Fish choice for deep fry/fish n' chips?

[giggler]

What are good choices for deep frying?

At my store they usually have thin fillets. they call them "sole", but I'm pretty sure they're Flounder.. they actually work quite well, but they're so thin, you wind up eating more breading than fish...

one time they had "Cod" fillets, worked really well and a much "thicker" cut of fish... very good, but pricey, and they don't have that often..

This week they had "halibut", so I'll try that this weekend, but just noticed the large fillet has skin on one side. Do I need to remove that, or just fry it too?

Thanks, Eric, Austin Tx.

[bowlingshirt]

Originally Posted by giggler

At my store they usually have thin fillets. they call them "sole", but I'm pretty sure they're Flounder.. they actually work quite well, but they're so thin, you wind up eating more breading than fish...

With thin fillets, I prefer to dredge them in seasoned flour and pan fry as opposed to deep fry. You'll have a bit thinner crust that won't overwhelm the fish.

[TATTRAT]

For fish and chips, cod. Halibut is a great sub.

Fried snapper, grouper, mahi...all winners in my book.

Fried orange roughy is quite nice too.

[Uncle Bob]

Catfish..................

[GrillingFool]

yeah catfish!
Flounder is popular in the Southern restaurants...

[Maverick2272]

Hmmm..... catfish yum!! Our American Legion always used Walleye in their fish fry every Friday night, good eats.

[attie]

Originally Posted by giggler

they call them "sole", but I'm pretty sure they're Flounder.

Very little difference in taste if any, basically one grows bigger than the other.

This week they had "halibut", so I'll try that this weekend, but just noticed the large fillet has skin on one side. Do I need to remove that, or just fry it too?

Personally I would but it's up to you, the breading won't stick to the skin very well.

Originally Posted by Uncle Bob

Catfish.....

How did I know someone would suggest that
We're not a very big Catfish nation apart from what's imported and sold as Bassa, any caught locally seems to get used as crab pot bait or thrown back

[Adillo303]

Giggler, I don't know where you are, but, Halibut is expensive here. I would go with the cod. If you have the Halibut already, try this with it.

450 for 20 minutes in a deep dish pan, flood with sour cream and dill and another 20 min. I don't think you will be disapointed.

AC

[Constance]

I like cod and catfish both for deep-frying. About any fish will be good though, as long as you don't overcook the thinner fillets.
My husband used to fish for bass, and they made wonderful fillets for deep-frying.

PS. I should have read the last couple of posts. You can't go wrong with the cod, Attie. Squeeze a bit of lemon or lime juice over it before you bread it.

[Barb L]

Yes Uncle Bob ! catfish -, cod, tilapia, orange roughy and pollock are what I usually have - yum !!