Fish Frying Best Practices

Fish Frying Best Practices

As we approach the Lenten season, restaurants typically see an increase in the amount of fish they’re preparing. Many customers observe Lent by refraining from eating meat on Fridays, with the exception of fish. The foodservice industry has responded by providing more seafood options during this time of year.

Frying fish can be tricky! Getting the right amount of batter, fried golden brown and crunchy, without the fish falling apart or burning – it’s an art. Consistency can be a challenge as well, especially with a seasonal menu item like fish. It takes practice to nail the fish-frying technique.

Fish needs to be fried at a higher temperature which means an oil with a higher smoke point is best. This could be a canola oil, olive oil, peanut oil or coconut oil to name a few.  If you’re looking for an oil that won’t impact the flavor of the fish too much, it’s best to use a vegetable or canola oil. A dish that is Asian-themed could be fried in a peanut oil and have a lot of flavor.

Frying fish can be difficult. Without proper breading, fish can get leathery or tough, so batter is an important key to moist and tender fish. The best temperature to fry fish in is between 360 and 380 degrees Fahrenheit—anything less could make the fish too greasy and anything higher could cause it to burn or dry out.

A major key for a good deep-fried fish is choosing the right fish to fry. When choosing a fish to fry, neutral flavored and lean fish is the best way to go. Certain types of freshwater fish, such as bass, trout, or catfish are also a great choice and fry well. Stay away from options like tuna, salmon, or sea bass when frying, as they are dense and oily, which doesn’t fry well.

The final thought for a great Lenten restaurant season is to make sure you’re getting the most from your frying oil. Heavily battered foods like fish and shrimp can pollute your frying oil, shortening its life and impacting the flavor of other foods. Filtercorp is here to help. Our SuperSorb® Carbon Pads and envelope filters clear debris and allow your oil to last longer which leads to better quality food consistently, higher profits and an overall savings! Contact us today to see what SuperSorb® product would be the best fit for you.

By | 2020-02-21T17:30:58+00:00 February 21st, 2020|Categories: CarbonPads, Fry Oil Tips, Frying Oil, Products, SuperSorb Carbon Pads|Comments Off on Fish Frying Best Practices

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