- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crispy fish recipes
Posted on 2/21/23 at 12:37 pm
Posted on 2/21/23 at 12:37 pm
Any one got a good recipe for crispy fish fillets ? I’ve been to a few restaurants where their fish is always crispy. Mine are good at home but I want to try something to make them stay crisp. TIA
6
Posted on 2/21/23 at 12:59 pm to mudcat tiger
Run fish through well seasoned ice water, then seasoned cream meal and immediately into hot (350-375) grease, do not overcrowd and cook till they float and drain on wire racks not paper towels
Posted on 2/21/23 at 1:57 pm to mudcat tiger
Follow the directions on the side of zatarain's fish-fri.
Follow exactly.
Oil temp is key. Maybe your granny can tell the oil temp just by looking at it, but you need to use a thermometer and cook it between 350 and 375 degrees. Don't skimp on the oil, you want enough oil to completely cover the filets. As above poster said, don't crowd them. Cook in batches.
Follow exactly.
Oil temp is key. Maybe your granny can tell the oil temp just by looking at it, but you need to use a thermometer and cook it between 350 and 375 degrees. Don't skimp on the oil, you want enough oil to completely cover the filets. As above poster said, don't crowd them. Cook in batches.
Posted on 2/21/23 at 3:41 pm to mudcat tiger
If filets....cut them thin.
Posted on 2/21/23 at 6:58 pm to Tigerpaw123
quote:
Run fish through well seasoned ice water
This is also in the instructions on the zatarain's box, and this is the one deviation I take. Mine still come out very crispy and wonderful, so what is the purpose of the ice water bath on the fillets?
I have postulated that it's to get the meat as cold as possible so that it doesn't get overcooked during the time it takes for the batter to fry up brown and crispy. But that's just a theory. What is the answer?
Posted on 2/21/23 at 7:11 pm to deeprig9
quote:
have postulated that it's to get the meat as cold as possible so that it doesn't get overcooked during the time it takes for the batter to fry up brown and crispy. But that's just a theory. What is the answer?
IDK, kind of thought it was just to increase the temperature gradient, but just my thoughts
Posted on 2/21/23 at 7:15 pm to Tigerpaw123
quote:
drain on wire racks not paper towels
this times 1000. makes all the difference in the world between crispy and soggy.
Posted on 2/21/23 at 10:15 pm to Tigerpaw123
quote:
cream meal
Where do you buy your cream meal?
Posted on 2/22/23 at 1:59 am to weadjust
I get it from targil through a friends commercial account
This post was edited on 2/22/23 at 2:02 am
Posted on 2/22/23 at 5:37 am to mudcat tiger
Agree on not overcrowding, to prevent both the bulk and local grease temperature from dropping too low. Adding corn starch to the batter will give anything you fry a substantially more crispy outer coating. Recommend starting with small amounts though.
Posted on 2/22/23 at 7:18 am to mudcat tiger
Batter with Fish Fry and Corn Meal mixed. Perfect everytime
Posted on 2/22/23 at 11:44 am to Tigerpaw123
quote:
well seasoned ice water
What is seasoned ice water?
Posted on 2/22/23 at 12:48 pm to Motorboat
quote:
What is seasoned ice water?
just regular water with a heavy dose of seasoning mixed with some ice
Posted on 2/22/23 at 1:34 pm to Tigerpaw123
quote:
heavy dose of seasoning
Like Tony's??
Posted on 2/22/23 at 7:02 pm to Motorboat
quote:
Like Tony's??
Correct
Posted on 2/23/23 at 2:02 pm to mudcat tiger
I was just reading about Wondra flour, a precooked flour, that fries more crispy than AP flour. Anyone tried it? Im going to find some to try.
Posted on 2/24/23 at 9:00 am to Zappas Stache
quote:
Wondra flour
I've used it to lightly dust on meats like pork chops and calf liver when sautéing in a skillet
I've never used it to completely coat something for deep frying.
I use it more for making light quick rouxs in sauces. It's a must have pantry item imo.
A little butter and shake or two of Wondra and it dissolves instantly, splash of wine when deglazing and you get a quick smooth sauce.
This post was edited on 2/24/23 at 10:07 am
Posted on 2/24/23 at 9:42 am to Tigerpaw123
quote:What does this do? I mean, does the seasoning stick?
just regular water with a heavy dose of seasoning mixed with some ice
Posted on 2/24/23 at 3:26 pm to AlxTgr
quote:
just regular water with a heavy dose of seasoning mixed with some ice What does this do? I mean, does the seasoning stick?
Yup, no different than sprinkling it on but you get the benefit of the ice water, did it like that at a restaurant I worked in 30 years ago, I still do
Posted on 2/25/23 at 9:53 am to Tigerpaw123
Back in the day Mike Anderson figured out the ice bath worked just as good as egg wash. Saved like 100k per year.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News