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How to Search by Recipe Number?   by smartcookie on 03/13/2012 09:23
How to Link to a Recipe?   by Dumbledore [Admin] on 02/07/2011 11:46
  Subject :breaded fish
09/26/2011 10:36 
Joined: 09/08/2011 18:05
Posts: 5
I find that when I bread flounder or tilapia, the curst separates from the actual fish, when I try to remove it from the frying pan. It tends to become messy. It does not turn out like my breaded chicken cutlet, on which the crust stays nice and put! Does anyone know why?
  Subject :Re:breaded fish
09/26/2011 19:21 
Joined: 12/13/2010 16:35
Posts: 107
Few things I could think of are: Oil wasn't hot enough? You would need to dip in flour, egg and then the crumbs.

Maybe try this recipe Recipe #356
  Subject :Re:breaded fish
09/27/2011 09:17 
Joined: 12/19/2010 15:33
Posts: 45
Tilapia is a lot more delicate that chicken and could be why the crumbs separate. I would also try coating it thinly with flour and then the egg and crumbs.
  Subject :Re:breaded fish
10/05/2011 09:35 
Joined: 09/08/2011 18:05
Posts: 5
thanks so much. will try!
  Subject :Re:breaded fish
11/06/2011 09:56 
Joined: 12/13/2010 19:47
Posts: 59
I find that I make the oil very hot,( like njmom said), put in the breaded fish and then lower the flame so it shouldn't burn. The fish always comes out crispy and delicious and the crust never separates from the fish. You do not have to coat the fish with flour for this to happen and it doesn't make any difference what kind of fish you are frying.
Last Edited On: 11/06/2011 09:57 By CookMama
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