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Started By
Message
fish frying
Posted on 10/29/24 at 10:09 pm
Posted on 10/29/24 at 10:09 pm
how do yall fry fish and keep the batter “stuck” to the fish and not separating from it. i pat fish dry, put some hot sauce, mustard and seasoning in a bowl and put fish in. shake off excess and put fish in louisiana fish fry in separate bowl then put in 325* oil in one of those electric deep fryers. and still it separates, what im not doing or doing wrong?
19
Posted on 10/29/24 at 10:18 pm to ellessu
Oil needs to be at least 350 from my experience
Posted on 10/29/24 at 10:26 pm to ellessu
I’ve always just used an ice water bath, shake off the excess, shake in a bag full of Louisiana fish fry or suitable alternative. Oil 375 to start fish needs to fry at 350.
Ice water bath as opposed to anything thicker, leaves a fine coat of fry that doesn’t over power the fish.
Ice water bath as opposed to anything thicker, leaves a fine coat of fry that doesn’t over power the fish.
Posted on 10/29/24 at 10:54 pm to ellessu
quote:
325*
Go a bit hotter
quote:
electric deep fryers
Verify temp with another source
Posted on 10/30/24 at 5:42 am to ellessu
Egg Wash
Posted on 10/30/24 at 6:14 am to ellessu
I have an issue with my fish not being crispy. 
Posted on 10/30/24 at 6:23 am to Tchefuncte Tiger
quote:
I have an issue with my fish not being crispy.
Don't ever put cooked fish on paper towels. Ever. Racks will help keep it crispy.
Posted on 10/30/24 at 6:32 am to ellessu
Several years ago I started soaking my fish in salty ice water usually several hours before frying. As mentioned above I use Louisiana Fish Fry but the real key is to keep that oil at 350 degrees.
Posted on 10/30/24 at 6:50 am to El Segundo Guy
quote:
Don't ever put cooked fish on paper towels. Ever. Racks will help keep it crispy.
Crumbled up then straightened out aluminum foil works too if you don't have a rack available.
Posted on 10/30/24 at 6:56 am to ellessu
Eggwash has always worked for me. I also fry at 350F.
Posted on 10/30/24 at 6:59 am to BayouBengal51
I use mustard as a bonding agent. You don’t taste it once the fish is fried.
Posted on 10/30/24 at 7:15 am to Bayou Ken
quote:
use mustard as a bonding agent. You don’t taste it once the fish is fried.
Me too. Gives a salty taste to the fish, I think. When you get used to this method, you can use one ziplock bag. Mustard, shake. Add fish fry, shake. Fry. Easy clean up.
OP, I think you need to allow the oil to get hotter so it stays at 350 (or really close to it) when you drop in the fish. Otherwise, that fish is just soaking in warm oil while it reheats.
Posted on 10/30/24 at 8:17 am to ellessu
You need a huge frying pot.....and high heat. If the temp drops when you add the cold fish in, not good.
Volume of hot oil is the key.
Volume of hot oil is the key.
Posted on 10/30/24 at 9:29 am to ellessu
Scramble an egg put in some milk, allot of yellow mustard and some seasoning. Coat all the fillets in that and let em sit till ready to batter. Dredge or use a batter basket with your favorite fish fry then drop into 350 degree oil. Comes out perfect every time. I use corn flour or the zatrarains wonderful mix. I don’t care for cornmeal.
Posted on 10/30/24 at 10:12 am to bayoudude
Personally I hate La Fish Fry. Too much flour and I'm not much on batter.
I keep it pretty simple when frying.
Drain fish well - coat with Tabasco and Tony's - fish will be orange and seasoning will be visible.
Season plain yellow corn meal with Tony's and garlic powder.
Get oil to 325 and it will go up when you put the fish in. Turn heat up a little and maintain close to 350 until meal turns golden brown and pieces float.
JMO. Always crispy and always get compliments.
Everyone has their own way.
I keep it pretty simple when frying.
Drain fish well - coat with Tabasco and Tony's - fish will be orange and seasoning will be visible.
Season plain yellow corn meal with Tony's and garlic powder.
Get oil to 325 and it will go up when you put the fish in. Turn heat up a little and maintain close to 350 until meal turns golden brown and pieces float.
JMO. Always crispy and always get compliments.
Everyone has their own way.
Posted on 10/30/24 at 10:34 am to bayoudude
I’m laying out the family secret here:
1. Milk one egg and sriracha until pink
2. Cut filets into fingers and soak
3. Blue bag LA fish fry -dump mix out after 2 batches of fish go through and refresh- this is probably 2nd most important step as it makes seasoning/texture very consistent
4. Oil 350
5. Put fish on wire rack to finish without crowding and you will have crisp fried fish (most important step)
1. Milk one egg and sriracha until pink
2. Cut filets into fingers and soak
3. Blue bag LA fish fry -dump mix out after 2 batches of fish go through and refresh- this is probably 2nd most important step as it makes seasoning/texture very consistent
4. Oil 350
5. Put fish on wire rack to finish without crowding and you will have crisp fried fish (most important step)
Posted on 10/30/24 at 10:36 am to SCwTiger
fish is pretty simple, now describe how to fry oysters, are they briefly parboiled first to reduce water?
Posted on 10/30/24 at 11:18 am to Trevaylin
I season my fish with louisiana hot sauce and tonys and a little garlic powder. Pat off the excess and batter fry at 350. Key to good fish is to make sure you take off all the discolored fatty areas... especially catfish.
Like others have said... drying rack if possible ... not paper towels
Like others have said... drying rack if possible ... not paper towels
Posted on 10/30/24 at 11:50 am to ellessu
After coating the fish with corn meal or whatever you use, be sure to let it rest for at least 5 minutes before dropping in hot grease. Do not go directly from coating to hot oil. Letting it rest allows the meal to adhere to the fish. This tip is in Frank Davis’ seafood cookbooks.
Posted on 10/30/24 at 11:55 am to ElDawgHawg
quote:
Key to good fish
Hot and fast
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