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Fried Fish Question
Posted on 7/18/08 at 1:11 pm
Posted on 7/18/08 at 1:11 pm
What causes batter to peel off of fish when it is frying ? I don't use eggwash ,just hot sauce and mustard . Some times it comes out perfect some time it peels off . Starting to think it is the oil . Thanks In advance . 
7
Posted on 7/18/08 at 1:15 pm to geauxdjback9
Roll fish in coating or seasoned flour, then dredge in egg, then fry. Others do egg dip first, then coating. In any event, just one layer of coating or batter, which is fish and chip style;
Dust with flour, then egg dip, then a coating, which can include coarser items such as breadcrumbs, cornmeal, etc, on the outer layer. Dust with a fine medium, such as flour, rather than a coarse one such as cornmeal or matzo or breadcrumbs. The finer medium will help the batter to adhere better. Many use rice flour, as it is very fine. Whole wheat (wholemeal) flour will have more flavour than white flour.
two different schools of thought
Dust with flour, then egg dip, then a coating, which can include coarser items such as breadcrumbs, cornmeal, etc, on the outer layer. Dust with a fine medium, such as flour, rather than a coarse one such as cornmeal or matzo or breadcrumbs. The finer medium will help the batter to adhere better. Many use rice flour, as it is very fine. Whole wheat (wholemeal) flour will have more flavour than white flour.
two different schools of thought
Posted on 7/18/08 at 1:15 pm to geauxdjback9
are you getting your oil hot enough (350) before you fry each batch??
Posted on 7/18/08 at 1:25 pm to TreeDawg
quote:
are you getting your oil hot enough (350) before you fry each batch??
bingo. high, hot and fast.
Posted on 7/18/08 at 1:30 pm to geauxdjback9
if you put the fish in the fridge for 10 min or more after you batter it, the batter will stick to the fish much better
Posted on 7/18/08 at 1:31 pm to geauxdjback9
I usually let my fish rest for a few minutes after battering but, as someone else pointed out, the real key is getting the oil hot enough.
Posted on 7/18/08 at 1:33 pm to Martini
quote:
bingo. high, hot and fast.
says the know-it-all..........
Did you check out Anthony's??
Posted on 7/18/08 at 1:33 pm to geauxdjback9
I read somewhere that moisture in the fish causes this. supposedly you have to pat the fish dry before battering.
Posted on 7/18/08 at 1:36 pm to TreeDawg
quote:
says the know-it-all..........
Did you check out Anthony's??
No I ended up at Rocco's which ain't half bad. I have to head out to Denham tomorrow late morning so I was thinking I'd hit it then. I assume it's open on Saturday?
Are they a deli like I can buy stuff by the pound or just a sandwich shop?
Posted on 7/18/08 at 1:41 pm to TreeDawg
quote:definitely , at least 350
are you getting your oil hot enough (350) before you fry each batch??
Posted on 7/18/08 at 1:43 pm to LSUTygerFan
quote:did that
you have to pat the fish dry before battering.
Posted on 7/18/08 at 1:55 pm to Martini
quote:
Are they a deli like I can buy stuff by the pound or just a sandwich shop?
both, great Deli............I can not believe a connoisseur of BR restaurants like your self has never been to Anthonys.........its only been there for like 30 years......
Posted on 7/18/08 at 1:58 pm to geauxdjback9
I dunno, I usually just season em up and shake em up in some fish fry.......... 
I am not much on a thick batter.
I am not much on a thick batter.
Posted on 7/18/08 at 1:58 pm to geauxdjback9
Sounds to me like the fish has too much moisture on it. You need to pat down the fish or the batter no matter what you coat it in will peel off. That and the oil temp are the two biggest mistakes in frying any food. Fry in small batches too you dont want the oil temp to drop too much.
Posted on 7/18/08 at 4:06 pm to geauxdjback9
Your oil is not hot enough. Get it to 350-360...then put in the fish a piece at a time...slowly...so as not to lower the temp too much. Fry 'til golden, drain on a rack and please don't put it in a damn bag to steam and get soggy. You worked hard to get a good crust...don't screw it up. 
This post was edited on 7/18/08 at 4:09 pm
Posted on 7/19/08 at 8:31 am to OTIS2
I coat my fish with mustard,garlic powder,salt,pepper and worecestershire and set in fridge for about 2 hours. Then coat with La. Fish Fry. fry in deep fryer at 360 till golden brown. Comes out marvelous.
Posted on 7/19/08 at 11:02 am to LSUFANDS
I don't think moisture has that much to do with it. When I season mine, i put lots and lots of hot sauce on them along with seasonings, then batter and as soon as the batter is on , I fry them. I think as already said, HEAT is the key to good fish.
Posted on 7/19/08 at 11:30 am to Da Hammer
Removing excess moisture is the key. I fry halibut often, aways make sure the exterior of the fish is dry Put in flour to coat, then into egg (small amount of milk helps too) followed by final coating (cornmeal, flour, whatever.) If you are making it with a tempura, just do the same thing. Make sure the flesh is dry before dipping.
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