Fish breading
Jun 7, 2020 12:07:43 #
bapabear
Loc: Blaine, Washington
Thanks all for the fish taco stuff. Lets move on to liquid/batter breading. I find it hard to beat salt/flour/egg/Panko in that order for dry coating. Fry as hot as possible without burning in 1/4 inch oil.
That provides very crisp results. Occasionally mix a bunch of ground pecan with Panko for variation with cat fish. That being said, I am stuck on a liquid batter that is not heavy or greasy. It can be done as I have eaten some that is crisp but not heavy nor lacy like tempura. It is therefore possible. I am open to suggestions. RTKF (Remember Take Kid Fishing)
That provides very crisp results. Occasionally mix a bunch of ground pecan with Panko for variation with cat fish. That being said, I am stuck on a liquid batter that is not heavy or greasy. It can be done as I have eaten some that is crisp but not heavy nor lacy like tempura. It is therefore possible. I am open to suggestions. RTKF (Remember Take Kid Fishing)
Jun 7, 2020 12:17:06 #
Personally, I dip the fish in a milk/beaten egg liquid, and then put them in a paper bag with a mixture of yellow corn meal with a dash of red and black pepper, and some Tony Cacherie's (spelling may not be correct) seasoning. Shake the excess corn meal off, and deep fry them - basically float them in the oil so they cook all around in one shot.
Jun 7, 2020 12:44:51 #
Use either beer or club soda as the liquid in your batter. That's the secret to the batter you're looking for. It's the carbonation that does the trick. Look for a batter recipe on line using either of those and then you can play with it and make it your own.
Jun 7, 2020 13:18:01 #
bapabear
Loc: Blaine, Washington
I got the beer part down. I have never tried club soda. I think that post from Harry looks pretty good. I have never tried corn meal rather than flower.
Jun 7, 2020 13:32:53 #
yes sir.. just a little oil. Pan fried. Not deep fried. Panko added and beer or club soda. Don't want greasy meat. just want it cooked and crispy breading.
Jun 7, 2020 14:43:05 #
Dadeaux
Loc: Florida Panhandle
I prefer beer to a two to one ratio...for every beer that goes in the batter two go to the cook. Found out fish always taste better when cooking with beer.
Jun 8, 2020 00:35:18 #
Jun 8, 2020 15:01:41 #
Have you tried the Tony Chachere"s BOLD Creole Seasoning. You can eliminate the Red Pepper.
Jun 8, 2020 15:23:56 #
I really enjoy the Andy's breading. Just cover the fish in it and heat the oil. I use the red and then at times mix half red and half cajun. Good stuff. 5# bag is right at $10.00 here.
Jun 8, 2020 16:01:03 #
Jun 8, 2020 16:21:23 #
Dadeaux
Loc: Florida Panhandle
Peanut oil...google up canola oil it's history & the process...& rapeseed oil from Europe. Very interesting.
Another option down here is Pecan oil...or as we called them in upper U S...peee-cans
Another option down here is Pecan oil...or as we called them in upper U S...peee-cans
Jun 8, 2020 16:57:01 #
Clear Liquid fry shortening from Gordon Food Service here in the mid west. Cost about $18.00 for a 35# container. I have used it for my big fish fry every year and after it cools I strain it with a cone filter also purchased at GFS, and use it throughout the rest of the year. It works well and drys great @ 350*
Pantry Value is the brand name.
Pantry Value is the brand name.
Jun 8, 2020 20:52:47 #
Jun 8, 2020 21:22:11 #
It looks like name brand such as Wesson vegetable oil. Light gold in color. The more you fry in it the darker it gets. Try to keep the fry temp at 350
Jun 8, 2020 21:28:03 #
The best place in my part of the world,to get fried seafood ( clams,shrimp,and fish) is Lenny &Joes Fish Tale. Their fish is lightly battered, and absolutely not greasy at All! For the last 30+years they have been using soybean oil. Has anyone tried it? IMO it's the only thing soybeans are good for. Not Diesel fuel. Not fake Burgers. Not fake Sausage. And not fake Milk. Give it a try.
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.