ISO crunchy fish filets

Adillo303

*****
Gold Site Supporter
I habe a few Cod filets in the freezer. DW dislikes Cod I save them for myself when I am cooking for one. I usually mix some fine and coarse cornmeal add some old bay amd some bread crumbs and pan fry.

I would like a crunchy filet without having to drag out the deep fryer.

Any ideas would be appreciated.

Thank you in advance

Andy
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
I use my wide and 3" deep cast iron pan. I put about 1/4 to 1/2 inch oil. Heat till water drop sizzles and evaporates as soon as you drop in oil (stand back when doing this ;) I learned that the hard way). Fry till nice and brown then using two spatuals turn gently and repeat on other side. Drain on paper.
 

ChowderMan

Pizza Chef
Super Site Supporter
crunchy my way:

coarse corn meal _but_ also flour - it makes a coherent coating... about 1:2
1-2 tbsp corn starch per "cup" of above mix

(seasonings aside)
>>bread crumbs - if fine fine stuff, acts like flour. panko acts more like coconut in a coating. so you'll need to experiment with what you use as "bread crumbs"

froth an egg white with about 1-2 tsp water

pat the fish filet dry.
pat the fish filet dry.
pat the fish filet dry.
did I mention . . .

eggwhitewash the filet, dredge in coating.

into a pre-heated heavy hot pan . . . heavy in as "holds the heat" for rapid recovery.

too much moisture, too low a fry heat - those are the major no-no's for crisp.
 

Adillo303

*****
Gold Site Supporter
Thank you all.

Peeps - Never thought of the two spatulas and I always break the filet In half.

Chowder and Lee - Some great new directions and mew tastes. I love it.

As I said before, since I am the only one that likes cod, i save it for a special treat.
 
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