Oil Pan for deep frying beer batter and Tempura
Submitted by crasny1 on Mon, 2011-11-21 16:48
I have a great cooker that self drains the oil, but I have one problem. It only goes to 190C and for that crispy look and taste that I saw posted of the squid and whiting and just doesnt cut the chase.
What temps do you guys go to, because there is nothing worst than overcooked fish with crispy batter, or well cooked fish with soggy batter.
I am sure 190 is to low, but not a lover of deep fry for health reason, but bloody nice with secret chip recipe. Par boil, cool down, cut into shape then 9 mins at 130, then cool down, and when ready and cold (in fridge), 3 minutes at 190. Labour intensive but makes a mean crispy chip. As for the fish, Im faaarked.
Help needed.
Neels
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bull
Posts: 81
Date Joined: 28/03/11
hey
crasny i recon give your local fish and chip place a ring, they would probably tell you.
crasny1
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Date Joined: 16/10/08
Dont have one in Karratha anymore????
LOL
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
grayzeee
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Date Joined: 09/07/09
i'm interested in this
i'm interested in this too.
dunno which oil is best either.
deep fried battered dhu always seems to make batter soggy after a short time. thought it was because the fish was too moist.
If I spent half as long fishing , as I do reading this bloody forum , I'd be twice the fisherman I am.
crasny1
Posts: 6986
Date Joined: 16/10/08
Yes but the Dhu taste great if cooked lightly
Just not as apealling as a nice brown crispy beer batter, or flaky tempura.
If I was not flying to South Africa tomorrow I would go and look in Perth.
Neels
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
JohnF
Posts: 2836
Date Joined: 07/07/10
I find 195-200 degrees the
I find 195-200 degrees the go, surpising the difference this makes from 190....but must be small fillets, as only 2 minutes at this temp before the batter startsto burn.
You need a bit of salt in batter to help make it crispy, and 50% cornflour helps too, plus a bit of bi=carb soda. Add a bit of paprica for colour and flavour.
Boston Whaler 235 Conquest......getting the flogging it was built for.
John the Pom
Posts: 182
Date Joined: 22/10/09
Yeah was looking at those
Yeah was looking at those same pics thinking the same crasny, our fryer only goes to190 as well and I always get good batter that goes soggy after a couple of minutes.
Wouldn't stick too much bicarbonate in as it can go very salty, I've tried putting a lot more rice flour in which makes the batter crispy.
Will be I nterested in the temperature comments as well.
joe amato
Posts: 731
Date Joined: 21/12/08
add half a cup of cornflour to your batter recipe
i find adding half a cup of corn flour to your batter recipe helps it become crispy
Man Overboard
Posts: 957
Date Joined: 16/01/10
I have a sunbeam and 190 is
I have a sunbeam and 190 is fine. I mix 50 % plain/selfraisng flour. I think the secret for crisp batter is ice cold beer or soda water. Cold batter and hot oil = crisp batter
As mentioned a pinch of paprika will alter the colour, i often add curry powder to the flour when deep frying squid. Delish
Don't overcrowd the pan is the golden rule, and wait a couple of mins before adding next batch, to maintain temp.
I use canola oil.
roberta
Posts: 2773
Date Joined: 08/07/08
I try not to
put too much batter on the fish and a little bit runny as well. Our deep fryer goes to 200c plus I use a very good vegetable oil, always cook the battered fish on 190c. Remember fellas to much battered fish in deep fryer will lower the temperature of your oil considerably, if you can put two pieces in at a time all the better.
Have also cooked fish with this bread crumbed recipe below;
bread crumbs, olive oil, chilli powder, garlic powder, salt/pepper, mix the olive oil into the breadcrumbs till it holds together, pat on fish then deep fry or bbq on hot plate, its a bit messy in the oil with the bread crumbs but does taste yummo and goes nice crispy texture, excellent on squid pieces also.
Ginger Tablets Rock
Maccatak
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Date Joined: 30/07/09
Hey people, rice bran oil is
Hey people, rice bran oil is the only one I ever use for deep frying, give it a go you wont be disappointed believe me.
Maccatak
roberta
Posts: 2773
Date Joined: 08/07/08
Must look at that Maccatak
always used to use grape seed oil, very high temperature that oil had. Would love to use olive oil but unfortunately its not a good heat wise oil to use for deep frying., shallow fying yes I love my oliver oil. But must look at the rice bran oil, is it dear as I need 4litres to fill my deep fryer.
Ginger Tablets Rock
UncutTriggerInWA
Posts: 2692
Date Joined: 05/09/08
Agreed Roberta
190 degrees is right for battered fish. Vegatable oil is my preference although I use olive oil for all other types of cooking. Yes; the temp will drop quickly when pan is filled with fish so keep the portions to a minimum and cook in batches.
Vince.
Work smart and fish often.
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499
Posts: 181
Date Joined: 07/12/08
mate worked at a fisho yrs
mate worked at a fisho yrs ago and said he would cook round the 190 mark so it might be small things yr doing which is turning it soggy