Salmon is an oily fish and the batter breaks off it,while its deep frying. I tried coating the fish with almonds to dry up the oiliness and now only the bottom coating falls off the fish.
I usually make Fish N Chips with flounder. But flounder is bland and I dont like Mercury in my fish.
2007-08-08 04:56:17 · 11 answers · asked by Voltaire's book Candide 3 in Food & Drink ➔ Cooking & Recipes
batter on salmon.. NOOOOooo
can't u just grill it without the batter? far healthier..
did u put the salmon in flour before dipping it in batter, like you would normal fish..
but batter + salmon is a wrong un =/
2007-08-08 05:01:14 · answer #1 · answered by junglejungle 7 · 1⤊ 1⤋
Fish N Chip Batter Recipe
2016-12-12 09:40:45 · answer #2 · answered by ? 4 · 0⤊ 0⤋
When deep frying the basic technique is to
1. dry the food thoroughly and then lightly coat with flour
2. Go through an egg wash
3. Coat with the final crust
When doing a batter recipe, you still do step 1 ( dry and lightly coat the food with flour) and then drop into the batter.
The light coating of flour acts to absorb liquid, but also provides a "dry" surface for the batter/coating to cling to.
Deep fried salmon is very common and delicious and I live in an area where salmon is freshly caught in the wild.
2007-08-08 05:04:12 · answer #3 · answered by lots_of_laughs 6 · 0⤊ 0⤋
Try dipping the fish in flour first, then in the batter.
And, I can't remember the name of the place but I had battered salmon once somewhere in Florida I think and it was GREAT. They also sold the standards but fresh salmon was one choice.
Bert
2007-08-08 05:02:45 · answer #4 · answered by Bert C 7 · 1⤊ 0⤋
My wife dips our cod filets in egg/milk wash before dipping them in the batter. That makes the difference.
1 beaten egg and a little milk mixed in, per 2 or 3 fish fillets is about all you need.
You could try this with salmon, but I won't guarantee any success. Halibut has more 'flavor' than cod or flounder -- try that.
I would never batter salmon in the first place, but that's JMO.
.
2007-08-08 05:01:14 · answer #5 · answered by tlbs101 7 · 0⤊ 0⤋
It sin;t the oil int he fish, it is the moisture.
When you fry the fish, any moisture turns to steam and shoots out through the batter.
trick one: Soak the fish in paper towels for 30 minutes or so to sop up extra moisture
2. Cut some small scours in the fish so that the batter adhere a little better
3. Let it sit in the batter for a few minutes., Dont just mix and drop.
4. Consider lowering your temperature a little bit.
2007-08-08 05:02:28 · answer #6 · answered by billyandgaby 7 · 0⤊ 0⤋
I've never heard of fish n chips using salmon - out here in SoCal its usually Cod or Halibut.
As you stated, its probably the oil in the salmon that's making it fall off and there's nothing you can do about that.
2007-08-08 05:00:22 · answer #7 · answered by Mel 4 · 1⤊ 0⤋
So, you're using a wet batter? I'd say, dry your fish a bit with paper towel. Coat with cornstarch and tap away excess. Then dredge in your batter.
As far as a low mercury fish goes, try Tilapia. Fries up nice.
2007-08-08 06:46:23 · answer #8 · answered by SJVisionary 2 · 0⤊ 0⤋
Coat the fish in plain flour first and then your regular breeding routine.
The flour helps to dry the item.
Moisture is what make the breading fail or the oil isn't hot enough.
2007-08-08 09:29:27 · answer #9 · answered by Bob 6 · 0⤊ 0⤋
salmon?? try red snapper its better than both!! but i think the problem is in your batter...try finding recipes for the batter hehehe.....and try heating the deep fryer before putting your fish........or try cooking your salmon a little bit then put your batter and then frying it....
2007-08-08 05:02:54 · answer #10 · answered by ryan 2 · 1⤊ 1⤋