FEEDS 40
You can use any flaky white fish for this, but my favorite—and what is traditional—is lake fish: walleye, perch, bluegill, crappie, herring, or catfish. If you can’t get your hands on any of these, use cod. Buying fresh fish is a crapshoot; you never know what you’re going to get because it depends on what’s available. Buy what is available and looks freshest from your area’s best fishmonger.
Deep-fried food is never better than when it’s hot from the oil, so I suggest you have your table set and your guests ready to eat before you start frying the fish. Serve the fish as it’s done and continue frying and serving after your guests have started eating.
You can make this using a cauldron over a wood-burning fire or an electric deep fryer.
10 gallons VEGETABLE OR PEANUT OIL, or as needed, depending on the cooking vessel you are using
15 cups WHOLE MILK (1 cup short of 1 gallon)
3 large YELLOW ONIONS, sliced
5 BAY LEAVES
15 fresh THYME SPRIGS
13 tablespoons KOSHER SALT
11/4 teaspoons freshly ground BLACK PEPPER
10 cups all-purpose FLOUR
1/4 cup CAYENNE PEPPER
2 tablespoons SMOKED SWEET PAPRIKA
30 large EGGS
20 to 25 pounds FLAKY WHITE FRESHWATER FISH fillets (such as walleye, perch, lake trout, catfish, or whitefish), or 30 to 35 pounds cleaned and gutted whole fish
Set up the cauldron or deep-fryer on level ground. To set up a huge cauldron like the one I used, you’ll need at least three strong, willing friends.
If you are using a cauldron, stack the wood in a teepee-shape bonfire under it, tucking kindling in between the logs. Pour the oil into the cauldron. Light the newspaper in several places and burn the fire for about 2 hours, adding more wood as needed, or until the oil registers 350°F on an infrared thermometer. If you are using an electric deep fryer, preheat the oil to 350°F. Line 3 baking sheets with paper towels.