Easter is upon us and that means the Lenten season is in full fish fry mode. Fish fries have long been a staple in communities across the Unites States. Luckily, they’re low maintenance affairs that require just a few pieces of equipment – whether you’re doing them in your restaurant or at your church. Here’s what you’ll need for a successful fish fry:
The Fish: You will need a dry whitefish that is easy to coat with a thick batter and stays in one piece once it’s in the fryer. Varieties such as cod, tilapia, and halibut are great choices for a fish fry.
Equipment for Your Fish Fry: If you have access to one, a commercial fryer will work best for your fish fry. Commercial deep fryers are available in a variety of sizes and as gas fryers and electric fryers to meet your kitchen’s needs.
If you are feeding a large crowd and do not have access to a commercial deep fryer, consider a countertop commercial fryer. Countertop fryers are user friendly and efficient while requiring only a fraction of the space of a traditional commercial deep fryer. They’re also great for appetizers!
You might also consider an outdoor fryer. You can easily fry fish, French fries, and more with an outdoor fryer. Look for a model with at least two baskets so you can keep up with large servings. As an added convenience, typically the fryer tank will detach from its stand so you can transport it anywhere.
Finally, you’ll need fry baskets so your fish can be safely lowered into your fryers. Be sure to check the measurements of the basket before purchasing to assure that it will fit in your frying space.
Pro Tip: If you’re going to deep fry, I recommend peanut or canola because they have the ability to get hot enough to give your fish a nice, golden brown crisp without starting to smoke. Corn and soybean are also good oils; however they will break down quickly, especially at the 350ºF to 425ºF temps you need for a good solid crisp on your deep fried fish.