Deep-Frying Fish In A Turkey Fryer: Is It Possible?

Deep-fried turkey is a delicious and flavourful way to prepare a classic holiday dish. The process involves immersing a whole turkey in hot oil, resulting in a crispy, golden-brown skin and tender, juicy meat. While deep-frying a turkey may seem intimidating, it is a common practice with the right equipment and safety precautions in place. In fact, turkey fryers are often used for frying fish, as they are large enough to fry multiple fillets at once and are excellent for outdoor community events.

Choosing the right fish

When it comes to choosing the right fish for deep frying, there are several factors to consider. Firstly, it is essential to select a fish that holds its shape well during the cooking process and has a mild flavour that pairs well with various seasonings, toppings, and batters. Secondly, the texture and type of fish are important considerations. White fish with light, flaky textures, such as halibut, tilapia, catfish, and walleye, are ideal for deep frying. These fish have a mild taste and a delicate texture that cooks to a crisp in just a few minutes.

Cod, a traditional choice for fish and chips, is a popular option for deep frying due to its flaky texture and mild, subtly sweet flavour. While Atlantic cod is known for its semi-firm texture that flakes apart easily when cooked, Pacific cod has a firmer texture that is better suited for grilling or baking but can also be fried. However, it is important to note that Atlantic cod is an overfished species, and consumers should be mindful of sustainability concerns.

Haddock, a close relative of cod, is another excellent choice for deep frying. It offers a softer and more tender texture, resulting in an even flakier experience compared to cod. The gentle flavour of haddock pairs well with a light beer batter, creating a crisp, puffy texture while maintaining a tender interior. For those with sensitive palates, it is worth noting that haddock has a slightly fishier taste than cod.

Flatfish like flounder are also versatile for frying. Flounder fillets are typically thin and cook quickly, making them suitable for pan-frying to prevent overcooking. They can be fried whole or stuffed with vegetables before rolling and frying, providing a beautiful brown skin and tender meat that lifts easily off the bones.

Largemouth bass is another popular choice for deep frying, especially in the Southern regions. Foodies often chop up largemouth fillets, coat them in cornmeal, and deep fry them to perfection. This type of bass is a favourite among recreational fishers due to its wide range in freshwater bodies across the United States.

In summary, when choosing the right fish for deep frying, opt for white fish with light, flaky textures and mild flavours. Consider the cooking time and texture you desire, as denser fish may require longer cooking times or alternative cooking methods. With the right choice of fish and proper preparation, you can create delicious, crispy, and moist fried fish at home.

Preparing the fish

Choose the Right Fish:

Select a fish that holds its shape well during the cooking process and has a mild flavor. Popular options include cod, haddock, tilapia, or catfish. You can opt for fresh fish or use frozen fillets, ensuring they are completely thawed and drained before frying.

Dry the Fish:

Use paper towels to pat the fish fillets dry and remove any excess moisture. This step is important as it helps the batter or breading adhere better to the fish.

Season the Fish:

Enhance the flavor of the fish by seasoning it with salt and pepper or your preferred spices. You can also experiment with other seasonings like paprika, cayenne pepper, or lemon zest to add an extra kick to your fried fish.

Battering or Breadcrumbs:

Prepare a simple batter by mixing flour, cornstarch, baking powder, salt, pepper, and your choice of herbs or spices. Gradually whisk in cold water or beer until you achieve a smooth consistency. Alternatively, you can coat the fish with seasoned breadcrumbs, panko crumbs, or a mixture of both for an extra crispy texture.

Oil Temperature:

Choose an oil with a high smoke point, such as vegetable, canola, or peanut oil. Heat the oil to approximately 375°F (190°C) for optimal results. Use a thermometer to ensure the oil reaches and maintains the correct temperature.

Now that your fish is prepared, you can move on to the frying process, following the instructions for your turkey fryer, and soon you'll be enjoying your delicious, crispy, golden fish!

Preparing the batter or breading

The Batter:

For a simple yet delicious batter, you'll need the following ingredients:

• All-purpose flour
• Cornstarch
• Baking powder
• Salt
• Pepper
• Herbs or spices of your choice
• Cold water or beer

Combine the dry ingredients in a bowl, gradually whisking in the liquid until you achieve a smooth and lump-free consistency. The cold water or beer will give your batter a crispier texture. You can also add a little milk to the batter, as the proteins in milk help the batter adhere to the fish and promote browning.

The Breading:

If you prefer a crispy breaded coating over a batter, this is the option for you. For a crunchy texture, you'll need:

• Seasoned breadcrumbs, panko crumbs, or a combination of both
• All-purpose flour
• Cornmeal (optional)
• Cornstarch
• Baking powder
• Garlic powder, ground mustard, smoked paprika, or other seasonings to taste

Mix the dry ingredients in a shallow pan, creating a flavourful coating mixture. You can adjust the proportions to suit your taste preferences.

Double Baptizing:

For an extra-crispy coating, you can try the "double baptizing" technique. First, dip the fish into the batter, then coat it with the breading mixture. Repeat this process, shaking off any excess coating, and let the fish rest on a wire rack for a few minutes before frying. This method ensures a thicker, crunchier crust.

Heating the oil

Choose the Right Oil:

Select an oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils have neutral flavours that won't overpower the delicate taste of the fish.

Fill the Turkey Fryer:

Fill your turkey fryer with enough oil to completely submerge the fish. The amount of oil needed will depend on the size of your fryer and the quantity of fish you plan to cook. Ensure that you don't overfill the fryer, as this can lead to spillovers.

Heat the Oil:

Attach an oil thermometer to the side of the pot and turn on the burner. Preheat the oil to 350°F (177°C). Submerge the tip of the thermometer in the oil, but ensure it doesn't touch the wall of the pot. Heating the oil to the right temperature is essential for achieving a crispy exterior and moist interior for your fish.

Maintain Temperature:

Keep a close eye on the thermometer to ensure the oil reaches and maintains the correct temperature throughout the frying process. Adjust the burner accordingly to maintain the desired temperature.

Safety Precautions:

Always exercise caution when working with hot oil. Wear protective gear, including gloves and goggles, and ensure that your sleeves are long enough to protect your arms. Additionally, set up the fryer on a flat surface, away from any flammable objects or surfaces.

Now that you've heated the oil to the optimal temperature, you're ready to start frying your fish! Remember to fry in batches to avoid overcrowding the fryer, which can cause the oil temperature to drop, resulting in soggy fish. Enjoy creating your delicious deep-fried fish feast!

Frying the fish

Deep frying fish is a popular method to cook fish as it creates a golden, crispy crust while keeping the flesh moist and tender. The high heat of the oil seals in the juices, resulting in a succulent fish fillet. Here is a step-by-step guide to frying fish in a turkey fryer:

Choose the Right Fish

Select a type of fish that holds its shape well and has a mild flavour. Popular options include cod, haddock, tilapia, or catfish. You can use fresh or frozen-thawed fillets.

Prepare the Fish

Pat the fish fillets dry with a paper towel to remove excess moisture, which will help the batter adhere better. Season the fish with salt and pepper, or your preferred spices. Ensure frozen fillets are completely thawed and drained.

Prepare the Batter or Breading

You can either batter or bread the fish:

• Batter: Mix all-purpose flour, cornstarch, baking powder, salt, pepper, and herbs or spices. Gradually whisk in cold water or beer until smooth.
• Breading: Coat the fish with seasoned breadcrumbs, panko crumbs, or a mixture for an extra crispy texture.

Heat the Oil

Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. Fill the turkey fryer with enough oil to completely submerge the fish. Heat the oil to 375°F (190°C) and maintain this temperature throughout. Use a thermometer to monitor the oil temperature.

Fry the Fish

Dip or coat each fish fillet in the batter or breadcrumbs. Carefully lower them into the hot oil one at a time, using a slotted spoon or tongs. Avoid overcrowding the fryer, fry in batches if needed, to maintain the oil temperature. Cook for 3-5 minutes, until golden brown. Remove the fish from the oil and drain any excess.

Your delicious, crispy fried fish is now ready to serve! Enjoy it with your favourite sides and garnishes, such as tartar sauce, lemon wedges, or crispy fries.

Frequently asked questions