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Hey woodyard
- Thread starter RUGER
- Start date
Re: Hey woodyard
Oh yeah ! That looks pretty good!
I should have been prepared and got up there Friday. Of course I had to meet a guy about a patio door early and of course it was supposed to rain shower off and on. I kept looking and it was mild and not too much wind and I kept thinking I should have been on the lake. :lol:
Oh yeah ! That looks pretty good!
I should have been prepared and got up there Friday. Of course I had to meet a guy about a patio door early and of course it was supposed to rain shower off and on. I kept looking and it was mild and not too much wind and I kept thinking I should have been on the lake. :lol:
Re: Hey woodyard
Lol yep!
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Lol yep!
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Re: Hey woodyard
i can catch them but undoubtedly i cant cook filets worth a dime. it doesnt matter summer, winter, fresh, frozen and thawed slowly, dipped in lemon juice or salt water before freezing, etc. they always fall apart from being mushy but they taste good though.
i can catch them but undoubtedly i cant cook filets worth a dime. it doesnt matter summer, winter, fresh, frozen and thawed slowly, dipped in lemon juice or salt water before freezing, etc. they always fall apart from being mushy but they taste good though.
Re: Hey woodyard
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What temp you cook them on ?WTM":1miwv5aw said:
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BlackEagle1
Well-Known Member
- Joined
- Aug 16, 2016
- Messages
- 355
Re: Hey woodyard
Yeah sounds like cold oil cooking. I run at 375 for 3 1/2 - 4 min. I'll set my cooker so it will not drop below 350 even when both baskets full drop together.
Yeah sounds like cold oil cooking. I run at 375 for 3 1/2 - 4 min. I'll set my cooker so it will not drop below 350 even when both baskets full drop together.
Re: Hey woodyard
i cook at 375 and i only fry a couple of pieces at a time. the oil stays boiling the whole time except when they are getting done. i even tried it in a cast iron skillet the ole timey way but the same thing.
would the thickness of the crappie filet cause this? the last few years ive been catching big blacks and the filets are maybe a 1/2 inch thick or a little over.
so maybe i need to cut them in half before i cook them?
i cook at 375 and i only fry a couple of pieces at a time. the oil stays boiling the whole time except when they are getting done. i even tried it in a cast iron skillet the ole timey way but the same thing.
would the thickness of the crappie filet cause this? the last few years ive been catching big blacks and the filets are maybe a 1/2 inch thick or a little over.
so maybe i need to cut them in half before i cook them?
BlackEagle1
Well-Known Member
- Joined
- Aug 16, 2016
- Messages
- 355
Re: Hey woodyard
I cut my big ones in half but the thickness is the same. Idk what else would cause that. I do know that my cajun fryer was one of my best purchases.
I cut my big ones in half but the thickness is the same. Idk what else would cause that. I do know that my cajun fryer was one of my best purchases.
Re: Hey woodyard
Hmm that's interesting WTM.
I just thaw mine, or fresh, throw some Andy's on them and chunk them in a fry daddy.
Never had them fall apart.
Again however, that was my first time cooking crappie, other than the very occasional one that I pick up while bream fishing.
I think bream is a lot more "sturdy" of a fish though so that may be why I have never had an issue.
Hmm that's interesting WTM.
I just thaw mine, or fresh, throw some Andy's on them and chunk them in a fry daddy.
Never had them fall apart.
Again however, that was my first time cooking crappie, other than the very occasional one that I pick up while bream fishing.
I think bream is a lot more "sturdy" of a fish though so that may be why I have never had an issue.
