Help Frying Fish!!!!!!!!!!!!!!!!!!

[shrimpman steve]

PLEASE help, everytime I fry fish the fish sticks to the pan and then the batter comes off! I am tired of this happening! I use a standard fish batter, get the oil really hot, then put the battered fish in the pan (about 2 inches of oil) the fish sticks to the pan right away and when I go to flip it, the batter stays stuck to the pan.

any advice apprieciated

[ALS Mako]

1) use a cast iron dutch oven or other heavy pot and use more oil

2) do not drop fish in, rather gently lay fish in slowly so batter has a chance to cook (get a crust) befor it hits the bottom of the pan

3) use a non stick pan

4)use bread crumbs instead

5) if fish sticks, let it be until you can see there is a nice crust on it, and with a spatula try to scrape fish off the bottom of the pan.

6) do you flour the fillets before the wet bater? simple question, but i really don'y know your cooking style.

steve, if you are doing a batter (beer batter or tempura) you really need to fry in a deep pot filled 1/2 way with oil (3 inch min i would say) and follow step suggestion 2

[Chris G]

It sounds like you're using like a beer batter. When you dip the fish into the pan (like ALS said it should be a cast iron or dutch oven) hold the fish with your fingers in the oil until it has a second to form.

You're dropping wet batter into the oil and it's cooking on the bottom. Thats why it sticks.

Hold the fish and kinda suspend it in the oil and it will immediately form a temporary crust, and it wont stick to the bottom. All you need is like 25 seconds if that..

Also, if you're frying without a fry thermometer, you're setting yourself up for disaster. It's essential.

And like ALS said, beer batter should be deep fried. A regular breading (ie: flour, egg, breadcrumb of some sort is ok in 2in of oil. Beer batter in shallow oil is no good...

[Lard Almighty]

Steve, invest in a deep-fryer. It's one of those things you don't know you need until you get one.

[shrimpman steve]

thanks for the tips!

I have a deep fryer, but put fish in once and you have to change the oil.

Looks like it's time to invest in a dutch oven. How do you know it's dutch? by its accent

seriously, thanks for the tips

steve

[Chris G]

Steve, Home Goods or TJ Maxx. Look for Le Cresuet. It's pricey, but worth it. Get as big as you can afford....

[shrimpman steve]

chris,
anything wrong with this one? will it work for what I am looking to do?

http://cgi.ebay.com/Lodge-Logic-Seas...item5885844b6e

[frankqiu]

Hey Steve, put some egg white mix with fish together, and then mix with some corn starch,don't to put too much egg white , one egg white can be use for one pound fish fillet, heat the pan hot first and then pour in some oil let it get hot, and then put the fish in, good luck

[JMM727]

Tips for frying:

Starting with cold foods (good idea), generally frying temperatures are around 325–375 degrees Fahrenheit (160–190 degrees Celsius). It may be higher for small foods. If the oil is too hot, the outside will burn before the inside is done.

Filter your frying oil regularly, if your fryer has a filtering system.
Cooled oil can be filtered with a tea strainer, kitchen paper, muslin or coarse coffee machine filter paper.

Change the oil when it becomes extremely dark. If you don't, your food will all taste the same – fries will taste like fish, fish will taste like fries, and, in the end, everything will taste a bit rancid.

A rule of thumb is to change oil each week under heavy use, or every three weeks if it's only used for frying vegetables.

When using new oil in your fryer, add an extra 1.5 minutes to your frying time.

Don't add too much food at one time; it will cool the oil too much.

When breading with a dry powder, use an egg wash or viscous liquid (such as buttermilk) to make it stick to the food.

When breading with a moist batter, use cornmeal, cornstarch or flour to make it stick to the food.

Shake off excess batter or breading before frying; otherwise it will come off in the oil, requiring more frequent oil changes.
Do not use a basket with food which could stick to the wires. Alternatively, suspend food in oil with tongs for ten seconds before releasing.

Opinions differ regarding the storage of used frying oil. Some say frying improves with repeated use of the oil and use one batch of oil for three to six fryings, while others claim used oils are hazardous either due to bacterial growth or due to the breakdown of the oil into harmful compounds. Those who reuse oil disagree as to whether refrigeration is necessary, but generally agree that it is important to filter the oil and then store it tightly capped and away from light. Discard reused oil when it becomes dark or begins to smell "off".

If reusing oil, add fresh oil for each use in order to extend its usefulness.

[MartyS]

Originally Posted by shrimpman steve

Looks like it's time to invest in a dutch oven. How do you know it's dutch? by its accent

That's what we use.

The solution to the batter falling off, is to first dust the fish with flour. That gives it a good, dry surface to adhere.