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Started By
Message
1
Posted on 7/6/21 at 1:13 pm to Fat Man
Keep the fish and batter cold cold until you’re ready to fry.
Use a light batter for fish. I drain the liquid from my Clausen pickle jar, add a little water, mix in a little mustard, hot sauce and seasonings. I’ll put it in the freezer to bring the temp down right before freezing
Fish into wet batter —> dredge into dry —- > fry til it floats
Use a light batter for fish. I drain the liquid from my Clausen pickle jar, add a little water, mix in a little mustard, hot sauce and seasonings. I’ll put it in the freezer to bring the temp down right before freezing
Fish into wet batter —> dredge into dry —- > fry til it floats
Posted on 7/6/21 at 1:25 pm to ellesssuuu
quote:
Use peanut oil
I'd avoid that too, but if the choices are between canola and peanut, I guess you're right.
Posted on 7/6/21 at 1:56 pm to baldona
quote:
I'm not sure what breading you use, but if you are using cornmeal/ corn flour base this isn't true at all. We routinely do large fish fries of 20-50lbs and bread all the fish at the same time. Then fry over the course of a couple of hours and there's absolutely no noticeable difference. You can actually get better adhesion due to it being stuck on awhile.
Last time we did a big guys night, that is how we did it. We had several large pans of catfish filets, and the guy frying had breaded them at home before coming out to where we were. Just had them layered 2-3 deep in a couple pans, and we drained them on wire racks over an empty pan when they came out. First batch to the last, no noticeable difference.
Posted on 7/6/21 at 6:08 pm to Mister Bigfish
Big thanks to all … fish came out great.
I made sure to start each batch at 375 degrees. Never let it get below three-fitty.
Passed each piece through an ice bath before breading. Used Zatarain's Lemon and Pepper.
Didn't use paper towels (just used the strainer basket).
I made sure to start each batch at 375 degrees. Never let it get below three-fitty.
Passed each piece through an ice bath before breading. Used Zatarain's Lemon and Pepper.
Didn't use paper towels (just used the strainer basket).
Posted on 7/6/21 at 6:44 pm to Tigerbait2323
quote:
a little mustard and hot sauce before you batter
I add a cap full of liquid crab boil to this
Posted on 7/6/21 at 7:00 pm to Fat Man
quote:
Big thanks to all … fish came out great.
Next fry try using shortening in place of oil. I'll never use anything else.
Posted on 7/6/21 at 7:07 pm to pochejp
quote:
try using shortening
Yikes.
Posted on 7/6/21 at 8:14 pm to jmh5724
quote:
I add a cap full of liquid crab boil to this
I was pretty skeptical when I saw someone touting thinned out ranch + a little crab boil. But damn, it was good.
Posted on 7/6/21 at 8:21 pm to Fat Man
quote:
You'll be happier with peanut oil.
That's what I thought way in the back of my mind. Wife wasn't familiar with peanut oil and when I hit Sam's Club i found the canola, but not the peanut oil (which could've just been me not looking long enough).
The peanut oil is normally along the back wall next to the pure clear frying oil which is what I use. Cheaper and has a higher smoking point. It’s soybean oil.
It’s about 10-12 dollars cheaper than peanut oil and works great. Strain through cheesecloth and reuse as long as you don’t burn it.
Costco has their brand as well and it’s the same thing.
Posted on 7/6/21 at 8:28 pm to Mo Jeaux
quote:
try using shortening
Yikes.
Works fine. Same 460 degrees smoking point. I’ve used it quite a lot over the years. shite my mother fried chicken in Crisco all her life. It’s what it is made for.
Posted on 7/6/21 at 9:15 pm to Martini
It's poison.
Posted on 7/6/21 at 9:44 pm to Mo Jeaux
quote:
It's poison.
Are you drinking it?
If a person knows how to fry correctly an extremely small amount is absorbed.
Posted on 7/6/21 at 10:16 pm to Martini
quote:
Are you drinking it?
No, I'm also not eating it or frying my food in it.
quote:
If a person knows how to fry correctly an extremely small amount is absorbed.
OK, but why cook your food in it to begin with?
Posted on 7/6/21 at 11:32 pm to Mo Jeaux
quote:
It's poison.
I don't have a dog in this hunt, I am still trying different oils for frying (I can't tell the difference yet) but what is poison about shortening today? Transfat was banned in shortening in 2020, what makes it worse than oil?
Posted on 7/7/21 at 5:34 am to armsdealer
quote:
I don't have a dog in this hunt, I am still trying different oils for frying (I can't tell the difference yet) but what is poison about shortening today? Transfat was banned in shortening in 2020, what makes it worse than oil?
I didn't say it was worse than oil. All of the polyunsaturated fat (PUFA) cooking oils (including traditional vegetable shortening) are bad for you. PUFAs are highly unstable and oxidize very quickly, particularly when heated. They can lead to many health problems, including chronic inflammation, but are also increasingly being linked to increases in problems such as diabetes and obesity.
That's for starters. Now look at how PUFAs have made their way into so many products. Start reading labels. You'll be hard-pressed to find a processed food product that does not have vegetable/soybean oil or some other PUFA as a significant ingredient.
I was called a debbie downer and downvoted quite a bit in the Little Debbie/Hostess thread a few days ago (and I see I have a few downvotes in this thread - people must love their vegetable oils!), but compare the ingredients in say a Twinkie in the late 1970s/early 1980s vs now. Back then, you needed to watch how many you ate because they had a lot of sugar. Today, I would hardly venture to call them food.
This post was edited on 7/7/21 at 5:38 am
Posted on 7/7/21 at 7:50 am to Mo Jeaux
quote:
OK, but why cook your food in it to begin with?
Well I use it because I can’t get my hands on good rendered lard.
So tell me why not to use it? What would you suggest?
Posted on 7/7/21 at 8:10 am to Martini
quote:
So tell me why not to use it?
See my previous post.
quote:
What would you suggest?
Olive oil
Coconut oil
Palm oil
rendered lard/tallow
Ghee
Posted on 7/7/21 at 8:12 am to Martini
quote:
Well I use it because I can’t get my hands on good rendered lard.
go to any local butcher shop and they will probably give you 5 lbs of lard for free
you will just have to render it yourself
Posted on 7/7/21 at 8:12 am to Martini
Good rendered lard does not have the same issue as hydrogenated shortening. I think some people can go overboard on the food scare tactics (POISON!!!) and it probably won’t hurt you much to consume some here and there occasionally, but hydrogenated vegetable shortening is generally really not good stuff to consume.
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