"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-06-2009, 01:07 PM   #11
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
A mixture of Cornmeal and Cornflour is my method...More meal then flour!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-06-2009, 01:09 PM   #12
Assistant Cook
 
Join Date: Jan 2009
Posts: 7
Quote:
Originally Posted by padams2359 View Post
Bowling, if he already fried the fish, I would just throw it out, and start over. How much fish are you talking about, and what kind?
sorry i dont know the kind of fish but about 1/2 pound.
__________________

__________________
jamxz19 is offline   Reply With Quote
Old 01-06-2009, 01:12 PM   #13
Senior Cook
 
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
Im, coming J. Putting it together.
__________________
padams2359 is offline   Reply With Quote
Old 01-06-2009, 01:15 PM   #14
Senior Cook
 
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
Ok. Take 2 eggs, 1 cup milk, 1 teaspoon salt, 1 teaspoon black pepper, and mix that together. In you bag of corn flour, add the same thing. You should have at least a cup of corn flour. If you have Lemon Pepper, use that instead of the black pepper. Heat oil to 350 degrees. It has to be hot because when you put the fish in, the oil will drop down, and you may end up with greasy fish. Fish cooks very quickly. If you do not have a thermometer, take one of the little balls of wet flour stuff and drop it into the oil until it immediately floats to the top and bubbles. Cook it about 2 minutes on each side then drain on paper towels.
__________________
padams2359 is offline   Reply With Quote
Old 01-06-2009, 01:17 PM   #15
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Actually, many recipes - particularly Asian ones - just call for dredging the protein in plain cornstarch (aka "cornflour"). There is no additional liquid for "dredging" called for or required. I do it all the time & it comes out fine. (I particularly like oysters prepared this way.) However, keep in mind that food prepared this way isn't supposed to come out "crunchy" in the same way an egg wash/flour dip or tempura batter does. It's simply supposed to add just a little bit of surface searing/crispness to the food. Maybe you just didn't realize this & were expecting different results?

What form was the fish in - filets, chunks, whole? I've always used mine straight out of the fridge & the cornstarch (which is super fine) always clings to it like dust. I do always use a lot more flour than the recipe calls for to be on the safe side. (I always do the same with marinades - recipes, no matter what their origin, ALWAYS seem to be uber-skimpy in both the marinade & dredging amounts.)
__________________
BreezyCooking is offline   Reply With Quote
Old 01-06-2009, 01:18 PM   #16
Senior Cook
 
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
If you were just frying fish, I would tell you to add other seasonings, but you do not want to over power the sweet and sour sauce. I love sweet and sour fish. Usually only get it around here on Friday's in Lent. Got to love the Southern Catholics.
__________________
padams2359 is offline   Reply With Quote
Old 01-06-2009, 01:21 PM   #17
Senior Cook
 
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
I hear you Breezy. Oyster have all the liquid they need to hold anything, and any seasoning goes in the dry stuff. I guess in LA, we just add more, and expect it to have a nice crunchy breading.
__________________
padams2359 is offline   Reply With Quote
Old 01-06-2009, 01:33 PM   #18
Senior Cook
 
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
Jam, let us know how it turns out.
__________________
padams2359 is offline   Reply With Quote
Old 01-06-2009, 10:56 PM   #19
Assistant Cook
 
Join Date: Jan 2009
Posts: 7
Quote:
Originally Posted by padams2359 View Post
Jam, let us know how it turns out.
Sorry it was past near midnight when I posted the query, so I wasnt able to fry the fish.

It turned out good much to my surprise. I used eggs and cornflour as you have mentioned and yeah I heated the oil to the mentioned temperature and followed your advice.

Thanks a lot. People here are prompt and wonderful!.
__________________

__________________
jamxz19 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.