JGDean
Sous Chef
Fish Chunks
I agree with this method. You could also cut into chunks before frying- will cook fast and be snack friendly.
Caine said:First, stop thawing the fish in water. It is unneccessary. Move it from the freezer to the refrigerator on Thursday. Truthfully, I prefer a nice beer batter myself, but if the owner doesn't want you to batter them, well, it is HIS bar.
On Friday, lay out some paper towels and place the fillets on them, turning once after about 10 minutes, to dry. Set up three plates about the size of a pie plate, or use pie plates, leading to the deep fryer. Put flour in the first plate, egg wash (a mixture of 1/4 cup water for each egg used) in the second plate, and bread crumbs in the third. You can season the flour, the egg wash, the bread crumbs, or all three, or not, as you wish. The seasoning can be as simple as salt & pepper (with or without a touch of garlic powder), or a full blown cajun type seasoning such as Emeril Lagasse's Essence, depending on what the locals like. I don't suggest a commercial Cajun seasoning mix because they are loaded with salt. If you decide to try Cajun, make your own. There are a multitude of recipes on the internet, including Emeril's.
Now, starting with a dry fillet, dredge it in the flour, submerse it in the egg wash, roll it in the bread crumbs, and lay it GENTLY in the deep fryer basket. Use one hand only, so your "fryer basket handle" hand stays clean and dry. Put as many as will fit comfortably into the basket without crowding, then lower it slowly into the fryer. When they float, they're done.
I agree with this method. You could also cut into chunks before frying- will cook fast and be snack friendly.