Rarely deep-fry....how do I keep the batter coating on my fish to not stick to the wok?

M

marilynfl

Moderator
I tried, but couldn't remember the last time I deep-fried a meal. But I was craving batter-dipped fish and so I went to work. Used thawed Alaskan halibut chunks, a boxed mix, my stainless steel electric wok, and 2 inches (length of my thumb) of peanut oil, heated to 375 degrees.

The batter-coated chunks sunk and immediately stuck to the bottom. I had to use a metal spatula to scrap them off and lost most of the batter. Then the fish just looked greasy and pathetic.

Very disappointing outcome, especially when I was craving the exact opposite: crunchy, golden crust with hot flakey fish inside.

How do restaurants get that beautiful golden crust? I used a prepared "beer batter" mix which calls for a bottle of beer.

You'd think that was pretty fool-proof, huh.

Lucky for me, I don't like beer or I would have been even more disappointed wasting that as well.

 
charlie, that might keep the batter on the fish, but how do I keep the batter from sticking

to the pot? It seems like it would just sink to the bottom and stick even if I used a lot more oil?

 
This is what I do Marilyn

Over the years my wok has gotten seasoned really well so the sticking has lessened considerably. But I don't believe you can ever completely stop the sticking. So, I make sure the oil is REALLY hot before I start- then, when I put a battered item in I let it sit only for a couple seconds then go in with a long handled spatula and lift it off the bottom. After that, no sticking.

 
I understnad that I'm not alone in chucking the old wok for TFal. I use a small saute pan

and make the sure oil is VERY hot. Oil level only about 1 1/2" is minimal but 2" is lots. Seems to me that as long as the oil is hot, the batter never touches the bottom but if it did, no sticking.

I've been deep-frying battered fish at least once a week for the last 2 months, to go with all these fries that H wants.This works for me.

I do cod, haddock and halibut, dry each piece well, sometimes toss a little flour on first. Batter has lots of BP in it as we like it fluffy. Have to try beer again soon.

 
Based on one of CI's recommendations, I bought a 13" Calphalon One Nonstick Chef's Skillet

in lieu of a wok. It works like a dream and really holds the heat although I've never tried battered fish in it. It's huge with a lid and I bought it at Bed Bath & Beyond using a 20% off coupon.

Here's what they have to say about woks. Sorry, you can't get the results of their testing unless you sign up.

http://equipment.cooksillustrated.com/equipment/overview.asp?docid=10197

http://www.cooking.com.edgesuite.net/products/shprodde.asp?SKU=215452

 
Just my opinion. I have never had any luck deep frying in a non stick pan. I think a cast iron or

metal pan is best.

 
I can help out here.

Maxim Nonstick Electric Wok with Dome Cover was highly recommended. Here's what they had to say about it.

It heated up nice and hot, and quickly, too. It stir-fried on par with a skillet, and it managed the oil for deep-frying like a pro. The temperature dial stayed cool during cooking and was relatively accurate as well as easy to read and to adjust. This wok's size was generous and its construction solid, while its long handle made it easy to hold the wok with one hand while scraping out ingredients with the other when cooking in batches. Cleanup was a breeze.

Toastmaster High Performance Electric Wok was recommended with reservations. The comments...

This wok had the heat output of the winner, but it was not nearly as commodious. With use, its temperature dial became hot to the touch, and its two short handles were less than ideal for cooking in batches because it was impossible to scrape out food while turning the wok to empty it. The nonstick interior made cleaning a snap.

The rest weren't recommended.

 
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