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sticky fish

post #1 of 5
Thread Starter 
Having issues with my beerbatter fish sticking to the baskets. Tried holding the fish up in the oil to cook a little first before dropping and its not working. Baaging the baskets around is only busting the baskets up costing me in new ones about every 2 months.
post #2 of 5

Stop using baskets. Hold one edge of the fish in the oil until the fish becomes buoyant enough to float when you release it. Pull the fish out with a mesh skimmer.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #3 of 5

sounds like you dont have your oil hot enough, or perhaps you need to tweak your batter. Ive used baskets for BB fish all the time with no problems. They should float to the top once you hold them in the basket for 20 seconds or so. try keeping your batter as cold as you can, try soda water, rice flour, or baking powder to get it lighter so it will rise a little more. And make sure you have the oil at 180 at least. If you have a small batch of oil, you need to set it higher to compensate for the drop in temperature.

 

Or yeah, just take out the basket like duckfat said.

post #4 of 5

Use the wiggle back and forth method. Once you have most of the fish in the oil, and wave it back and forth a couple times, and then drop

post #5 of 5

I think the first time I've had to pull the baskets was when frying dense fish like Grouper and Snapper. That was a long time ago and 60+ pound fish were the norm. Even when butterflied it was so heavy it would want to sink and grab a basket. After I got used to working with out the baskets I never went back to using them. Tweaking the batter is a solid suggestion.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
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