Disc fried Rockfish

I wanted to try pan frying a rock fish whole, and did so tonight with great success.


Started out with two freshly scaled and gutted Black rock fish. 
Drizzled copious amounts of lime juice inside, and sprinkled salt & pepper inside and out.
Stuffed with cilantro.
Then let them marinate for a bit, while the oil got hot.





Sopped up most of the external moisture with paper towel and then sprinkled dry Pride of the West batter mix over both sides the fish.





Slipped the two fish carefully into the hot oil and allowed to bubble away peacefully.







Carefully flip each fish to the other side.







Starting to look about ready to pull out of the oil.









Yummy!
Bread, fish, green beans, white rice with cilantro, lime, and salt/pepper.

Looks delicious! I will have to try that. I like that giant wok-like thing ("disc"?) you have for your burner. Did that come with it or did you buy that separately?

What is your favorite type of oil?

Looks good Craig. I know about the disc but i'll let INSAYN tell ya. It's very cool!...Or should i say hot.

Looks delicious! I will have to try that. I like that giant wok-like thing ("disc"?) you have for your burner. Did that come with it or did you buy that separately?

I built the disc a week before the ORC, so that we had a way to pump out so many corn tortillas. 
That worked great to cook for so many people.

The disc is a 24" plow blade with the center mounting hole welded closed, and handles added.
Seasoned like any other cast iron cook ware.

What is your favorite type of oil?

Peanut oil. 

I want me a discada!!!  After seeing craig's and seeing him put it to work, I really want me a dscada!

Fishmaster1 at NCKA uses a discada for NCKA events too.

I found some online ... http://www.southwestdisk.com/

-Allen

I want me a discada!!!  After seeing craig's and seeing him put it to work, I really want me a dscada!

Fishmaster1 at NCKA uses a discada for NCKA events too.

I found some online ... http://www.southwestdisk.com/

-Allen

If you wanted a more custom designed one, check into the Disc-it.
Looks like they make a great product. 
http://www.disc-it.com/

I'm in for an Insayn discada too. Your chain link handles are BIG pimpin!

That looks very tasty Craig! How was the skin?

That looks very tasty Craig! How was the skin?

Not too shabby. 
I've never fried a whole fish this big before, but I think I will have the oil up a bit hotter next time.
Almost had crispy fins.   

If you want crispy, plenty of hot oil and heat to keep the temp up once you add the fish for sure but for really crispy skin get the fish as DRY as possible, I mean lots of paper towels until its REALLY DRY. Then skip the pride of the west and coat it with a light but even coat of either rice flour or corn starch (I use rice flour).  Looking at your pics I'd use a touch more oil next time.  Your results looked awesome and damn tasty!

MMMM

If you want crispy, plenty of hot oil and heat to keep the temp up once you add the fish for sure but for really crispy skin get the fish as DRY as possible, I mean lots of paper towels until its REALLY DRY. Then skip the pride of the west and coat it with a light but even coat of either rice flour or corn starch (I use rice flour).  Looking at your pics I'd use a touch more oil next time.  Your results looked awesome and damn tasty!

Ahh, that's sounds like it would definitely work.   I think where I missed it was soaking the gut cavity with lime juice and not drying it back out.
I think I'll add the lime and cilantro in some sort of glaze or puree after it comes out of the oil.  I have plenty of room for more oil, or even cook one at a time.

Thanks pelagic paddler!

How hot are we talkin for crispy, 450?