tag:blogger.com,1999:blog-3316017657470587835.post2247447374778457882..comments2023-10-07T00:30:04.792-07:00Comments on making a good life...one day at a time: perfect beer-battered fishTarahttp://www.blogger.com/profile/10827218123918470880noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3316017657470587835.post-77704496587663197972013-09-28T21:36:27.554-07:002013-09-28T21:36:27.554-07:00Hey Elizabeth-- sorry I just saw your comment. Bum...Hey Elizabeth-- sorry I just saw your comment. Bummer the breading turned out so bad. This recipe is peculiar in that it really needs several hours of rest time for the batter to leaven... Is that even a real word? I tried it once without letting it sit and the results were not so stellar. The other possible problems could be oil temp or too long cooking time. I've never taken the actual temp of my frying oil. I usually just flick a SMALL amount of water in and if it sizzles it's ready. I cut my fish small, 1 1/2-2 inch cubes. If its too big you end up with the overlooked breading and raw in the middle fish. You really should fry in enough oil to submerge the fish. I always fry in small batches in a smaller pot so I can use less oil if that makes sense. Hope your next fish fry goes better!Tarahttps://www.blogger.com/profile/10827218123918470880noreply@blogger.comtag:blogger.com,1999:blog-3316017657470587835.post-51859233628825806842013-09-28T21:35:39.604-07:002013-09-28T21:35:39.604-07:00Hey Elizabeth-- sorry I just saw your comment. Bum...Hey Elizabeth-- sorry I just saw your comment. Bummer the breading turned out so bad. This recipe is peculiar in that it really needs several hours of rest time for the batter to leaven... Is that even a real word? I tried it once without letting it sit and the results were not so stellar. The other possible problems could be oil temp or too long cooking time. I've never taken the actual temp of my frying oil. I usually just flick a SMALL amount of water in and if it sizzles it's ready. I cut my fish small, 1 1/2-2 inch cubes. If its too big you end up with the overlooked breading and raw in the middle fish. You really should fry in enough oil to submerge the fish. I always fry in small batches in a smaller pot so I can use less oil if that makes sense. Hope your next fish fry goes better!Tarahttps://www.blogger.com/profile/10827218123918470880noreply@blogger.comtag:blogger.com,1999:blog-3316017657470587835.post-87188128287980564642013-06-14T16:46:06.672-07:002013-06-14T16:46:06.672-07:00Was looking for something to do with the pound of ...Was looking for something to do with the pound of cod I bought on sale at the local Freddie's when Google found your site. The one time I tried frying, the fry bread came out like hockey pucks. Any advice on what burner setting to use for a good oil temp? Do I need to use oil deep enough to submerge the fish? And about how large do you cut the pieces of fish? Thanks!Elizabethnoreply@blogger.comtag:blogger.com,1999:blog-3316017657470587835.post-42243136447132436802012-06-12T15:39:12.505-07:002012-06-12T15:39:12.505-07:00I am going to try this! I am always looking for b...I am going to try this! I am always looking for batter that will stick to the fish. Thanks for the good tips! Now I just need to find time to cook :)Nikkihttps://www.blogger.com/profile/05638249375701643763noreply@blogger.comtag:blogger.com,1999:blog-3316017657470587835.post-37616066981452658482012-06-10T02:09:53.865-07:002012-06-10T02:09:53.865-07:00this looks so good! We tried a beer batter last ye...this looks so good! We tried a beer batter last year and it didn't turn out nearly as well, I cant wait to try this one. I love frying pickles too so thats perfect for the leftover batter. thanks!Anonymoushttps://www.blogger.com/profile/10336627968329561063noreply@blogger.com