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

Discussion in 'Food & Cooking' started by charles g., Mar 11, 2012.

  1. charles g.

    charles g.

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    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!
     
  2. petemccracken

    petemccracken

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    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
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    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…
     
  4. charles g.

    charles g.

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

    kaneohegirlinaz

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

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