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-   -   Fish and chips with deep fat fryer (http://www.discusscooking.com/forums/f16/fish-and-chips-with-deep-fat-fryer-88743.html)

Caslon 01-22-2014 08:19 PM

Fish and chips with deep fat fryer
I own one of those Presto 2 qt. fryers, variable temps to 375F. I can fry up chicken drumettes fine using egg wash and Dixie fry coating mix. However,
I've still not got the hang of frying battered fish. Things I probably did wrong was too thick a batter after flouring and too high a cooking temp (max). The oil isn't too old. I would prefer just using a packaged beer batter mix for convenience.

Does anyone make fish and chips using a fryer? How do you get your fish to fry up right? I think 375F was too high a temp, but I wanted crispness.
I also try and keep the fish pieces not too large. Do I need to flour the pieces? That seemed to have made things worse. Anyways, I'll keep trying.

pacanis 01-22-2014 08:25 PM

Define "fry up right".
How are they not coming out? Batter falling off, fish overcooked, batter too brown/fish undercooked...? And how thick are your pieces? 375 is going to cook the outside pretty quick. Just fine for a thin piece of fish, but a thicker piece would need more time and the batter would brown too much... provided it's staying on.

Caslon 01-22-2014 08:36 PM

I slice the pieces lengthwise, so I don't they are too big. I fried 3 or 4 pieces for a good 8 minutes and they still looked not golden at all. Parts were crisped up, but most of it wasn't. I'd rather not have to add corn meal to crunch them up, but maybe that would help. Also, some recipes for the mix add yeast and let it sit and others don't. I figured the store beer batter mix would be sufficient.

powerplantop 01-22-2014 08:40 PM

This is how I do it to get a very crispy crust.

For the batter:
1 cup self rising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup beer (carbonated water also works)

All ingredients need to be very cold.

Beer and flour ratio will need to be adjusted depending upon your flour.

Crispy Fish and Chips Recipe / World of Flavor - YouTube

taxlady 01-22-2014 09:10 PM

Nice video PPO.

LPBeier 01-22-2014 09:55 PM

Great Video - for "not being from England" you did mighty fine! :smile:

This is very similar to how my family has done them forever.

Caslon 01-22-2014 10:49 PM

I have a feeling my $49 Presto CoolDaddy fryer may not be the best to use for proper fish frying. I've tested it with a candy thermometer and it gets near 375F. It works pretty well frying chicken drummetts. I'll try again using the mix in that video.

If it fails again, I'm going to look into buying a frying pan like the one he has in the video. What is that thing btw? It looks like a shallow wok. Looks good for frying. I suppose I also should try frying the fish with my CoolDaddy at less than 375F too, maybe 350F.

Aunt Bea 01-23-2014 05:33 AM

Another great video!

Caslon, A wok is great for frying, but before you run out and buy one try using a pot similar to the one PPO used to boil his potatoes in. I like them because they have a wide bottom for stability and are deep enough to insure that the oil will not splatter or boil over and start a fire. Still only use a couple inches of oil in the bottom of the pan and clip your thermometer to the side of the pan.

Also, being a Yankee, I never have self rising flour on hand. You can make a pretty decent substitute as follows.

For each cup of self rising flour needed in your recipe use.
1 cup AP flour
1 teaspoons baking powder
teaspoon salt

Good luck!

GA Home Cook 01-23-2014 06:00 AM

I have also found that you if want to fry a thicker fish do not fry it directly out of the fridge. let it come close to room temp and that will help not burn the coating as you are trying to get the fish to the proper temp.

Rocklobster 01-23-2014 07:04 AM

If you are battering and frying previously frozen fish, gently squeeze the the pieces of fish to drain them of excess water. I, then, lay them on a good layer of paper towel to continue draining a bit. This will dry the fish out, preventing the excess moisture to leach out causing the batter to be soggy from the inside.....

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