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Originally Posted by Duffman
I'm NO cook thats for sure, but problems I've had using the above ingredients -
1 - using a pancake mix, after frying, the batter is massive, like biting into a big piece of bread. How do you lessen the "poof" (TECHNICAL COOKING TERM).
2 - crushing chips, cheeze its, etc - the coating will burn before the fillet is cooked through. ?????
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keep a thinner layer of coating by using less moisture (egg/milk/water/what ever) on the fish before you dredge it in the pancake flower. I make my own using flower, salt, baking powder. You can control the poof by increasing or decreasing the baking powder or just try different pancake mixes.
When frying you have to really watch the temp of the oil. I like a light color on my fish. If the oil gets too hot the coating will burn too cold and the fish gets greasy. You can get a thermometer or just test the oil before you start by dropping a little batter in the oil to see how it fries. Keep in mind when you put the fish in the temp will drop and then climb again. You have to keep regulating the heat. It's harder with electric since the reaction time is slower but some electric stoves have built in thermostats on one of the elements or use an electric frying pan with a thermostat.
