375°. I wouldn't say it's to greasy at all but it's not oil/grease free either..it was fried deep in a skillet.Nice fishing!
We’re done with walleye this season and will be starting to hit the bay any time now for pike and perch. Fall and early winter on the bay provides such excellent fishing that it boggles my mind how people winterize their boats long before this great time of year.
Constructive criticism time. What temp did you fry those fish at and what flour did you use? It looks greasy.
Try using a recipe that doesn’t use any wheat flour and instead uses just rice flour and some cornstarch. Flour makes for soggy greasy batter, flour and corn starch makes for crispy batter, but if you go with rice flour and corn starch you get a crispy coating that stays crispy and barely absorbs oil.
No sir but I was trying! I ran some big 8" cranks just for them and took 2 big hits.. both turned out to be decent pike.Any musky @SIX-GRAND ?
It is pretty good stuff to drink all on it's own too . Especially after they stop putting Labatt 50 in cans - it jumped to beer #1.View attachment 80848
Ther is Only one thing better then fresh fryed beer battered pike and that is fresh fryed beer battered pike pulled from the ice.
If Blue is good for anything it beer batter.. damn if that skunky beer don't give it just the right kinda of flavor every time.
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