how do i deep fry fish?

Question

when i do it the fish tends to curl and the filet does not look appealing. i have tried to score the skin side first but it does not seem to be working. what am i forgeting to do?

Answer 1

I would make a beer batter and fry it in hot shortening-Here is a easy recipe:

Beer Batter

Ingredients
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

Directions
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish/shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.

Enjoy!

Answer 2

There are many ways to do it.
First, fillets don't have skin. If the fish you are going to fry has skin, remove it. Its easy. Use gloves. They wont let fish slip. Take the fish by the tail, and with a sharp-edged knife remove the skin making pressure with the edge of the knife towards the skin and upwards.

Then you can fry it "coated" or not.

If not, put a griddle at the fire. When its really hot, put a trickle of oil (olive if possible), and place your fish rubbing the oil, so it wont get stick and get brown nicely. Add salt and/or pepper, turn it upside down after it started browning, cook it for one more minute, and its done. You may also add lots of lemon juice after you turned it round.

You can coat your fish with breadcrumbs or flour.
Before coating, add salt and/or pepper. You can also add other tastes. Chopped parsley and garlic gives a delicious flavor.
Then you must follow 3 steps:
1st.) coat the fillet with breadcrumbs or flour, pressing it hard so that breadcrumbs or flour get firmly stik to the fillet;
2nd.) soak your fillet through scramled eggs (when using breadcrums, you may add a few drops of vanilla extract);
3rd.) coat it again with breadcrumbs or flower. Press hard.

There are two variants you can try
1) coat, the firt time with flour and the second with breacrumbs.
2) when using flour, after the 3rd. step, soak it one more time through scramled eggs.

To fry, use a pan with plenty of neutral oil, and don't fry until oil is hot.

Use lemon juice as dressing.

Answer 3

I think maybe yo should try panfrying them cos' meat that is too thin tend to curl. Coat it with cornstarch before you fry it. See how that goes..

Answer 4

you might try changing the fish temp?are they cold before/fryer/batter(

Answer 5

Remove the skin. As long as the skin is on it will shrink and curl.

Answer 6

Put it in hot oil?

Answer 7

I DON'T KNOW HOW TO FRY FISH I DON'T LIKE FISH