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Message
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Posted on 1/9/17 at 10:20 am to Broke
The single most important thing I've learned about eating nice crispy fried fish is putting them on a raised rack after pulling them from the fryer. Used to just put them in a tray on.paper towels, and they'd always lose their crispiness. Gave myself repeated kicks in the arse for not learning this 25 years sooner.
This post was edited on 1/9/17 at 10:21 am
Posted on 1/9/17 at 10:45 am to mylsuhat
quote:
halved onion
Whats the deal with the onion?
Posted on 1/9/17 at 1:38 pm to Saskwatch
keeps the temperature of the oil regulated
Posted on 1/9/17 at 1:43 pm to mylsuhat
quote:Is this really needed? Get oil up to 375, dump fish in, oil then lowers and doesnt burn
keeps the temperature of the oil regulated
I am not dogging the op because we have all screwed shite up, but there really is no tricks needed for frying fish
This post was edited on 1/9/17 at 1:44 pm
Posted on 1/9/17 at 1:50 pm to lsupride87
No it isn't hard but if you're frying a lot, especially on a big burner outside, it makes everything a lot easier. Also, the charred onion is fricking delicious
I never use a thermometer when frying fish, but having the onion in there keeps it from getting too hot between batches and at the end of the fry. Usually change it out every 3 batches or so.
I never use a thermometer when frying fish, but having the onion in there keeps it from getting too hot between batches and at the end of the fry. Usually change it out every 3 batches or so.
This post was edited on 1/9/17 at 1:53 pm
Posted on 1/9/17 at 1:57 pm to mylsuhat
quote:10-4
No it isn't hard but if you're frying a lot, especially on a big burner outside, it makes everything a lot easier. Also, the charred onion is fricking delicious
quote:Brave man
I never use a thermometer when frying fish,
Posted on 1/9/17 at 8:02 pm to mylsuhat
quote:
keeps the temperature of the oil regulated
I am going to need a little more explanation of this.
Posted on 1/10/17 at 9:11 am to highcotton2
Have you ever made a roux? when the oil is super hot and your roux has reached that special point, you add onions and stir them in. That lowers the temperature of the roux quickly. It is the same concept.
Posted on 1/10/17 at 12:48 pm to mylsuhat
Anything you add to oil drops the temp but it does not regulate it. I was just curious if people thought an onion somehow kept oil at some magical perfect temp for frying.
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