Struisbaai Accommodation - 0 views

• 
  #1 Leo Gray on 17 Mar 12

   

  PAN-FRYING. Fillets, steaks or small whole fish are fried in a large uncovered frying pan or electric skillet with a 1/8 to 1/2 inch layer of vegetable oil or a blend of butter margarine and vegetable oil. Don't use pieces of fish that are more than 11/2 inches thick. Usually the fish are first dredged in flour, cornmeal, cracker crumbs, corn flakes crumbs or a seasoned coating mix. With some heavier types of coatings, such as cracker crumbs, the fish should first be dipped in beaten eggs to help the coating adhere, so it doesn't come off during the frying process.
  
  STIR-FRYING. With this traditional Oriental method, bite-size pieces of fish are cooked in a wok or large frying pan with a mixture of vegetables in a sauce. Hot vegetable or peanut oil is usually flavored with seasonings such as fresh ginger root or garlic before the fish and vegetables are added. Because the food is cooked over high heat, it must be stirred constantly to prevent burning. Always use firm-textured fish, so the stirring doesn't break up the pieces.
  
  DEEP-FRYING. Fillets or small whole fish are first coated with a batter, then immersed in vegetable oil heated to 350 to 375F. use a deep-frying or candy thermometer to make sure the temperature stays in this range. You can use a variety of batters, but make sure your batter is cold; otherwise, it will soak up too much oil. Dry the fish with paper towels before dipping to ensure that the batter sticks to the fish. Lower fish into the oil slowly, so the batter doesn't come off. It will form a crispy shell, keeping the fish moist but not greasy. If you don't have a deep-fryer, simply use a heavy frying pan with sides at least 2 inches high, or a Dutch oven with about 1 to 2 inches of oil. When one side of the fish is done, turn to cook the other side.
  
  FRYING EQUIPMENT The equipment for deep frying includes electric deep fryer or Dutch oven; thermometer; slotted spoon or long-handled tongs for removing fish and rack, for draining fish. For stir-frying, you'll need a wok skillet or wok. For pan-frying, use a heavy skillet with high sides and spatula.
  
  Tips for Frying Fish
  
  Test the oil to make sure it's hot enough by dropping in a small piece of bread or fish. It should brown in less than a minute. Don't test with water; it will pop and cause the hot oil to splatter.
  
  Avoid deep-frying too many pieces of fish at once. The coated pieces will stick together and the oil temperature will drop below 350F, resulting a soggy fish.
  
  Keep deep-fried fish crispy by placing them on a wire rack over a paper-towel-lined-plate. Keep them in a warm oven while frying another batch. If you put them on paper towels, the coating may not stay as crisp.
  
  Strain cooled deep-frying oil so you can use it several times. Place a potato slice in the hot oil to remove off flavors, then strain cooled oil through a pieces of cheesecloth. agulhas guest house

   

  <div class="cArrow"> </div><div class="cContentInner">PAN-FRYING. Fillets, steaks or small whole fish are fried in a large uncovered frying pan or electric skillet with a 1/8 to 1/2 inch layer of vegetable oil or a blend of butter margarine and vegetable oil. Don't use pieces of fish that are more than 11/2 inches thick. Usually the fish are first dredged in flour, cornmeal, cracker crumbs, corn flakes crumbs or a seasoned coating mix. With some heavier types of coatings, such as cracker crumbs, the fish should first be dipped in beaten eggs to help the coating adhere, so it doesn't come off during the frying process.<br /><br />STIR-FRYING. With this traditional Oriental method, bite-size pieces of fish are cooked in a wok or large frying pan with a mixture of vegetables in a sauce. Hot vegetable or peanut oil is usually flavored with seasonings such as fresh ginger root or garlic before the fish and vegetables are added. Because the food is cooked over high heat, it must be stirred constantly to prevent burning. Always use firm-textured fish, so the stirring doesn't break up the pieces.<br /><br />DEEP-FRYING. Fillets or small whole fish are first coated with a batter, then immersed in vegetable oil heated to 350 to 375F. use a deep-frying or candy thermometer to make sure the temperature stays in this range. You can use a variety of batters, but make sure your batter is cold; otherwise, it will soak up too much oil. Dry the fish with paper towels before dipping to ensure that the batter sticks to the fish. Lower fish into the oil slowly, so the batter doesn't come off. It will form a crispy shell, keeping the fish moist but not greasy. If you don't have a deep-fryer, simply use a heavy frying pan with sides at least 2 inches high, or a Dutch oven with about 1 to 2 inches of oil. When one side of the fish is done, turn to cook the other side.<br /><br />FRYING EQUIPMENT The equipment for deep frying includes electric deep fryer or Dutch oven; thermometer; slotted spoon or long-handled tongs for removing fish and rack, for draining fish. For stir-frying, you'll need a wok skillet or wok. For pan-frying, use a heavy skillet with high sides and spatula. <br /><br />Tips for Frying Fish<br /><br />Test the oil to make sure it's hot enough by dropping in a small piece of bread or fish. It should brown in less than a minute. Don't test with water; it will pop and cause the hot oil to splatter.<br /><br />Avoid deep-frying too many pieces of fish at once. The coated pieces will stick together and the oil temperature will drop below 350F, resulting a soggy fish.<br /><br />Keep deep-fried fish crispy by placing them on a wire rack over a paper-towel-lined-plate. Keep them in a warm oven while frying another batch. If you put them on paper towels, the coating may not stay as crisp.<br /><br />Strain cooled deep-frying oil so you can use it several times. Place a potato slice in the hot oil to remove off flavors, then strain cooled oil through a pieces of cheesecloth. <a rel="nofollow" href="http://www.oceanviewguesthouse.co.za">agulhas guest house</a></div>

  ...

  Cancel

To Top