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Old 07-28-2008, 08:34 PM   #1
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Deep frying fish

hi, i dont understand why my fish batter would float away everytime i throw it in to fry. isit cause i didnt soak the fish in the batter for a period of time?
thanks.

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Old 07-28-2008, 08:49 PM   #2
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Did you dry the fish first and then lightly coat in flour, shaking off any excess?
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Old 07-28-2008, 08:56 PM   #3
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is it wet batter or dry. wet batter will do that if the oil isn't hot enough, dry batter, as QS said, will do it when not dried off enough to stick.
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Old 07-28-2008, 08:58 PM   #4
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it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.
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Old 07-28-2008, 09:01 PM   #5
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Quote:
Originally Posted by texasgirl View Post
is it wet batter or dry. wet batter will do that if the oil isn't hot enough, dry batter, as QS said, will do it when not dried off enough to stick.
I never knew either of those things. Thanks, Texas!

Lee
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Old 07-28-2008, 09:03 PM   #6
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i learned by error, lol when the oil is hot enough for the wet batter, it will harden quick enough not to float away. some still get off sometimes though.
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Old 07-28-2008, 09:05 PM   #7
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Quote:
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it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.
just let the oil heat longer. drop a small amount of the batter in the oil, when it quickly starts frying and comes to the top, it's ready. If it stays at the bottom for a while, let heat a little longer.
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Old 07-28-2008, 09:06 PM   #8
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Quote:
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it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.
I cook fish for a living and never heard of that, what's the difference between wet and dry?
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Old 07-28-2008, 09:14 PM   #9
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dry, like powder, wet, like a dry mixed with liquid.
I've been cooking fish for about 20 years and that is what my mom did too. I prefer wet batter, mine being beer batter.
What do you use as batter attie?
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Old 07-28-2008, 09:16 PM   #10
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so if i use a wet batter i need a much higher temperature?
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