I use Frying Magic to coatt he outside which is pretty much flour, cornmeal, and spices. I fry it in canola oil on med high for about 5 minutes on each side and the batter is golden brown. But when I eat it the batter is still soft and not crunchy. What am I doing wrong?
2006-12-04 00:43:41 · 10 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Here are a few things you might want to try next time:
1) Coat the fish first thoroughly with the wet mixture.
2) Dredge the fish in the dry ingredients....shake off as much extra as you can, or it won't get as crispy.
3)You might want to lay the fish on an inverted broiler pan top after they have been battered. Let them set for about 5 minutes while the oil heats. I am not sure why, but this helps the batter stay on the fish.
4) Fry the fish in oil that is heated to about 365-370 degrees F. You might have to by a thermometer, but this will help ensure crispiness.
5)You should not overload the pan with fish as it will drop the oil temperature too much and the fish will have to spend more time in the oil to get cooked and then will not get as crispy.
I hope these tips help!
2006-12-04 01:53:31 · answer #1 · answered by Mum to 3 cute kids 5 · 2⤊ 0⤋
Crispy Fried Fish Batter
2016-11-15 03:57:48 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Use beer to make a thin batter is.
You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown.
Drain on paper towels, and serve warm.
2006-12-04 01:31:04 · answer #3 · answered by sugar candy 6 · 0⤊ 1⤋
The oil is not hot enough. If you have a frying pot this works best and then when the fish floats you know it's done.
2006-12-04 00:53:15 · answer #4 · answered by allives 2 · 0⤊ 1⤋
The Chinese are the experts in batter making and usually win the the fish and chips competition.in the UK.....However the battered fish of Cadiz is famous....or.....Try the Harry Ramsden recipe....never use canola.......dripping ideally but never canola which does not exist in any countries that are famous for fried fish
2006-12-04 01:02:46 · answer #5 · answered by Anonymous · 0⤊ 2⤋
I add some cracker crumbs to mine for extra crunch. Also, make sure the oil is very hot when you add the fish, because that's what's really sealing in the crunch.
2006-12-04 00:56:38 · answer #6 · answered by ShouldBeWorking 6 · 0⤊ 1⤋
Make sure your fish is "drier" as well -- pat it well or squeeze it out to make sure any extra moisture is out.( it does not need to be bone dry -- just make sure it's not extra wet!) Your oil needs to be at 350 degrees. If it does not stay hot enough,your coating will come out mushy.
2006-12-04 02:40:45 · answer #7 · answered by barwench99 3 · 0⤊ 1⤋
Just use plain corn meal.
2006-12-04 00:51:01 · answer #8 · answered by Love United 6 · 0⤊ 1⤋
THE OIL IS NOT HOT ENOUGH.
2006-12-04 02:29:11 · answer #9 · answered by $Sun King$ 7 · 1⤊ 1⤋
turn up the heat?
2006-12-04 00:51:08 · answer #10 · answered by MR B 3 · 0⤊ 1⤋