rodentraiser
Head Chef
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?
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?