rodentraiser
Head Chef
Kenny, I've had the same problem with deep frying battered fish. In my case, I think it's not only the temp of the oil I've had problems with, but also because I don't dry the fish completely with a paper towel before I dip them in batter. Most times my fish comes out right, but every now and then I still mess it up. That's what cooking is, a series of attempts while you learn.
I also don't have a thermometer. But I will throw in some batter in the oil before adding the fish to see if the oil is hot enough. And by this time, I know what stove setting I should have the burner on and how long to leave the oil on the burner before my oil gets hot enough. It's just something you pick up, like being able to put a pinch of salt into food without having to measure it every time.
I also don't have a thermometer. But I will throw in some batter in the oil before adding the fish to see if the oil is hot enough. And by this time, I know what stove setting I should have the burner on and how long to leave the oil on the burner before my oil gets hot enough. It's just something you pick up, like being able to put a pinch of salt into food without having to measure it every time.
