fish recipe:

fish deep frying

It is essential the fish is dried before flouring, battering or panéed. While the times have been included here, it is recommended that fish should never be more than 2 - 3 cm thick for deep-frying.

• Deep frying may be achieved either in a commercial friture or in a deep pan with at least 10 cm of oil or fat
• If using a friture fill only to the recommended level
• If using a pan, for safety reasons at least 20 cm clearance between the oil or fat and the top of the pan is required to allow for foaming
• Fish should always be coated before deep-frying to protect its delicate flesh. Coatings such as batter, breadcrumbs, ground almonds, etc
• Fish must be coated with flour before coating with batter to help the batter stick to the fish
• Never use egg yolks in batters, this will result in a batter that is soggy and cake like in texture. Crisp batters are obtained by using yeast, baking powder or egg whites as is shown below
• Always add salt to yeast batters just before use; salt destroys yeast and stops it from adequately fermenting

batters

baking powder batter

beer batter

yeast batter

tempura batter

email chef@tallyrand.info