Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

Thanks, great advice from all.

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

careful when you get a brand new one it takes a long time to season it in .also will retain steel taste. try a good brand like griswold .yard sale or flea markets produce some good ones the blacker and well used the better

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

Just my 2 cents , use bread crumbs in a pan of hot grease. I have never had a problem with the taste or having them stick to the bottom of the pan. In fact, I never liked batter all that much.

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

steve,

batter is for deep frying, not pan frying! you got to add a crap load more oil if you wanna use batter..

With bread crumbs you can fry.. try panko in the pan fry.. got to use a deep dutch of deep fryer for the battered stuff!

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

softbait bananarama, i used to use a frying pan with enouh oil to cover 1 side of the fish at a time.

let it get hot but not to hot,drop some bread crumbs in see if they sizzle,did i just say sizle,whoah liberace moment
wash fish off,pat dry wif paper towels, drench in egg wash, drop in each side in bread crumbs or flour(but not both) drop in oil. after a minute or so flip, this worked for 10 years of me frying fish at home and obviously from my excellent physique it worked. i did just get a deep fryer though and dude is it worth the $ flour+egg washk+ panko = SMILE!:D
also only do 2-3 pieces a time trying to fry to much at once will cause your fish to come out turrrible as sir charles would say

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

With a batter dips in a deep fryer, I hold fishing up allowing excess batter to drip off into a plate. Then comes the (suicidal) part of dipping the fishing in from one side to allowing the batter to cook slightly prior to letting it go fully into the oil to cook. Trick is not to cook your finger tips.

Re: Help Frying Fish!!!!!!!!!!!!!!!!!!
 

no one said anything about starting with a hot pan??? That is the trick!!Also u may want to "SEASON" your pan..To do this u get the pan hot first than add alittle kosher salt n a drop or two olive oil, take a rag and rub in really well.Remove salt n oil heat back up and go for it..You should not have any problems...hope this helps