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Old 08-08-2006, 06:23 PM   #1
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Coated Fish

What is the effect on fish of coating it in egg and breadcrumbs (or batter, come to that) before frying?

Is there any effect on the fish or does the coating simply add something to the somewhat bland taste of the fish?

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Old 08-08-2006, 06:25 PM   #2
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Well, this is not the least bit technical, but I love a crust on fish - the contrast of the crunchy and the creaminess of the fish - yum!!
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Old 08-08-2006, 06:26 PM   #3
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The coating provides a textural and flavor contrast to the fish.
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Old 08-08-2006, 07:10 PM   #4
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Well ... it could be for one or two reasons.

One is the obvious texture - a little "crunch" perhaps?

The other ... in frying .... the batter will "set" from the heat of the oil (assuming you have the oil hot enough - 350-F... 375-F) and the fish will then, more of less, steam inside the crust formed by the batter. You end up with a crispy crust surrounding a tender and flaky piece of fish.
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