Frying Fish?

Pghgirl40
Bronze Feedback Medal for All Time! 196 Feedbacks

October 16, 20180 found this helpful

I have never heard that before. Hubby cooks fish all the time and never does that. Can you share the recipe you are using? Maybe there is something special in the recipe that it helps the coating stay on...but I can't image what.

He usually just batters them up and fries.

Judy
Gold Post Medal for All Time! 677 Posts

October 16, 20180 found this helpful

The oil has to be hot before you put the fish in. You only submerge the fish once when you deep fry. The hot oil sears the fish and keeps it juicy on the inside while crisp on the outside.

cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

October 17, 20180 found this helpful

I'm not sure but I believe you may have misunderstood what the recipe called for.

• There are different ways to test your oil to make sure it is hot enough before placing your fish into the pot/pan and this may have been where you got off track.
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• Here are a couple of ways to check the oil to be sure it is ready (as your fish will be soggy and absorb too much oil if the temperature is not hot enough).
• To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Heat the pan until the oil slides around easily in the pan. You can also splatter a few drops of water in the pan -- if the water sizzles and pops, its ready for your fish.
• Of course, the best and most accurate way to check is with a deep-fat thermometer or candy thermometer.
• www.killingthyme.net/.../