jimmy72 Posted June 30, 2015 Share Posted June 30, 2015 found this out lately with some obsessive googling and testing on some fillets of spanish mac. if you like a crispier final product when doing the simple dipping in egg and dusting with flour to fry. try mixing rice flour with plain flour; a bit less than 50/50 rice flour, maybe 40 rice flour /60 plain, or 30/70 depending on fillet thickness. the rice flour breathes and crispens better / faster (lets air and oil around it / through it) where normal flour doesn't (normal flour its kind of seals itself). its will crispen much faster/ better when fried and save you over cooking and stewing the fish - double bonus ! dont over cook though it can get too crisp, so thicker fillets = less rice flour. the above 40/60 works with fillets of about 2cms, so any thicker reduce the rice flour amount. i usually add loads of salt and pepper into the flour mix too, and maybe a little lemon pepper or chilli for variety bon appetit cheers grant Link to comment Share on other sites More sharing options...
Pafisho08 Posted June 30, 2015 Share Posted June 30, 2015 HI I will be trying your rice - flour mix on some blackie fillets with a dash of chilli .Thanks for the tip Regds Bob Link to comment Share on other sites More sharing options...
Davemmm Posted June 30, 2015 Share Posted June 30, 2015 It's a great tip grant I've done it a few times and it comes up pretty good. For mine though wholemeal flour is all I use on fish now. It works so much better than plain. Might have to have a go at a wholemeal/rice mix. Dave Link to comment Share on other sites More sharing options...
jimmy72 Posted July 1, 2015 Author Share Posted July 1, 2015 cheers bob, sounds tasty It's a great tip grant I've done it a few times and it comes up pretty good.For mine though wholemeal flour is all I use on fish now. It works so much better than plain.Might have to have a go at a wholemeal/rice mix.Dave cheers dave, never thought of wholemeal, good for the insides as well (now i'm 42 i need to think about that sort of stuff ) i'll be giving that a go! thanks grant Link to comment Share on other sites More sharing options...
Guest 4myson Posted July 1, 2015 Share Posted July 1, 2015 A chef from a well know restaurant in Sydney told me a great way for a perfect CRISPY batter is believe it or not is just water & flour . The trick is to use COLD Soda Water, the fizzer the better & once the batter is mixed place 5 or 6 ice cubes into the batter . The colder you can keep the batter the Crispier the outcome ! Since using this method I've found it to be "FAIL-PROOF " Link to comment Share on other sites More sharing options...
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