Golfgar4
Senior Cook
Tonight we used the DO's for deep frying Alaskan cod for a fish fry. We actually called back home to our favorite restaurant to find out what kind of cod they used, and then searched out a wholesaler in this area that would sell to us. We bought 30 pounds of cod, but only really needed 20 pounds, so we 10 extra pounds for later use! I did use our Sport Grill instead of charcoal because of the time element, maintaining an even oil temperature, and the quantity of fish we'd be cooking.
We dredged the cod pieces in a simple egg wash, and then coated each piece with commercial bread crumb mix we picked up in the grocery store. The one thing I regret is that I didn't have a thermometer to determine the oil temperature. So we simply timed some test pieces so that we knew how long to cook the fish. I used the 10" skillet for the thinnest pieces (about 6 minutes cook time), the 10" DO for the medium pieces (about 8 minutes cook time), and the 12" DO for the thickest pieces (about 10 minutes cook time). Once we got the timing down, everything went well. But I will be getting a thermometer!
One of the benefits of deep frying in the DO's is that when you clean them up, you probably won't need to oil them down before putting them away!
We dredged the cod pieces in a simple egg wash, and then coated each piece with commercial bread crumb mix we picked up in the grocery store. The one thing I regret is that I didn't have a thermometer to determine the oil temperature. So we simply timed some test pieces so that we knew how long to cook the fish. I used the 10" skillet for the thinnest pieces (about 6 minutes cook time), the 10" DO for the medium pieces (about 8 minutes cook time), and the 12" DO for the thickest pieces (about 10 minutes cook time). Once we got the timing down, everything went well. But I will be getting a thermometer!
One of the benefits of deep frying in the DO's is that when you clean them up, you probably won't need to oil them down before putting them away!
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