Bring More Flavor to Your Fish Fry
For an angler, there’s nothing quite as satisfying as frying up the catch of the day and sharing a meal with friends. Impress them all with not only the size of the catch, but the flavor of the fry. Authentic Bacon Up bacon grease takes the flavor of your fresh-caught meal to the next level. Use it to pan fry or deep fry walleye, pike, bass, panfish…
Prep Your Catch
- Make sure each fillet is fully thawed and pat them dry with a paper towel.
- Cut into 2- to 3-inch pieces.
- Beat an egg together with a couple tablespoons of water or milk in a shallow dish.
- In another shallow dish, mix cornmeal, panko, traditional breadcrumbs or even crushed potato chips together with your favorite fish seasoning.
- Dip your fish into the egg mixture and then dredge it through your seasoned breading.
- In a large skillet, heat about a quarter inch of Bacon Up over a medium-high burner.
- Add your filets to the pan—the Bacon Up should sizzle when you add your fish.
- Fry until golden brown on the bottom side, about 3 to 4 minutes.
- Flip each filet, careful to avoid spattering.
- Cook until the other side is as golden brown as the first.
- Place cooked fish on a plate layered in paper towel to soak up the excess grease.
- In a large sauce pan or deep fryer, heat enough Bacon Up to cover your filets.
- Use a deep-frying thermometer to measure the temp and heat the grease to about 375°F.
- Place the fillets into the hot grease or into the frying basket and lower into the deep fryer.
- Fry for about 3 to 4 minutes. The fish should be golden brown and flake with a fork.
- Remove from the bacon grease and drain on a plate covered in paper towels.
- Serve your golden brown fish plain or with lemon wedges, your favorite tartar sauce or malt vinegar.