How do I keep the breading on fried items when deep frying?!
Answers: Whenever frying fish, the breading always seems to come off. What am I doing wrong?
The breading hasn't sealed to the fish.
Pat the fish dry with a paper towel on both sides.
Dredge in well seasoned flour, to absorb more moisture and add flavor.
Dip into egg wash-1 tbsp. water for every whole egg
Dip into seasoned breadcrumbs/flour.
I would let the coating hang out on the fish for maybe 20 minutes in the refrigerator, and then get it right into the hot oil.
Are you using a good temperature for deep frying your fish? It should probably be slightly on the high side 375-400 if it's a thin piece of fish. Maybe around 350 for a thicker piece. You want to really get a nice sear on the outer layer of the breading to help keep everything together.
Hope this helps.
Dip the fish or meat in flour first, then egg, & then in the bread crumbs. Let it sit for about 3-5 minutes before you drop it in the oil so that it has time to set the breading. Make sure the oil is hot because if the oil isn't hot enough the breading tends to slip off.
exactly what stephanie h said!
Add one egg to the batter
Simple, just flour the food (BEFORE) you bread or dip it.
This keeps the outter layers from falling off in the fryer.
egg wash, or milk, or water
There are two different methods of breading fish for frying. Each of them works very well and it really comes down to a metter of preference.
1) This method is very popular in the American south. It involves a three step breading process that works well for most fried foods. First you dredge the fish in flour seasoned with salt and pepper or whatever else you might like your fish seasoned with. Shake off the excess flour and dip the fish in an egg wash (whole eggs scrambled with a bit of water), then coat the fish in some sort of bread crumb or cracker meal. I prefer panko, a light Japanese breadcrumb available in virtually all American supermarkets. Immediately put the fish in your hot oil (350 degrees Fahrenheit) but don't put to much fish in the oil. If you put to much fish in the oil it will absorb all of the residual heat.
2) This method is popular in England and will give you the classic English style. Dredge the fish in flour, same as above, and shake off the excess. Then the fish goes into a batter typically made with flour, some sort of leavening agent, and a liquid. Some people use beer or club soda for the liquid, this makes the batter seem lighter in the mouth. You should be able to buy a batter mix in your supermarket, look in the seafood section or ask the fish monger. The fish cooks the same in this method as above.
Maybe you are stirring it too often?
Have your fish wet when you roll in a mixture of cornmeal and flour. Then drop into 350* oil and fry for10 minutes. It should come out wonderful.
If you are not heating your oil hot enough the breading will come off.