Oldvine
Sous Chef
Is it possible you are crowding the fryer and cooling the oil down? And maybe the thermostat in the fryer is faulty.
Nice video PPO.
Great Video - for "not being from England" you did mighty fine!
This is very similar to how my family has done them forever.
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.
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.....
PPO, questions about the video. What temperature do you figure you are using to fry the fish? How do you determine when the oil is at the right temperature?
Powerplantop is quoting a "You Tube" video which is giving him inaccurate information.
It points out the need for scepticism when looking at "You Tube" as anyone can put any old unsupported rubbish on there.
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.
Powerplantop, thank you for sharing your video. The fish and chips does look fantastic, and you make it look so easy to prepare one of my favorite dishes. I noticed you have other videos and I'm looking forward to seeing those as well.
Way back when...my dad made the best fried fish.
Dad would pat the pieces of fish dry, then dip in flour, shake off the excess, and then into a beer batter. His beer batter was made from boxed pancake mix and beer, that was it. You might have to start out with a few tester pieces to see if you like a thick or thinner batter.
Dad's equipment of choice was the old electric fry pan. It maintained the temperature and didn't require a lot of oil, more like a shallow fry, using just a couple inches of regular vegetable oil. His fish was always perfect. I did the same for our family years ago until we all became more health conscious.