Recipe for keeping fish crispy & crunchy!!?!


Question: Ok, so I've been experimenting in the Kitchen like a mad woman trying to fry up fish that turns out w/a light golden batter....so far, no good. I've done just dredging in flour and frying, Zatterans Fish fry, and I've tried the beer batter (which happens to be my fav way!!) But it didn't turn out so good and it wasn't as crunchy as the food chains have theirs. :( Boo.....
Anyone have a foolproof way on frying up fish that will stay crispy/crunchy? ***NO BAKED versions please****
any fishmongers out there??


Answers: Ok, so I've been experimenting in the Kitchen like a mad woman trying to fry up fish that turns out w/a light golden batter....so far, no good. I've done just dredging in flour and frying, Zatterans Fish fry, and I've tried the beer batter (which happens to be my fav way!!) But it didn't turn out so good and it wasn't as crunchy as the food chains have theirs. :( Boo.....
Anyone have a foolproof way on frying up fish that will stay crispy/crunchy? ***NO BAKED versions please****
any fishmongers out there??

Use rice flour instead of plain flour for crunch. Make sure the liquid used to make the batter is iced cold for crisp. Do not use egg because it will soften the batter. The fish must first be dry and lightly coated with rice flour before dipping into batter for deep frying.

Have you tried DEEP frying? That makes my fish nice and crispy!

Bread crumbs work really good for coating. When frying dont make the big mistake of frying them in high flame, instead fry them on a very low setting and they will be very crunchy, I guarantee you!!!

Hi,
you will get good results if you
a) have a good quantity of oil - enough to float the fish.
b) Have the oil at between 180-190 degrees C.
It works for me!
Good luck!

You need to give it three coats. First flour the fish, then dip in beaten egg, THEN put on a final coat, beer batter or for super crunch, Japanese panko breadcrumbs. Now use deep, HOT oil to cook it. If the oil is too cool, the oil will combine with the crust and make it greasy. The fish cooks not from the oil, but from the heat of the oil transferring to the water already in the fish. The oil needs to be hot enough to flash steam the fish. As the water steams it pushes out and prevents the oil from coming in. Remove the fish when it is deep golden brown and immediately put it on a rack to let the oil run off. Don't put it on a plate or on a towel, the part touching the flat surface will get soggy. When it is cool enough to eat, do it. Letting it sit for too long will also make the crust soggier.

Ahhhh, desert likes rice flour. I use it alot as well. It makes a really smooth, tight and consistent coating.

My favorite fish fry method is equal amount of flour to equal amount of beer. Then I beat up some egg whites to stiff peaks and I fold them into that mixture of flour/beer. Salt and white pepper added. The egg whites whipped to stiff peaks give it the air that it needs to be crisp.

Try it, I think you'll love it.





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