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frying fish question
Bob in socal wrote:
> On 14 Jul 2004 11:02:19 GMT, (WardNA) wrote: > >>> You don't put another layer of breading after the egg dip? >> >> I don't; which is certainly the traditional "fish-n-chips" style of >> frying. However, I doubt if that detail has much to do with why your >> batter falls off. I expect it has much more to do with (as has been >> suggested) using a heavy cornmeal "dusting" underneath rather than a >> fine flour one: better medium for joining the batter (which doesn't >> even need egg, although I prefer it) to the fish. >> >> Neil > > Dredge the fish in some Rice flour and then into your batter. > The Rice flour makes a good base for the batter to adhere to. You SoCal people... everything has to be rice flour or rice milk or tofu  (You realize I'm teasing.) Jill (born in Oceanside and lived twice in SoCal) |
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