Soggy Coating...
I was wondering if anyone has encountered the prblem of a soggy coating while fring fish. I had recently developed a recipe for a batter...It looked cryspy, the fish was cooked perfectlly but the outside was soggy.
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5 Comments:
I've found this can happen if the oil's not hot enough (it should be 350 - 375F depending on the fish), and if it's not deep enough to hold that temperature (i.e., the temp of the fish is able to lower the temp of the oil).
LunaPierCook at 5:42PM on 10/07/08
What LPC said.
izatryt at 5:44PM on 10/07/08
Also what did you use before you breaded it? Egg or milk? That is part of the coating too. Did you dredge in flour or corn meal?
Need more details.
JerzeeTomato at 1:54AM on 10/08/08
I Dredged it just with seasoned flour and fried it at 375.
cooked7 at 10:10AM on 10/08/08
hot and deep oil.
dearrie at 7:35PM on 10/08/08