Crispy fried fish?

[Questor]

I sometimes like fried fish. Trouble is that I haven't figured out how to make it crispy on the outside and tender on the inside. If you know how to do this, I'd appreciate your sharing the recipe with me.

[woody1975]

I found some great advice on this site and have since tried it. First coat the fish in flour (great idea) - This will allow any batter to stick to the fish. I use lemon juice in Shorelunch batter and mix it up really good until it barely runs off the spoon. The key is to make sure your oil is hot enough. Put a drop of water in the oil if it spatters, the oil is ready (Just a drop, do go dumping a glass in there, could be very dangerous) I usally let mine cook in the oil until I can see the edges browning up. Then flip for about the same amount of time. Eat it right away, if they are left for long, you'll get the soggy fish.

Worked for me!

DL

[LABS4ME]

1. soak fillet in milk or buttermilk for 20 minutes

2. dredge in seasoned flour, needed for batter to stick to fillet

3. dip into RUNNY beer batter, let excess drip off

4. immediatley roll in PANKO rice breading (this will make it crispy)

5. Fry in hot oil and drain in collander instead of on paper towel...

Guaranteed crispy fish!

Good Luck!

Ken

[woody1975]

LABS - Your the one I got the idea from - Works awesome.

DL

[big musk411]

Walleye Almadine:

1. Dust fillets in seasond flour

2. dip in egg

3. Cote with panko [Japaneese style bread crumbs] and sliced almonds.

Deep fry untill Golden Brown.

[irvingdog]

It's all about the Panko.....

[thirdeye]

I don't have a problem with the corn meal based fish fry mixes, I just don't like them all the time.

I guess I'm with the others when it comes to panko. I really like it. I do the flour-eggwash-panko thing on fillets, shrimp and oysters.

I need to play more with beer batters, mine tend to be too heavy and sometimes greasy even though I have the oil up to temp. One of the best batters I have had was called beer batter but had (I think) club soda in it. That is what the waitress claimed. It was very light. Has anyone heard of this??

[Dark Cloud]

Thirdeye - thats true about the club soda. I saw a "beer batter" cook-off on the food channel. The winner used club soda....

[BigWadeS]

Do you know how much club soda and beer you would use? I suppose just so it is firm but on the runny side?

[big musk411]

I have had good luck with a 1:1 ratio for beer batter, have to try the club soda now .

[Borch]

Here's one that's crispy, light and delisciuous!

I use this batter to fry fish or veggies in which is light and crispy.

1 1/2 cup flour

1/2 cup Corn meal

2 Tbsp Old Bay

1 Tbsp Cajun Seasoning

1 beer(or enough to get it to the right consistency, thin pancake batter is what you're looking for)

Use less or more of the seasoning to your taste.

You can also use flavored charged water. Lemon lime or citrus goes good.

[Big Julie]

Anyone tried same recipes, but using rice flour?

It's lighter than flour and comes out nice and crispy.

Bobby Flay used it in one of his smackdown challenges and spoke highly of it.

I won't use flour again if I have rice flour!

[Pherris]

We use a mix of shore lunch and potato flakes. Dry filet's very well and dip in egg wash then put in shore lunch/potato flake mix and fry in hot oil. The are very crispy. We season the mix with Lawry's salt and garlic with just a dash of Cayenne pepper. MMMMMM GOOOOODDDDD!!!!

[so haaad]

Dip them in egg mix, then saltine cracker crumbs. This makes a great crispy outside coating.

[Heartman]

We use the pizza crust mix once in a while. Can of beer mixed with one package - another package used dry, with whatever added seasoning and spice you want(parmesan cheese is good in this mix as well). Dip the fillet in the beer batter first, then roll in the dry mix - then in the hot oil. Very crispy - make sure you have enough oil in the pan to let the fillet "swim" - ha! To do this right it's best to buy your beer by the case, in the event you screw things up.

Onward!!