One Simple Way To Make Your Fish Fry Even Better

We were invited this weekend to a fish fry and a friend's place.  They were doing large a.  mounts of fish, but each filet that came out tasted fantastic.  It was probably the best fish I've ever had.  I didn't need tartar sauce, lemon, butter, or anything.  So I watched the chef and learned what made it so good!

First off, he used a turkey fryer to make such a big quantity at a time.  It was a slick way to fry up that amount of fish.  And when you use a turkey fryer, you use peanut oil.  This is the first time I've tasted fish fried in peanut oil and it is amazing how much crispier and tastier it turns out.   I'll use that oil from now on.

Another important part is to keep the heat up.  If you've ever worked in a restaurant kitchen with a fryer, you know it's important not to cool the oil down too much with too many frozen items.  He also did a good job keeping the oil clean by filtering out crumbs every few minutes by dipping a colander in to grab the floating stuff.

Best fish fry ever!  I'll never go back to doing it the old way!