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Fried Whole Fish Help
Posted on 7/7/20 at 10:04 am
Posted on 7/7/20 at 10:04 am
I fried a whole red snapper this weekend, and instead of crisping up, the skin all fell right off. The recipe I was following didn't have temperature instructions, only said to heat the oil up until a tortilla sizzles as soon as it is dropped in. I took the oil temperature and it stayed in the 330-350 degree range throughout.
Was my oil temperature off or any suggestions on how to avoid this next time?
Was my oil temperature off or any suggestions on how to avoid this next time?
3
Posted on 7/7/20 at 10:11 am to lionward2014
sounds like the skin was too wet and it steamed off when it was frying.
maybe try drying the fish off thoroughly before hitting the grease?
maybe try drying the fish off thoroughly before hitting the grease?
Posted on 7/7/20 at 11:39 am to lionward2014
Did you score the skin?
Posted on 7/7/20 at 11:52 am to lionward2014
quote:
any suggestions on how to avoid this next time
Without seeing the recipe you used?
Posted on 7/7/20 at 12:04 pm to cuyahoga tiger
quote:
Did you score the skin?
Yes scored it, salted it, and patted it dry.
Posted on 7/7/20 at 3:09 pm to lionward2014
Was the fish cold or warmish? Temp of item being fried can make a difference. Cold is better for holding together.
Posted on 7/7/20 at 3:17 pm to GynoSandberg
Recipe
The tomatillo sauce came out great, and the fish tasted good, just was ugly because all of the skin fell off.
The tomatillo sauce came out great, and the fish tasted good, just was ugly because all of the skin fell off.
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