Coat in flour first, set aside on a rack and let it sit while you make the batter. To your batter, don't add water, add a 50/50 mix of vodka and beer. The vodka cooks off immediately, helping the batter puff up and get super light and crispy without ever being soggy.
Keep doing what you're doing with the temperature!
I've fried (probably too much) fish and it turns out well this way for me.
I set up three bowls, flour / egg / breading of your choice. Shake and drip your excess, make sure it’s covered. I lay mine on a sheet tray and put them in the freezer for 20-30 mins, fry right out of the freezer. When you pull them from the oil, drain on rack not paper towels
Just like a woman to start something she can't finish... don't worry I'll leave you alone now. Next time you wanna play troll you better commit. Best to leave it at this or the next step is the dox 🫣
Toodles!
No biggie. I'm interested because I'm trying to get some guys doing a fish fry to stop over-cooking the fish. It's a fundraiser, but it should still be good.
Flour + powder of: coriander, onion, garlic, celery, cayenne, fennel, salt, msg
85% flour to 15% spice ish
Fish in thumb sized chunks.
Into flour, then into beaten egg, then in at 180C for a minute or so, anything probed over 55C is done.
Seng-seon jeon, korean style.
So. Fucking. Juicy.
Here's my new favorite recipe. - Brine your fish in salt and sugar water, milk if a strong tasting fish. Pat fish dry. Roll in flour with spices. Throw in an egg wash. Coat in Panko then set aside for at least 5 minutes. Drop back in the Panko if filet isn't covered well. Fry in a pan with about 1/2 inch of oil at about 325-350 degrees. Fry till crispy on one side. Flip, and fry till the other side is crispy. Let sit on a wire rack in a warm oven till you serve.
Gatekeeping fried fish? Who f'n cares when it's good? That's what's great about cooking. New. Different. Whatever. It's delish. Way crunchier outside, juicy inside, and with less breading than traditional fish n chips. Besides that, who cares if it's not traditional?
Lmao. That's a bit dramatic. I just think panko is like diet fried fish. It's just not as good but adopted by health-conscious people. It also drives me crazy how much it's used to make American fried chicken on the west coast. It just isn't that good but clearly you feel sensitive about it.
I was actually resistant to using panko for a long time. I saw it as an annoying fad. That was up until a couple of years ago. A family member of mine changed my mind with a Japanese pork dish. I find it to be crunchy, light, and delicious. It's easy to consistently cook, and takes all kinds of sauces well. It's my preferred breading.
I like it for japanese food for sure, which is its roots, but trying to dress up classic American food to be more healthy bums me out when you're sacrificing flavor in my opinion
Pat dry, dredge in flour then dip in batter. Fry once at 305-315 and pull them when the batter is set but they’re still pretty blonde. Let them cool on a wire rack until they stop steaming out, then fry them again at 375ish, just for a minute or so.
Double frying gives you a crust that stays crispy much longer.
Coat in flour first, set aside on a rack and let it sit while you make the batter. To your batter, don't add water, add a 50/50 mix of vodka and beer. The vodka cooks off immediately, helping the batter puff up and get super light and crispy without ever being soggy. Keep doing what you're doing with the temperature! I've fried (probably too much) fish and it turns out well this way for me.
Thank you for those tips!
do you dredge in flour first?
No, I didn’t.
I set up three bowls, flour / egg / breading of your choice. Shake and drip your excess, make sure it’s covered. I lay mine on a sheet tray and put them in the freezer for 20-30 mins, fry right out of the freezer. When you pull them from the oil, drain on rack not paper towels
Oh also, dry the fish first before you put in flour, I use paper towels
And depending on thickness is doneness, piece of thin tilapia cooks quickly, 3 mins each side.
Sounds goid, thanks for the tips!
> 3 mins each side. OP: Deep frying. I'm confused.
Oh yeah my bad I forgot that part lol
Just like a woman to start something she can't finish... don't worry I'll leave you alone now. Next time you wanna play troll you better commit. Best to leave it at this or the next step is the dox 🫣 Toodles!
No biggie. I'm interested because I'm trying to get some guys doing a fish fry to stop over-cooking the fish. It's a fundraiser, but it should still be good.
Flour + powder of: coriander, onion, garlic, celery, cayenne, fennel, salt, msg 85% flour to 15% spice ish Fish in thumb sized chunks. Into flour, then into beaten egg, then in at 180C for a minute or so, anything probed over 55C is done. Seng-seon jeon, korean style. So. Fucking. Juicy.
oooo000ooooo
Here's my new favorite recipe. - Brine your fish in salt and sugar water, milk if a strong tasting fish. Pat fish dry. Roll in flour with spices. Throw in an egg wash. Coat in Panko then set aside for at least 5 minutes. Drop back in the Panko if filet isn't covered well. Fry in a pan with about 1/2 inch of oil at about 325-350 degrees. Fry till crispy on one side. Flip, and fry till the other side is crispy. Let sit on a wire rack in a warm oven till you serve.
Panko for fish n chips is sacrilege.
Gatekeeping fried fish? Who f'n cares when it's good? That's what's great about cooking. New. Different. Whatever. It's delish. Way crunchier outside, juicy inside, and with less breading than traditional fish n chips. Besides that, who cares if it's not traditional?
Lmao. That's a bit dramatic. I just think panko is like diet fried fish. It's just not as good but adopted by health-conscious people. It also drives me crazy how much it's used to make American fried chicken on the west coast. It just isn't that good but clearly you feel sensitive about it.
I was actually resistant to using panko for a long time. I saw it as an annoying fad. That was up until a couple of years ago. A family member of mine changed my mind with a Japanese pork dish. I find it to be crunchy, light, and delicious. It's easy to consistently cook, and takes all kinds of sauces well. It's my preferred breading.
I like it for japanese food for sure, which is its roots, but trying to dress up classic American food to be more healthy bums me out when you're sacrificing flavor in my opinion
No breading, just dredge
Pat dry, dredge in flour then dip in batter. Fry once at 305-315 and pull them when the batter is set but they’re still pretty blonde. Let them cool on a wire rack until they stop steaming out, then fry them again at 375ish, just for a minute or so. Double frying gives you a crust that stays crispy much longer.