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Old 03-18-2016, 08:42 PM   #11
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Thanks to you, Rodentraiser. It's always fun to get questions like this where the poster actually participates. All to often it just doesn't happen that way. I hope you find the solution!
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Old 03-18-2016, 08:50 PM   #12
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Originally Posted by rodentraiser View Post
Well, part of the way the tempura works is it needs to be mixed with ice water. I could try it.

... Now that might have been the reason. I know I have to do that and I just can't remember if I did or not.

... Since the batter is a wet batter, I really don't know if the oil thing would work. This is a little different than fried chicken. This is closer to deep fat frying and I'm wondering now if I had enough Crisco in the pan. I thought I could fry the fish like I can chicken, but I think I may have to actually use a deeper pan and fill it with oil, like a deep fat fryer.
The other way tempura works is by deep-frying I'm suggesting you could use a different recipe for a different pan material. You can deep-fry or you can use a dredge instead of a batter. I prefer to use less oil (more for the cost savings than the health benefit) and pan-fry.

If you deep-fry, make sure there's enough room in the pan to allow for expansion of the oil when you put the food in or you could have a grease fire. Typical frying temperature is in the range of 325-350F.
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Old 03-18-2016, 11:57 PM   #13
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Thanks to you, Rodentraiser. It's always fun to get questions like this where the poster actually participates. All to often it just doesn't happen that way. I hope you find the solution!
Yeah, me too. It's really hard to find good fish up here in the Northwest, believe it or not. Most places just bake their fish and it's pretty gross. The one place I've found that is good is an airport diner, and they want $3.50 for each piece. A wee bit pricy.
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Old 03-19-2016, 12:02 AM   #14
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Originally Posted by GotGarlic View Post
The other way tempura works is by deep-frying I'm suggesting you could use a different recipe for a different pan material. You can deep-fry or you can use a dredge instead of a batter. I prefer to use less oil (more for the cost savings than the health benefit) and pan-fry.

If you deep-fry, make sure there's enough room in the pan to allow for expansion of the oil when you put the food in or you could have a grease fire. Typical frying temperature is in the range of 325-350F.
I'm pretty sure you're right on that. And trying to save oil is exactly what I was thinking when I tried to "dredge" fry something that wasn't coated for that sort of cooking. I think I was trying to pan fry something that should have been deep fried. In the long run, I lost about $7 worth of cod. I should have sprung for the Crisco instead and used more of it.

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Old 03-19-2016, 01:34 PM   #15
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I have cooked tempura batter-coated foods if all kind in both SS, and cast iron. Tempura coating should start to puff up when placed in hot fat. I use sunflower oil as it is a healthier oil, and has no flavor to add to the food. The oil has to be deep enough to all the food to float. It also has to be at a temperature of 160 to 170'F. When the battered food is placed into the oil, initially it sings. As the batter begins to puff, the food should release from the pan bottom and float. If it doesn't you may have to nudge it with a thin, metal spatula.

Remember, battered foods contain much more oil in the finished recipe that do flour-dredge foods.

My best deep fried fish came about due to laziness. It was late, I didn't want to take the time to thaw, then dredge in flour, or make up a batter. I put a bumch of oil into my very large, flat-bottomed wok, got the oil hot, and simply dropped the frozen fish fillet into the oil. I let it cook for ten minutes. It was wonderful. The skin was crispy, and the flesh was firm and succulent, cooked perfectly. A little salt after it was cooked was all that was needed.

Hope this helps.

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Old 03-19-2016, 01:51 PM   #16
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I just heat up some Crisco in my CI, dredge the fish in seasoned flour, and drop a little bit of the flour in the hot oil - when it sizzles I figure it's time to add the fish. So far it hasn't stuck but my CI is well seasoned.

Chief - I don't do much deep frying at all, but shouldn't the oil be around 350F-375F? 160F-170F seems way too low.
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Old 03-19-2016, 03:50 PM   #17
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Originally Posted by Chief Longwind Of The North View Post
I have cooked tempura batter-coated foods if all kind in both SS, and cast iron. Tempura coating should start to puff up when placed in hot fat. I use sunflower oil as it is a healthier oil, and has no flavor to add to the food. The oil has to be deep enough to all the food to float. It also has to be at a temperature of 160 to 170'F. When the battered food is placed into the oil, initially it sings. As the batter begins to puff, the food should release from the pan bottom and float. If it doesn't you may have to nudge it with a thin, metal spatula.

Remember, battered foods contain much more oil in the finished recipe that do flour-dredge foods.

My best deep fried fish came about due to laziness. It was late, I didn't want to take the time to thaw, then dredge in flour, or make up a batter. I put a bumch of oil into my very large, flat-bottomed wok, got the oil hot, and simply dropped the frozen fish fillet into the oil. I let it cook for ten minutes. It was wonderful. The skin was crispy, and the flesh was firm and succulent, cooked perfectly. A little salt after it was cooked was all that was needed.

Hope this helps.

Seeeeeeya; Chief Longwind of the North
And that's exactly what I didn't do. I didn't have enough oil in the pan, not deep enough to do an actual deep fat frying.

Yeah, I was thawing my fish all the time and then I remembered one day that I used to throw frozen shrimp into oil and it was fine. So after that, I started frying my fish frozen. The batter stayed on better and I think it tasted better, too.

Quote:
Originally Posted by Cheryl J View Post
I just heat up some Crisco in my CI, dredge the fish in seasoned flour, and drop a little bit of the flour in the hot oil - when it sizzles I figure it's time to add the fish. So far it hasn't stuck but my CI is well seasoned.
That's what I tried to do and with chicken that works perfectly. But that's because I used a dry dredge method with the chicken. With the wet batter, though....well, let's just say doing it that way is a disaster.
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Old 03-19-2016, 06:19 PM   #18
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Originally Posted by Cheryl J View Post
I just heat up some Crisco in my CI, dredge the fish in seasoned flour, and drop a little bit of the flour in the hot oil - when it sizzles I figure it's time to add the fish. So far it hasn't stuck but my CI is well seasoned.

Chief - I don't do much deep frying at all, but shouldn't the oil be around 350F-375F? 160F-170F seems way too low.
Yes, you are correct. That's 360 to 370 is what I meant to say. Thanks for the correction. I don't think you could even poach anything in that oil temperature.

The rest of what I said is still correct though.

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Old 03-19-2016, 10:30 PM   #19
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Remember, battered foods contain much more oil in the finished recipe that do flour-dredge foods.

That's why they're so yummy!
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Old 03-19-2016, 10:57 PM   #20
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Quote:
Originally Posted by Cheryl J View Post
I just heat up some Crisco in my CI, dredge the fish in seasoned flour, and drop a little bit of the flour in the hot oil - when it sizzles I figure it's time to add the fish. So far it hasn't stuck but my CI is well seasoned.

Chief - I don't do much deep frying at all, but shouldn't the oil be around 350F-375F? 160F-170F seems way too low.
Exactly what I do. You have to make sure that when you place that piece of the filet in the pan, that there is enough hot sizzling fat underneath it. And I use a restaurant aluminum sauté pan instead of CI due to the weight problem.

I grew up in a family where fish was more than for just Friday.
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