Anyone know the secret to crisp fried flounder?

Very hot oil in the frying pan. Just made some the other night, it was NOT crispy, then I remembered how I made it before. Really hot oil.

You have to use old crankcase oil, heated to smokin' temperature.

heat

Do not crowd the pan. If you do, it will turn out soggy.

I love crispy fish,i put in oven on 350 for an hour.cooks all the oils out/the healthy stuff.fish flavored french fries basically,yum!

I mean it, heat and lots of it. You're not getting it hot enough to sear the meat.

The secret is to coat the flounder with a light egg based brushing then cover it in panko.

You have to use flounder.

Put beer in your batter, a lager is best.

Hot peanut oil 350+, keep fish cold, and double bread the filet, once when you first start heating the oil and again right before you put it in the oil.

Last Edited by Daggo on 03/11/2017 04:14 PM

heat

Quaker State is the recommended oil. But, it's gotta be real old!

dry, wet, dry.

ie flower, egg, crust of your choice...panko, gritts, medium ground corn flower, etc....

IMO cornflower is the best choice (when deep fried )

Also it must be completely defrosted if you fry partly frozen fish the inside will be mushy.

try adding corn starch?

it works for wings, just mix with the panko

I feel heat alright,these cooking and food threads popping up about what I were just talking about offline lol you watching me GLP?

A light dusting of rice flour will help the eggwash / breading to stay on.

Leave it in at least until you don't see any bubbles coming of it.

This is the light crispy batter I've always tried to achieve at home but never could duplicate. I found this recipe last month and the key is vinegar. Great for chicken too. It's like Long John Silver's batter.

DEEP FRY FISH BATTER
1 tbsp. vinegar
1/2 c. water
1/2 c. milk
1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt (I don't use this much)
Fish fillets, thawed (flounder or perch)
Great for shrimp also. Combine first 6 ingredients, beat until smooth. Dip fish in batter. Fry in deep fat until golden brown, turning once. If other types of fish are used, omit the salt, and you could also add garlic powder, cayenne etc..

Last Edited by Miss Scarlett In The Library on 03/11/2017 04:58 PM

smash a few ritz crackers and butter, hot pan

You can use a similar method as you would in making crispy home fries from Russet potatoes.

Fry them first at just above medium heat to cook the fish/fries internally.

Allow each to cool

Next, fry them a 2nd time specifically to crisp them, using heat at around 80-85% on the range. Place them on a thirst paper bag to absorb excess oil, and enjoy!