Deep Frying Tips and Tricks (2024)

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Gold Post Medal for All Time! 846Posts

August 18, 2010

June 7, 2020

Best Answer

Your temperature is not hot enough. You can get a oil temp gauge, that specifically tells you how hot for fish and other fried items. This will save your food from getting too oily and more flavorful!

Best Answer

It's very difficult to answer your question without more information as to how you are attempting to do this.

Are you using a store bought deep fryer? If so then you should be able to follow the detailed instructions as to temperature and how much to fry at one time.

If you're using a pan or dutch oven (large heavy pot) then you'll either need a candy or meat thermometer to get the temperature right.
You can also test it with a small chunk of bread but this is not the best way as oil has to be the right temperature or your food will just soak up the oil and taste terrible.
The type of oil also matters so maybe if we knew what recipe you are following we could help more.

Check out the following suggestions to see if you are following your recipe closely. You do not have to use all of the ingredients in the recipes but you do need to follow the frying instructions exactly.

www.foodnetwork.com/.../fish-fry-recipe-1939977

www.foodnetwork.com/.../how-to-deep-fry-fish-and-chips-a...

blogchef.net/.../

Best Answer

It sounds like you are trying to deep fry your fish in a frying pan with just oil in the pan. This can easily cause the fish to stick to the bottom of the frying pan if you don't have enough oil in the pan or the oil is not hot enough when you first add the fish to the frying pan. Normally if you deep fry fish you will need to make your own batter for the fish and wait until the oil is very hot before adding the fish to the frying pan.

If I want to deep fry fish I have a very small deep fryer that I use that the fish is placed in the basket and the basket is set into the machine. I would use a frying pan that is a no stick frying pan and add a little extra oil to the pan to make sure the fish is floating on the oil and not sitting on the bottom of your frying pan.

September 10, 2009

I have the best success at making any coating stick, if I coat the meat first with flour, then egg, then the coating, whatever it is. It also helps to let the breaded meat sit for a bit and dry out some before frying.

I have a great recipe for this. It is a beer batter. Flour, salt & pepper, & enough beer to make the consistency of pancake mix. I love this particularly on deep fried squash.

Just dip what ever food you're cooking into the batter & drop into a deep fryer. Coating stays put!

Whatever coating is used, I always prepare ahead and let sit in the fridge for at least 30mins before cooking. Not sure why, but it works.

I dust the meat with cornstarch then flour and that works for me. Also make sure the oil or grease is hot before putting the meat in.

Make sure the oil is hot and don't flip tons of times, that should help!

I'm with them. At least 30 mins. in the fridge.

I do the dry/wet/dry method myself, and it works well. My sister-in-law does the dry, then wet, then puts them right in the hot oil, and hers works well too!

October 16, 2018

Why do you have to pour hot oil on the fish before you deep fry it? What is the benefit of that? (The fish already has a coating.)

I have never heard that before. Hubby cooks fish all the time and never does that. Can you share the recipe you are using? Maybe there is something special in the recipe that it helps the coating stay on...but I can't image what.

He usually just batters them up and fries.

The oil has to be hot before you put the fish in. You only submerge the fish once when you deep fry. The hot oil sears the fish and keeps it juicy on the inside while crisp on the outside.

I'm not sure but I believe you may have misunderstood what the recipe called for.

• There are different ways to test your oil to make sure it is hot enough before placing your fish into the pot/pan and this may have been where you got off track.

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• Here are a couple of ways to check the oil to be sure it is ready (as your fish will be soggy and absorb too much oil if the temperature is not hot enough).
• To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Heat the pan until the oil slides around easily in the pan. You can also splatter a few drops of water in the pan -- if the water sizzles and pops, its ready for your fish.
• Of course, the best and most accurate way to check is with a deep-fat thermometer or candy thermometer.
• www.killingthyme.net/.../

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