Help with Fish Frying?

Question

I've always loved frying fish and I just got the new Emerils deep fryer as a wedding gift. I tried twice to fry catfish in it and the middle is always undercooked. The outside will be deep brown to the point that I think it's about to burn but it'll really be just the right amount of crunchiness on the outside. Whenever I used to fry fish in my old deep fryer to would be awesome but in this one the middle keeps being undercooked. It will still be hot in the middle but just mushy and raw and I even open it to check it and it'll seem done but I wont know until I've taken a bite out of it. Please give me some tips to know how to know for sure or if you're having the same problem with your deep fryer.

Answer 1

Have enough oil to cover the edge of the fish or to cover the entire fish but not allow it to float.

Non-stick and enamel finished have the tendency to heat unevenly.  The best thing to do is turn the heat down and cook longer.  You can try covering the pan but not for long else the fish will appear as if it has been steamed or baked.  

Cast iron heats evenly that you may be cooking it too fast at high heat.  Also turn the temperature down.

Answer 2

It's not the fryer it is either the grease is too old or the temp is too high. You could also try slicing the fish thinner.

Answer 3

What temp are you frying at? I always fry at 350. It is the magic number.

Answer 4

congrats on the new nuptials! cook it on a lower temperature for a bit longer...