Caslon
Executive Chef
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.
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.