Peter Aitken wrote:
> "Karen" > wrote in message
> ...
>> My problem is frying fish. The crust or batter or what ever it's
>> called come off most of the time when I turn the fish. It doesn't do
>> it when I mix all the ingredients together and dip the fish in it
>> and fry it, but my husband doesn't like it that way he likes it. He
>> likes the dry way better.
>> Here is what I do. For here I will say Cod, but can be any in my
>> case.
>> I first coat the fish in my mixture of flour, cornmeal and spices.
>> Then dip in a well mixed egg milk combination.
>> Then I coat again with the above mixture.
>> I don't have a deep fryer so I use a cast iron skillet with about a
>> half inch of canola oil, pretty hot, but not smoking. Also have
>> tried other oils.
>> Any suggestion?
>> Thanks,
>> For e-mail just put in yahoo take out nomail
>>
>
> First coat with plain flour. Then dip in beaten egg (no or very little
> milk). Then dip in the cornmeal/spice mixture. Let the pieces sit on
> a rack for a few minutes (10-15). This lets the egg "glue" dry a bit
> and it will adhere better. Then into the oil.

I have to agree. That and make sure the oil is hot enough. The OP seemed
to think it was hot enough. I wouldn't go with "smoking" hot oil, but a
drop of water that makes the oil bubble without splattering all over is
usually a good test. The other thing is, frying the fish in small batches.
The OP didn't indicate how *much* fish was being added to the skillet. The
oil needs to be allowed to come back up to temp between batches.

Jill

>cast iron skillet with about a half
>inch of canola oil, pretty hot

half and inch isn't much oil. If the problem is that the breading is sticking
to the bottom of the pan, giving yourself a good 1.5 inches of oil would help.

Apply any seasoning directly to the rubbed-dry fish. Dust with plain flour.
Dredge in egg mixture--best with whites beaten until stiff and folded in. Let
excess drip off. No second layer of breading. Fry.

Neil

Karen wrote:
>
> My problem is frying fish. The crust or batter or what ever it's called
> come off most of the time when I turn the fish. It doesn't do it when I
> mix all the ingredients together and dip the fish in it and fry it, but
> my husband doesn't like it that way he likes it. He likes the dry way
> better.
> Here is what I do. For here I will say Cod, but can be any in my case.
> I first coat the fish in my mixture of flour, cornmeal and spices.
> Then dip in a well mixed egg milk combination.
> Then I coat again with the above mixture.
> I don't have a deep fryer so I use a cast iron skillet with about a half
> inch of canola oil, pretty hot, but not smoking. Also have tried other
> oils.
> Any suggestion?
> Thanks,
>

Don't use cornmeal for the first dip. Just use flour, seasoned or not.
The egg sticks better to plain flour. Save the cornmeal for the second
dip after the egg. Sometimes diluting the egg too much will result in
the final coating falling off. Try using straight beaten egg. Allow the
coating to sit on the fish for a couple of minutes before frying.

"Arri London" > wrote in message
...
>
>
> Karen wrote:
> >
> > My problem is frying fish. The crust or batter or what ever it's called
> > come off most of the time when I turn the fish. It doesn't do it when I
> > mix all the ingredients together and dip the fish in it and fry it, but
> > my husband doesn't like it that way he likes it. He likes the dry way
> > better.
> > Here is what I do. For here I will say Cod, but can be any in my case.
> > I first coat the fish in my mixture of flour, cornmeal and spices.
> > Then dip in a well mixed egg milk combination.
> > Then I coat again with the above mixture.
> > I don't have a deep fryer so I use a cast iron skillet with about a half
> > inch of canola oil, pretty hot, but not smoking. Also have tried other
> > oils.
> > Any suggestion?
> > Thanks,
> >
>
> Don't use cornmeal for the first dip. Just use flour, seasoned or not.
> The egg sticks better to plain flour. Save the cornmeal for the second
> dip after the egg. Sometimes diluting the egg too much will result in
> the final coating falling off. Try using straight beaten egg. Allow the
> coating to sit on the fish for a couple of minutes before frying.

All I can 'add' to these comments are I find that anything I put a breaded
coting on, I find it sticks much better when the Fish,meat etc is ...after
preparing..Put on a plate and left in the fridge for 30 mins or so before
cooking...

Bigbazza..Oz