Help Frying Fish!!!!!!!!!!!!!!!!!!

[shrimpman steve]

PLEASE help, everytime I fry fish the fish sticks to the pan and then the batter comes off! I am tired of this happening! I use a standard fish batter, get the oil really hot, then put the battered fish in the pan (about 2 inches of oil) the fish sticks to the pan right away and when I go to flip it, the batter stays stuck to the pan.

any advice apprieciated

[ALS Mako]

1) use a cast iron dutch oven or other heavy pot and use more oil

2) do not drop fish in, rather gently lay fish in slowly so batter has a chance to cook (get a crust) befor it hits the bottom of the pan

3) use a non stick pan

4)use bread crumbs instead

5) if fish sticks, let it be until you can see there is a nice crust on it, and with a spatula try to scrape fish off the bottom of the pan.

6) do you flour the fillets before the wet bater? simple question, but i really don'y know your cooking style.

steve, if you are doing a batter (beer batter or tempura) you really need to fry in a deep pot filled 1/2 way with oil (3 inch min i would say) and follow step suggestion 2

[Chris G]

It sounds like you're using like a beer batter. When you dip the fish into the pan (like ALS said it should be a cast iron or dutch oven) hold the fish with your fingers in the oil until it has a second to form.

You're dropping wet batter into the oil and it's cooking on the bottom. Thats why it sticks.

Hold the fish and kinda suspend it in the oil and it will immediately form a temporary crust, and it wont stick to the bottom. All you need is like 25 seconds if that..

Also, if you're frying without a fry thermometer, you're setting yourself up for disaster. It's essential.

And like ALS said, beer batter should be deep fried. A regular breading (ie: flour, egg, breadcrumb of some sort is ok in 2in of oil. Beer batter in shallow oil is no good...

[Lard Almighty]

Steve, invest in a deep-fryer. It's one of those things you don't know you need until you get one.

[shrimpman steve]

thanks for the tips!

I have a deep fryer, but put fish in once and you have to change the oil.

Looks like it's time to invest in a dutch oven. How do you know it's dutch? by its accent

seriously, thanks for the tips

steve

[Chris G]

Steve, Home Goods or TJ Maxx. Look for Le Cresuet. It's pricey, but worth it. Get as big as you can afford....

[MartyS]

Originally Posted by shrimpman steve

Looks like it's time to invest in a dutch oven. How do you know it's dutch? by its accent

That's what we use.

The solution to the batter falling off, is to first dust the fish with flour. That gives it a good, dry surface to adhere.

[chefsamg19]

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