How can you keep deep fried food from sticking together (like the restaurants)?!
Doesn't matter if my oil is fresh or old, it still sticks. Thanks!
Answers: Whenever I use my home fryer to cook catfish or frenchfries, they always stick together so I can I keep them from sticking like in the restaraunts?
Doesn't matter if my oil is fresh or old, it still sticks. Thanks!
the only way is to keep the items seperate - which means not overloading the pan
try putting fewer fries in the fryer and maybe doing 2 batches rather than 1
You just have to make sure, check it frequently.
To many in the fryer, they have no room to move gently shake the basket at different time during cooking, it should loosen them up.
I have to say...the oil is probably not hot enough...each item is coated immediately upon immersion...so make sure the oil is hot enough & stir the food around too. Hope this helps!
Make sure they are properly covered with batter/flour (not fries obviously) and put them in one at a time or loose enough so they have room to get oil in between. Give them a shake every so often to allow oil to get inbetween pieces. Then when you drain do the same thing.
Umm.. easy solution
If you are trying to cook french fries, try cooking them one by one!!!
Easy, ain't it?
Fries - put less in the basket at a time.
Catfish - make sure they are properly battered and have enough space in between the pieces.
I almost said don't overload the fryer but that is a crock. I've cooked more than fifteen pounds of breaded fish, chicken, or country fried steaks at once. They didn't stick together.
I believe the secret is to have your oil at the proper temperature, and for the food to be at or near room temperature when you drop it in the oil.
In a small home fryer, you will probably need to avoid overloading simply because it will make the oil temperature drop too much, and the heating element will be slow getting it back up. You might want to try deep frying not in your electric deep-fryer, but in a large sauce pan, or medium sized dutch oven on the stovetop. Use high heat, and keep the food moving, don't let it sink to the bottom and stay there.
In my home, I don't deep fry fish as a general rule. I bread them and pan fry them in a large skillet with less than an inch of oil. I fry them in a single layer and have no problems with them sticking together.
Doc