Corpusfishing.com

RPool · Posted: Fri Aug 28, 2009 8:19 pm Post subject: IMS and other fish fryers

OK, so if you're having a big fish fry (having my office over for dinner), how long can you fry ahead of the dinner time? Stan, I watch you cook it right in front of your guests, but if you can't, how long can the interval be between frying and serving, assuming I don't have warmer stations? I'll be grilling shrimp, too, so would like to get the frying done first. All suggestions welcomed!

R.Arnold · Posted: Fri Aug 28, 2009 8:32 pm Post subject:

put it in a tin pan with papertowels on bottom to absorb grease, pile the fish in the pan and cover in foil and put in oven. It'll stay hot for a good amount of time, especially with the oven on 225 or so

bk005 · Posted: Fri Aug 28, 2009 8:53 pm Post subject:

Im picky, Its hot and crispy, or going to be warmed and not so crispy. Dont let it cool with it sealed in foil, it will condensate, and get soggy fast.

OutCast · Posted: Fri Aug 28, 2009 9:08 pm Post subject:

IMO, you don't want to pre-cook fryed foods. They loose their crispness and soak up grease.
Depending on your situation, # of fryers/amount of fish to fry/availability of elec/gas/area to keep warm ETC. Your best bet would be to pre-bread/re-fridge the fish and cook your capacity(if your using a wet batter it will hold up better in a warmer). I wouldn't start the shrimp til the 1st folks arrived. You can then serve both to the 1st hungery folks and continue to cook fish/shrimp until you can't stand it anymore. Shouldn't be more than 6 minutes for either fish or shrimp, but by running 1 batch of fish you should be able to judge how long it will take to cook it and re-heat the grease between the batches.

All seafood is better served right off the grill/deepfryer ETC. Allthough, fryed day-after redfish is a known hangover cure when served cold w/ your choice of beverage and dipping sauce.

How big is the office, if its that many folks, train the kids or rent(will work for food and drinks) a friend to help. Definately let the Wife/GF hang and mingle.

If you have to cook ahead I would, just won't be as good IMO. A 30 minute headstart should be ok w/o any problems.

Chef Lefty · Posted: Sat Aug 29, 2009 7:52 am Post subject:

If you really need to get it done ahead of time (I would not recommend anything longer than 1 hr from fry to table time), keep in mind that humidity is the enemy. If you can devise a rack system in a large pan in order to keep the fried fish suspended, and keep it in a warm oven (releasing humidity every so often) you should be fine.

You have the King's Inn tarter sauce recipe to serve to your guests....right?
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troutsacker · Posted: Sat Aug 29, 2009 7:58 am Post subject: o

A friend of mine puts the fried fish on a cooling rack and puts them in the oven on around 140 degrees.. and that seems to work...But it will never be as good as if you eat it right away...
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ovaforty · Posted: Sat Aug 29, 2009 8:08 am Post subject:

We had a fish fry for 10 guys down at the cabin at the Landcut. We deep fried the fish, placed paper plates and paper towels in layers in a styrofoam ice chest. The insulation kept them perfect.

RPool · Posted: Sat Aug 29, 2009 6:24 pm Post subject:

Many thanks for great replies. I'm convinced - I'll fry as they eat. I have a great tartar recipe, but not the King's Inn formula. Would love to have it.

Chef Lefty · Posted: Sat Aug 29, 2009 7:07 pm Post subject:

It is a HUGE recipe....cut down and adjust as your heart desires...Enjoy!!

KINGS INN TARTAR SAUCE
2 cups Hellmanns Mayonnaise
1 cup relish
¼ cup stuffed olives – chop fine
5 (seedless) Jalapenos – chop fine
1 large onion – chop fine
1 garlic clove – chop fine
1/8 tsp. curry powder
28 Ritz crackers...believe it or not!!!
5 saltine crackers
Crush crackers together in Ziploc bag
Mix all ingredients together and chill. Keeps 2 weeks in refrigerator.
DO NOT BLEND INGREDIENTS IN A BLENDER
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ironmanstan · Posted: Sun Aug 30, 2009 6:17 am Post subject:

Sorry for the late reply as I took Friday off to spend some time with a good friend and do a little fishing. I can fry fish up to 30 min before my guest arrive. H eres the main thing , if your fish is good and fresh and you have a good light coating they won't care. They will stuff it down , you just can't stack it up at first. I drain mine after it comes out of the fryer on a thick layer of newspaper, brown paper bags anything that asorbs well. Then I transfer it to another pan. The reason i mentioned a light coating is because the thicker coatings will get moist. What you should do is ship me and Capt Mike up there when you have a fry and put us to work frying while you sit back and take care of your guest. Very Happy

yeah thats the ticket..
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I LIKE MINE FRIED.

JM · Posted: Sun Aug 30, 2009 9:09 am Post subject: tarter sauce

I like to add baby shrimp or anchovies that are blended to that mix and it gives it a little kick.

ehuntingdaddy · Posted: Sun Aug 30, 2009 11:00 am Post subject:

that ain't any where close to the Kings Innn Tartar Sauce recipie, olives-ewwww. This is the recipie, trust me, got from a secret source

1 quart miracle whip
1 quart mayonaise
4-5 chopped anchoivie fillets
1 onion
1/2 green bell pepper
4 stalks celery
1/4 cup whorchestshire sauce
30-40 chile pequins
1 jar pimentos (Drained)
3 hard boiled eggs
1 bullb garlic
3 tubes Ritz crackers

Blend crackers first, set aside, then blend everything else except pimentos (finely chop with knife), then stir together. Makes a horrid mess, and a bunch of tartar sauce, but if you cut the recipe down it aint the same.......

ironmanstan · Posted: Sun Aug 30, 2009 11:14 am Post subject:

i'm hungry now...I LIKE MINE FRIED....pass the tarter sauce please. Very Happy

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I LIKE MINE FRIED.

RPool · Posted: Mon Aug 31, 2009 9:35 pm Post subject:

IMS - OK, I just ordered a few gallons of Capt. Morgan's. When the in-ground tank is installed and filled, I'm calling you and Capt. Singleterry for the inaugural fish fry! I hate running out!

Big Irv · Pony Mullet Joined: 14 Apr 2006 Posts: 56

i fry early and finish after guests arrive. I do not cover the fish so it will not get soggy. I heat the oven on low and leave the door cracked, if it gets too hot a cycle off and on to keep warm but not too hot, done this many times and it works well