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Here’s what we got for you today:
We have 10 tips to immediately improve your fried fish 🐟
Montana recently scratched a plan that involved poisoning nonnative fish 🛑
A pair of fisherman in the Major League Fishing (MLF) Bass Fishing League were disqualified for an egregious act (p.s. thank goodness we’re not professional fisherman) 📱
10 Reasons Why Your Fried Fish Sucks
There’s nothing worse than biting into a soggy, greasy piece of fried fish. You had dreams of golden, crispy perfection - but what you got tastes like regret and old oil. Don’t worry. Every great fry cook has been there. Here are 10 reasons your fried fish sucks — and how to fix each one.
1. You’re using the wrong oil.
Use high-smoke-point oils like peanut or canola. Olive oil? Forget it.
2. Your oil isn’t hot enough.
Keep it between 350–375°F. Too cool = greasy; too hot = burnt.
3. You overcrowded the pan.
Fry in batches so the oil temperature stays consistent.
4. You skipped the pat-down.
Moisture is your enemy. Pat fish dry before dredging or battering.
5. Your batter’s too thick.
A heavy coat traps steam and turns gummy. Go light for crisp.
6. You didn’t season the fish.
Salt and pepper the fillet before it meets the batter — not just after.
7. You used stale breadcrumbs or flour.
Fresh, dry coating equals better crunch. Toss the old stuff.
8. You’re flipping too much.
Let it fry undisturbed for a solid crust — usually 3–4 minutes per side.
9. You’re skipping the wire rack.
Paper towels steam your fish. Drain on a rack so it stays crisp.
10. You’re ignoring the oil quality.
Reuse oil too many times and your fish will taste like everything else you’ve fried this month.
✨ Pro Tip #1: Fry outdoors or use a deep pot to control splatter — your kitchen (and your nose) will thank you.
✨ Pro Tip #2: Out of breadcrumbs? Crush up potato chips for a salty, ultra-crispy coating.
Perfect fried fish is simple science: dry, hot, and patient. Nail those three, and you’ll never serve a soggy fillet again.
🎣 IN THE FIELD
A federal judge has halted Montana’s plan to poison nonnative fish in the Absaroka-Beartooth Wilderness, a project originally intended to restore native cutthroat trout by removing invasive species that had taken over mountain lakes and streams. The court ruled the plan could cause more harm than good for the fragile alpine ecosystem—but for now, the trout can keep swimming, and anglers can rest easy knowing the only thing they’ll be fighting over this season is who gets the best fishing spot, not a government-issued net.
A pair of competitors in the Major League Fishing (MLF) Bass Fishing League Regional on Lake Murray were disqualified after a protest alleged they used mobile communication devices to get help locating fish during tournament hours — one failed a polygraph, the other refused to take it. What started as a quest for bass turned into a test for truth-telling, proving that in tournament fishing, the only thing worse than getting skunked is getting caught texting your buddy for help.
Which store bought breading is best for frying fish?:
AI CORNER
Every week we generate fishing related AI images. See the coolness/weirdness below:
💋 CHEF’S KISS - RECIPE OF THE WEEK
If you want to get adventurous with your fish frying, try a whole fish: