idez9 asked:


I have a new home deep fryer and wish to make fresh fish and chips for my family, however I can’t figure out how to keep the battered fish from grabbing onto the wire mesh basket while cooking…I have only been sucessful when skewering the fish onto a bamboo stick…….
Any good batter recipes for Halibut or other white fish?

REGGIE

6 Responses to “When making Fish and Chips, how do I keep the battered fish from sticking to the mesh basket ?”

1. frank s on November 14th, 2009 2:51 pm

   ooooo give me a piece with some tartar sauce and a cold beer.

2. prager_m on November 15th, 2009 5:49 pm

   English-Style Fish and Chips Recipe courtesy Tyler Florence
   Show: Food 911
   Episode: Fish and Chips

   Vegetable oil, for deep frying
   4 large russet potatoes
   2 cups all-purpose flour
   1 tablespoon baking powder
   1 teaspoon salt, plus more for seasoning
   1/2 teaspoon freshly ground black pepper, plus more for seasoning
   1 large egg, lightly beaten
   1 (12-ounce) can soda water
   1/2 cup rice flour, for dredging
   2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
   Malt vinegar, for serving
   Tartar Sauce, recipe follows

   Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
   Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

   Crank the oil temperature up to 375 degrees F.

   In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

   Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

   Tartar Sauce:
   1 cup mayonnaise
   1 tablespoon chopped capers
   1 tablespoon chopped cornichons
   2 tablespoons finely chopped flat-leaf parsley leaves
   1/2 lemon, juiced
   Dash hot sauce

   In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
   Yield: about 1 1/4 cups

3. mike s on November 18th, 2009 10:52 am

   When you drop the fish into the fryer, do it very slowly so that the batter starts to cook before you lower the entire piece in. If you are worried about the hot oil just use a pot holder glove. As far as the batter goes, I always use beer batter. Flour, salt, pepper and enough beer to make a mixture that will coat the fish in an 1/8 inch layer.

4. allforasia on November 21st, 2009 5:22 pm

   Drop the fish in when the basket is already in the oil. I.e., lower the basket first, and then slowly add lower the fish in on top of it.

5. yanksfan on November 24th, 2009 2:06 pm

   Dont use a basket. Just drop the battered fish into the hot oil.

6. netwiz24 on November 28th, 2009 1:58 am

   first dip your fingers in the batter to coat them. This will stop you from getting burned if the oil splashes up. Lower the fish into the oil slowly.