"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-17-2016, 07:26 PM   #1
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 782
Frying fish - what did I do wrong this time?!?

OK, we're just talking about cod here. The recipe I used was one I've tweaked over the past year and I've had some good luck with it. What I do is take some tempura mix, add ice cold water, some garlic powder, onion powder, a little basil and some parsley. I mix it all up and dip my fish pieces in it, and then drop them into hot Crisco or lard (I've used both) and fry them up. They come out crispy and delicious (and probably way unhealthy, but who cares?).

I used to make them in a Teflon pan and never had a problem. Now I have copper pans with a stainless steel interior and I have to say, I have had little to no problem with anything sticking so far, except eggs on occasion. Today is the first time I've tried to fry fish.

But now, after frying about 3 minutes or so, these fish portions are GLUED to the bottom of the pan! I couldn't scrape them up with a pancake turner to flip them. What I ended up doing was flipping the fish, leaving the bottom layer of coating on the bottom of the pan, and of course the fish just disintegrated.

Is this how it is cooking with stainless steel when you fry foods? And if so, how do I deal with this?

The batter was cold, the fish were cold, the fish were dried off, and the oil was hot, just like I've done this a dozen times before.

Can anyone tell me what I did wrong and what I should do different next time? Or am I doomed to just getting fried fish from just the fast food places in the future?
__________________

__________________
rodentraiser is offline   Reply With Quote
Old 03-17-2016, 07:39 PM   #2
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,123
Go back to your Teflon pan?

I know that when I use one of my three ply stainless pans, I have to get the heat just right on it. Too little or too much heat will both cause sticking problems. I never take them over medium heat when working with meat or protein, because that really makes meats of all kinds stick. I've never done fish in anything but a nonstick pan, so I can't really help much.

If done right, the meat will stick briefly, then release, just leaving a few small bits of crusty goodness to deglaze later into a tasty pan sauce.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-17-2016, 08:08 PM   #3
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 782
Thank you, yes, I've heard that about stainless steel. If you add a little oil to the bottom and then cook the meat for for about 5 minutes, it releases on its own. I've been doing that with these pans and I haven't had any problems with anything else, even fried chicken. So I'm kind of perplexed here about the fish.

I know with shrimp (when you could still find the kind that had to be fried), you just filled a sauce pan with Crisco and the shrimp floated on top and fried, like in a deep fat fryer (which I don't have). I'm wondering if maybe I didn't put as much Crisco in the pan this time and the fish couldn't "float". So they laid at the bottom and got stuck.
__________________
rodentraiser is offline   Reply With Quote
Old 03-17-2016, 09:11 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,082
I wish I could be of help, but unlike many here, I don't even own a stainless steel skillet. Maybe I could help with a recipe I posted here several years ago though. It's perfect, if only for us.

My "Perfect Fish Batter"
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-17-2016, 10:55 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 17,689
Try leaving out the water. We dredge fish in seasoned flour and pan-fry it in 1 tbsp each of butter and oil. It releases easily once browned and is nice and crispy.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-18-2016, 06:35 AM   #6
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,965
What was the lard/oil Temperature? I never attempt to deep fry with out using a thermometer.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 03-18-2016, 09:52 AM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,406
Cast iron.
__________________
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 03-18-2016, 10:57 AM   #8
Senior Cook
 
BigAL's Avatar
 
Join Date: Jan 2008
Location: W.KS
Posts: 417
Maybe get the pan hot first then add oil? I've heard that makes a difference, rather than cold pan then cold oil.
__________________
BigAL is offline   Reply With Quote
Old 03-18-2016, 11:53 AM   #9
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,920
I just received two SS fry pans for valentines day. Calphalon. My wife had no idea what kind I wanted, but knew I liked/owned Calphalon. Had i known beforehand, I might have steered her in another direction.
Never had them before except for maybe the ones my mother used.
I have not tried to deep fry anything in them as I use a fryer.
I have noticed that I cannot use the same temperature I do with my AL fry pans.
Maybe you should walk/drag the fish across the oil before you drop them in.
You know? The way some cooks do it on TV.

I got mine because I was tired of shortening the life of my non-stick pans. Searing then transferring into the oven for steaks worked very well.
So far i have had good success with SS.
__________________
Roll_Bones is offline   Reply With Quote
Old 03-18-2016, 08:16 PM   #10
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 782
Quote:
Originally Posted by Kayelle View Post
I wish I could be of help, but unlike many here, I don't even own a stainless steel skillet. Maybe I could help with a recipe I posted here several years ago though. It's perfect, if only for us.

My "Perfect Fish Batter"
Thank you, although I think this has more to do with the pan and not the batter.


Quote:
Originally Posted by GotGarlic View Post
Try leaving out the water. We dredge fish in seasoned flour and pan-fry it in 1 tbsp each of butter and oil. It releases easily once browned and is nice and crispy.
Well, part of the way the tempura works is it needs to be mixed with ice water. I could try it.


Quote:
Originally Posted by CraigC View Post
What was the lard/oil Temperature? I never attempt to deep fry with out using a thermometer.
I have no idea. I wouldn't know what temp to fry it at anyway. I've always gone by dropping a little batter in the oil and seeing if it sizzles.


Quote:
Originally Posted by Uncle Bob View Post
Cast iron.
That's always an option. The only reason I've never gotten a cast iron pan is because I don't want to mess with seasoning it, they're a little heavy for me, I can't afford one, and I really wouldn't know where to store it. My kitchen is really only as big as some walk in closets and I have one cupboard for food and one (small) hutch for dishes, including all the bowls, plastic containers, crock pot, etc.


Quote:
Originally Posted by BigAL View Post
Maybe get the pan hot first then add oil? I've heard that makes a difference, rather than cold pan then cold oil.
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.


Quote:
Originally Posted by Roll_Bones View Post
I just received two SS fry pans for valentines day. Calphalon. My wife had no idea what kind I wanted, but knew I liked/owned Calphalon. Had i known beforehand, I might have steered her in another direction.
Never had them before except for maybe the ones my mother used.
I have not tried to deep fry anything in them as I use a fryer.
I have noticed that I cannot use the same temperature I do with my AL fry pans.
Maybe you should walk/drag the fish across the oil before you drop them in.
You know? The way some cooks do it on TV.

I got mine because I was tired of shortening the life of my non-stick pans. Searing then transferring into the oven for steaks worked very well.
So far i have had good success with SS.
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.


Thank you, everyone, for your suggestions. I am considering many of them.
__________________

__________________
rodentraiser is offline   Reply With Quote
Reply

Tags
fish

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 04:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.