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Fish breading for deep frying questions.............

post #1 of 5
Thread Starter 

I am looking for answers for a few questions, first off I am using a beer, milk, egg wash and then meis and panko for perch and having a hard time keeping the breading on the fish as it wants to flake off.  Is this a time issue meaning I should bread ahead of service and let it sit, or is it something else.

 

I also use the same style wash and then just meis for haddock and it sort of does the same thing.

 

I am looking for ideas for this, thanks!

post #2 of 5

In my experience, you seem to be missing an essential step, dredging with a starch BEFORE the egg wash.

  • Dredge in flour, cornstarch, or mixture, shaking off any excess
  • Dip in egg wash mixture
  • Roll in breading mixture
  • Let set up, even in refrigerator

 

BTA, WTHDIK

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5

I’m not a professional or a culinary student, just a home cook, but I have question for you. 

Are you drying the fish thoroughly with paper towels before as ChefPeteMcCracken suggests dredging in a starch and then so on…

post #4 of 5
Thread Starter 

I was just going to ask if the fish needs to be dry prior to the breading??

post #5 of 5

…gotta be SUPER dry braddah!!  cool.gif  At least in my HOME experience

...and we cook A LOT of fish ... and what's MEIS?? 

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