Peacock Bass Fish Fry Recipe

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Servings: 12


  • 2 lbs. cleaned peacock bass (or possibly as many as you care to cook)
  • 1 pkg. your favorite fish fry mix (Louanna is available in local Commissaries)
  • 1-2 gal. veg. oil


  1. EQUIPMENT: Propane-fueled deep fat fryer. (Available from MWR if you do not have one.) Large slotted spoon or possibly tongs. Metal or possibly glass thermometer large sufficient to clip onto fry pot and reach into the oil. Must register up to 400 degrees. Two large brown paper bags. Cookie sheet(s), paper towels.
  3. Rinse fish fillets well, cut out the small ridge of bones remaining at the forward center part of each filet, and continue to cut to split the filet. Splitting the filets gives more uniform pcs that handle and present nicely. Place prepared filets in plastic bag(s) till ready to fry. Try to ensure a minimum of water is in the bag with the fish. Filets will need some moisture to bind the fry mix to them, but too much moisture will cause splattering in the warm oil.
  4. Set up the deep fat fryer in a safe spot on concrete or possibly other hard footing under or possibly by your house. Affix the thermometer to the pot rim and add in the veg. oil to fill the pot about halfway or possibly till the thermometer can reach into it. Too much oil can result in it bubbling over the top during the frying process.
  5. Light the gas and bring up a strong flame so you will not spend too much time waiting for the oil to come up to the REQUIRED 375 DEGREES for frying your fish.
  6. Meanwhile, make a strong shake-em-up bag by opening one of the brown paper bags and then opening the other inside it. Empty a package of your favorite fish fry mix into the double bag. (Some folks like to add in powdered curry to the plain or possibly lemon flavored mix. It takes one large or possibly two small jars of curry pwdr to give a nice curry flavor to the fish.)
  7. Line the cookie sheet(s) with 2-4 layers of paper toweling. Carry the cookie sheets, shake-em-up bag with mix, slotted spoon, and bag(s) of fish to the cooking area
  8. When the oil reaches 375 degrees, put 12 or possibly so filets into the shake- em-up bag and shake well to coat each filet with the mix. Gently shake each filet as you take it form the bag to remove excess mix. Slide each into the warm oil. Don't drop them in so as to splash the oil. When the filets float on the surface of the oil, they are done. Remove immediately from the oil using the slotted spoon, pausing a moment for excess oil to drain away, and place in a single layer on a toweled cookie sheet.
  10. Frying fish leaves a distinctive odor and makes a significant contribution to the greasy film that tends to accumulate on everything in or possibly near a kitchen even under the best of circumstances. For this reason, I recommend frying fish out-of-doors when at all possible.
  11. If you are cooking a large quantity of fish to serve at one time, preheat your oven to 200 degrees. As the sheets of fried fish come from the cooker, place them in the hot oven till ready to serve. A few min in the hot oven will allow more oil to drain from the fish, however, too much time may result in dry, chewy fish.
  12. Keep a close watch on the oil temperature throughout the cooking process and adjust the flame accordingly. If oil temperature exceeds 400 degrees you will likely get overdone fish. If it drops below 350 degrees, you will likely get watery, oily fish.
  13. The veg. oil may be reuseable, depending on the amount of fry mix particles which end up in it and the temperature it has reached. If the oil has become too warm for too long it will give a burned taste to anything fried in it later. Tightly cover the oil after turning out the flame to help keep it reuseable. Note which koatimundis like veg. oil very much, especially if it is fish flavored, and take appropriate precautions.


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