-by-Step Guide
Follow this handy timeline to stay on track:
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1-2 days before: Shop for ingredients and supplies. Make coleslaw, sauces and desserts. Clean fish and cut into portions.
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The day before: Prepare any marinades or dry rubs. Make battters. Set up cooking area.
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1-2 hours before: Take fish out of marinades. Set up drink stations and side dishes. Heat up fryers.
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15 mins before: Coat fish in batter and let sit. Fry any appetizers or sides.
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0 mins: Start frying fish in batches. Fry fries towards the end. Keep everything warm in a 200°F oven.
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Serve hot: Let the feast begin! Provide plates, utensils and plenty of napkins.
Top Tips for Fish Fry Success
Here are some additional pointers to help you nail the perfect fish fry:
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Involve guests by having a topping and sauce bar with items like shredded cheese, sour cream, salsa and guacamole.
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Use a deep fry thermometer and adjust heat to maintain 350°F oil temperature.
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Fry fish in small batches to prevent overcrowding. Don’t drop fish in from a height.
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Let cooked fish drain and cool for 1-2 minutes before serving.
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Alternate cooking fish and sides. The starch in fries helps extend the life of oil.
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Keep finished food warm in a 200°F oven, but serve immediately for best texture.
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Offer a selection of beverages like beer, lemonade and iced tea.
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Use propane tanks with enough fuel and backup propane on hand.
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Have a designated fryer master to monitor cooking and oversee safety.
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Clean up spills immediately and dispose of oil safely after use.
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End the night with a fun outdoor game like cornhole or volleyball.
The beauty of a fish fry is that it’s casual fun. Don’t stress about perfection. Just focus on providing delicious fresh fish with fixings that your guests will love. With the right preparation and equipment, you’ll be ready to fry up an incredible feast.
Step 4: Mint Sweet Tea – Mint Oil
When youre having a fish fry, youre going to need some drink basics: Lemonade. Beer (if you like). Tea. And there is nothing, and I mean nothing, more refreshing than mint tea. You can use less or no sugar, but Southern tea is naturally sweet, and the sweetness goes well with the mint.
Ingredients:
- 2 family-sized tea bags
- Water
- Mint sprigs, washed
- 1 cup sugar
- Ice
Instructions:
- Add teabags, water, and mint sprigs to a small saucepan. Turn stove on high.
- When boiling, turn stove off and let cool.
- After about 30 minutes, take out the teabags and sprigs and stir in the sugar.
- Put ice in the pitcher and pour tea over it. Add water until the level you want is reached (more water means less strength).
Step 2: Coleslaw – Soybean Oil
The first fish fry “must have” is coleslaw. That’s in quotes because our fish fries don’t have coleslaw, but most people want them so that not all the food is fried. Bah humbug. Feel free to make this the night before the fry so that all the flavors can mix. To get the water out of the vegetables before making the coleslaw, I like to use salt and sugar to soak them for a long time. This helps the veggies maintain their crispiness!.
Prep Ingredients:
- 1 lb package Coleslaw mix
- ½ cup granulated sugar
- ¼ kosher salt
Dressing Ingredients:
- 1 cup mayo
- 1/3 cup whole milk or light cream
- 1/3 cup buttermilk
- 2-3 TBSP white vinegar
- 3 TBSP fresh lemon juice
- 1/3 cup & 2 TBSP white sugar
- 1 tsp garlic powder
- 1 tsp seasoning salt (or white salt if not available)
- 1/2 tsp ground black pepper
Instructions
- Step 1: Put the coleslaw mix in a strainer and put it in the sink. Add ½ cup of the kosher salt and ½ cup of the sugar, and toss the food just a little. Let the cabbage sit for 5 minutes to get rid of any extra water. Then, wash it well under cold water. Use a salad spinner to spin the coleslaw mix and then put it in a big bowl.
- Dressing: In a medium bowl, whisk together dressing ingredients.
- Blend: Pour dressing over coleslaw and mix. Store in the fridge for at least 8 hours with a lid or plastic wrap on top.