Posted: 5/31/2015 11:46:45 PM EDT
| I keep getting well cooked fish with a few wet, slimy, mushy spots on the edge. what am I doing wrong? |
|
Quoted:
Needs to be very hot and fast for frying fish. Sounds like your temp is low and the edges are soaking up oil. I can't do pan frying, I just smoked myself out of the apartment when I got the oil hotter than the thermometer will go. I just tried a deep frier that my upstairs neioghbor gave me and it was better but still not perfect. the fryer was set to 400 but the light on the dial kept shutting off at 350 the bigger issue may be that 3 pieces clumped together when I put them in |
|
Quoted:
yep. What kind of oil you using? Different oils burn at different temps. Quoted:
Quoted:
Needs to be very hot and fast for frying fish. Sounds like your temp is low and the edges are soaking up oil. yep. What kind of oil you using? Different oils burn at different temps. vegetable oil |
|
vegetable oil is just ok, if you only using it 1 time.
Keep it under 400 though. And put in 1 pc. give about a minute for the heat to come back up. then add another, have to keep track of what you add when. if they are clumping sounds like you dumped them in and the oil temp plummeted. Its hard to write out how to fry fish. its an art, and science combined. I cant give you a brush and oil and just say paint me a masterpiece. |
|
Quoted:
vegetable oil Quoted:
Quoted:
Quoted:
Needs to be very hot and fast for frying fish. Sounds like your temp is low and the edges are soaking up oil. yep. What kind of oil you using? Different oils burn at different temps. vegetable oil Move outside over a real fire. Use peanut oil. The oil is hot enough when you drop a strike anywhere kitchen match into it and it lights the match. Fish needs to be place in a few pieces at a time, not crowded. |
|
Quoted:
vegetable oil is just ok, if you only using it 1 time. Keep it under 400 though. And put in 1 pc. give about a minute for the heat to come back up. then add another, have to keep track of what you add when. if they are clumping sounds like you dumped them in and the oil temp plummeted. Its hard to write out how to fry fish. its an art, and science combined. I cant give you a brush and oil and just say paint me a masterpiece. I'm beginning to realize it. I've never fried anything in my life. |
|
Quoted:
I'm beginning to realize it. I've never fried anything in my life. Quoted:
Quoted:
vegetable oil is just ok, if you only using it 1 time. Keep it under 400 though. And put in 1 pc. give about a minute for the heat to come back up. then add another, have to keep track of what you add when. if they are clumping sounds like you dumped them in and the oil temp plummeted. Its hard to write out how to fry fish. its an art, and science combined. I cant give you a brush and oil and just say paint me a masterpiece. I'm beginning to realize it. I've never fried anything in my life. well look for knowledge in every situation. try frying just 1 pc right now. till it floats, flip it. you dont want to burn it. just watch the color. then see how that turns out. just 1 pc only |
|
What kind of fish?
You can make farmed salmon quite decent doing the following. heat frying pan to medium heat cut fillet into even weight chunks about 2-4" long (but still the full width of the fillet) leave skin on sprinkle Pike's Market Fish Seasoning on side without skin add oil to pan let it get heated up place chunks of fish into pan skin side down cook just long enough for the skin to separate easily, about two minutes flip peel off skin (should be easy) sprinkle seasoning on side with skin removed after about 4 minutes flip back to skin side cook about 4 minutes done No greasy deep fried batter |
|
I did it with a pot on the stove, vegetable oil, a dollar-store thermometer, and no training/practice.
Get your oil to 375. SLOWLY. Bread fish. Drop fish. Oil should cool a little. Floats and browns? Flip it. Looks good? Take it out. See first step. If the oil gets to 375 again, add another piece of fish. Keep track of fish. That's how I did it. Once you learn your cooking apparatus, it gets easier and quicker. |
|
Frying fish is pretty easy. Use canola oil get it around 375 and do not let it smoke. I don't like pure corn meal breading so I do half flour half corn meal. Pick your spice to add to the flour. I use lots of Cajun but anything will work..Dillo dust lawrys old bay whatever use more spice than you think because not much makes it on the fish. dip the filets in an egg wash Coat them in the flour mix Put them in the oil. One trick I use is to cut the big filets into small pieces. The fish goes farther that way and serves more people and it cooks evenly and quickly. When they float they are done. I use the gold brown color on the breading as my indicator to take them out. ETA you can fry fish in anything a fish fryer, an electric skillet, but my favorite is a cast iron frying pan or dutch oven. Make sure there is enough oil to completely cover the fish so that you are deep frying. Now for a killer sauce for fried fish here is the recipe I use. If anyone know what Petes fish and chips is in az this is their Petes sauce get equal parts catsup and el pato (yellow can) and mix it up. Add some parsley flakes and a tiny bit of water to thin it. Skip the tarter sauce and profit. |
|
Quoted:
Move outside over a real fire. Use peanut oil. The oil is hot enough when you drop a strike anywhere kitchen match into it and it lights the match. Fish needs to be place in a few pieces at a time, not crowded. Quoted:
Quoted:
Quoted:
Quoted:
Needs to be very hot and fast for frying fish. Sounds like your temp is low and the edges are soaking up oil. yep. What kind of oil you using? Different oils burn at different temps. vegetable oil Move outside over a real fire. Use peanut oil. The oil is hot enough when you drop a strike anywhere kitchen match into it and it lights the match. Fish needs to be place in a few pieces at a time, not crowded. Try something much easier 1" cubed piece of bread dropped in oil. It should turn a nice brown color in 60 sec. Breads much easier to taste than a match 
|
|
Baba's Method
Dredge moistened fish in a mixture of pancake mix (the kind you have to add milk, egg, and oil), flourflouflour and cornmeal. Season dredge with seasoning salt and lemon pepper. Fry in a heavy pan with about 1/4 inch of corn oil and melted hard margerine. Do not crowd the fish and ensure that the oil is hot but not smoking. |
|
I put new peanut oil in the fryer and thought I'd give that a shot.
to clarify this is channel cat. I beer battered the fish then fryed it being careful not to add any more until the temp stabilized between pieces. you can't go by the "if it floats it's done" with beer batter because the batter is full of air. It floats immediately. I got a lot of good flaky white meat but it all had this darker mushy slimy shit on the edges. is this just something I don't know I should be cutting off? I have no experience with catfish. all of my friends I used to fish with just went for walleye, perch, sunfish, salmon, etc never catfish. is there bad meat on a catfish? I've never seen this with any other type of fish. |
|
Quoted:
350 - 375 with light spicy cornmeal coating until they float. Don't forget the jalapeno cornbread sticks. <a href="http://s216.photobucket.com/user/fd4887/media/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg.html" target="_blank">http://i216.photobucket.com/albums/cc122/fd4887/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg</a> That's what's up right there. |
|
Quoted:
Oil needs to be between 350-375 degrees for good frying. if your light is going off and on you have a shitty fryer. Maybe thats why the neighbor gave it to you. ^^this I always had problems until I figured out my shitty fryer couldn't hold the temp at 350-375 after putting the fish, wings, or potatoes in |
|
Quoted:
350 - 375 with light spicy cornmeal coating until they float. Don't forget the jalapeno cornbread sticks. <a href="http://s216.photobucket.com/user/fd4887/media/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg.html" target="_blank">http://i216.photobucket.com/albums/cc122/fd4887/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg</a> I like the corn sticks and all but if you've got the fryer going you may as well make hush puppies. I freaking love hush puppies. I must be part dog. good point on some fryers. My first one was a gift, a little and I mean little fry daddy jr or some other brand. It sucked derriere because it's volume was way too small to hold any kind of heat giving you shitty oily food due to cold swings. I either use the stove and a cast iron dutch oven or an electric fryer/crock pot combo that holds about a 1.5 gallon capacity, (you don't ever use that much as it would boil over, a bottle and a half works well, about 70 fl oz. |
|
Quoted:
350 - 375 with light spicy cornmeal coating until they float. Don't forget the jalapeno cornbread sticks. <a href="http://s216.photobucket.com/user/fd4887/media/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg.html" target="_blank">http://i216.photobucket.com/albums/cc122/fd4887/Mobile%20Uploads/20150608_180219_zps4iclu0z6.jpg</a> Damned skippy. |
|
Quoted:
I put new peanut oil in the fryer and thought I'd give that a shot. to clarify this is channel cat. Is this whole fish, steaks, chunks, or fillets? How big was the fish? How big are your pieces? I usually try to cut it into bite-sized chunks that are pretty uniform in thickness and no more than an inch across. Thin edges will cook faster than the middle, and the soggy middle will quickly make the rest of the piece soggy when you remove it from the oil. |
|
Lots of time folks will try to fry big ass filets and they end up soggy. Slice them into smaller portions, see the pic a few posts back. To fry large fillets you need a real good heat source. Small fillets one can get away with a lesser heat source (not saying you do not need less heat, but the grease doesn't have to need to recover as fast). When you drop the product into the fryer the heat source must be able to keep the heat up otherwise the moisture will sog the breading. The hot grease will quickly form a crust and sear the flesh to keep the moisture in. It may be better to shoot for a higher temp to start and then once the fish is swimming in the grease then turn the heat down.
This is why everyone is saying to not crowd the pot/pan too much termal loss. |
|
I just cooked some Orange Roughy last night. Same procedure for flounder fillets.
10" Cast iron skillet and 2 table spoons of canola oil. Let this warm up but don't let it smoke. Keep an eye on it as you prepare your fish. Rinse the fillets and season with salt and pepper or whatever. Tony Chacheres for a little spicier taste. Drop the fillet on a plate of all purpose flour. Turn. I take some more flour and cover it, pat it down. Dip it in a mixture of 1 egg and 1/4 cup of milk. Lay it on another plate with a mixture of 1/2 cup of bread crumbs and 1/4 cup minced pecans. Put it in the skillet for 2.5 to 3 minutes per side, depending on the thickness. If you're doing another fillet check the skillet. You may have to add a bit more oil. You just want enough oil to keep the fish from sticking, not enough to let it swim in it! I do them one at a time and keep them warm in the upper oven set to the lowest setting. I'm generally cooking for me and my wife, not the neighborhood 4th of July party. If you're doing steaks (fish) you'd have to deep fat fry. |
