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Old 02-23-2007, 12:17 PM   #11
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Wink

Just another thought here, if they don't want batter, I would make sure you press the water out of the fish w/paper towels, dip in just milk and then your 50-50 mix. Let it dry a bit and fry. Let us know how your progress is going. Good Luck !
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Old 02-23-2007, 01:24 PM   #12
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Thanks everyone.....Yeah I think the biggest problem is them leaving the fish
sitting in water overnight and the fish is getting waterlogged and falling apart in the water. I try to "ring" the fish out...lol..before putting it into the crumbs
I just have to convince the main cook that her way isn't working..lol
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Old 02-23-2007, 03:11 PM   #13
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I'd avoid the milk due to food allergies/intolerance. JMO
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Old 02-23-2007, 04:32 PM   #14
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Quote:
Originally Posted by jennyema
I'd avoid the milk due to food allergies/intolerance. JMO
right on....never thought of that
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Old 02-23-2007, 04:51 PM   #15
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If someone is lactose intolerant or allergic the fish might give them some distress and you wouldn't want that.

Can I ask why the owner wants fish on the menu in the first place if he/she doesn't want to handle/prepare it correctly?
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Old 02-23-2007, 05:21 PM   #16
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Well the owners just bought the place about 1 year ago. They turned the place around and paid it off fairly quick like 6 months.
Neither have a clue about the kitchen and the main cook leads them to believe she has a clue about running the kitchen. The kitchen was contracted out for along time before they bought it.
They just started doing the fish and most of the customers don't have the most discerning pallet. I think they are starting to realize what is up now and I want to help them.
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Old 02-23-2007, 06:02 PM   #17
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"""Will seasoning the breadcrumbs lose their flavor once cooked"""

Not realy, but the seasoning will eventually taint the oil. I've seen a business go broke using lemon/pepper seasoning, everything ended up tasting of lemon/pepper.

I'd like to add to the crumbed fish floating when cooked, the fish will come to the surface, sort off, but don't wait until it lays flat on top of the oil, it will then be overcooked, you will soon know by the colour of the crumb
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Old 02-23-2007, 06:06 PM   #18
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Maybe just using flour will help the oil stay cleaner longer w/just S& P !
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Old 02-23-2007, 06:14 PM   #19
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Quote:
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Maybe just using flour will help the oil stay cleaner longer w/just S& P !
I'm afraid it doesn't Barb, the flour leaves the fish like a cloud and damages the oil moreso than crumbs do. Sorry about that, it's just that I'm very fussy at work as to what goes in my oils, each vat costs me $50AU to fill x 5 vats so I look after them.
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Old 02-23-2007, 06:56 PM   #20
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Thanks, would have never thought that! Glad you replied !
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