This Ask The Chef post involves a question about frying fish from a reader who’s also a restaurant owner.
Ask The Chef Question from Reader
At my restaurant we fry fish that everyone loves…great crust and fish is delicious. However, often when it’s served the crust separates from the flesh (almost like an envelope), especially oysters. We dredge in flour (patting off excess), place in buttermilk, and then press in flour mixture. I’ve been told that the gluten in flour holds in the steam and I need to reduce flour amount and replace with gluten free starch. What do you think?
The Chef’s Answer
I’d say give it a shot, but I do believe it is a moisture problem. Is your grease too cool and not burning off the excess moisture quickly enough? (But not too hot to burn or dry out.) Is your product too wet from storage when you first start the breading process? You might want to just start with this.
I worked for a few years in a Calabash style seafood restaurant and our breading was seasoned flour. There was no liquid. So the breading was crispy and due to the high temperature we cooked at stayed put.
This recipe of yours sounds great. Maybe you should omit the first flouring and just dip the protein straight in the buttermilk. This would reduce the amount of gluten you are dealing with. The buttermilk would act as a glue to hold the final flouring on and it may work.
Or maybe you could combine buttermilk and flour and make a batter? A quasi-tempura? The flavor element is the same. I’d play with all of it.
Good Luck!
-The Chef
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
I am not a fan of fish, but my husband loves it.
Amber Nelson recently posted…Nominations for the 2014 MTV Movie Awards Are Out!
I’ve had this problem a lot of times. And it’s usually when I’m making breaded pork!
Le-an Lacaba recently posted…The fed-up hopeless romantic’s letter
I love fish and bake it quite ofetn… I would love to fry it too but the smell and splatter stops me… Thanks for this onms.
I have this problem all the time and it’s so disappointing to work so hard on my meal only for the crunchy covering to come off. I’ll give the buttermilk a ago and pay more attention to the oil temperature. Thanks for the tip!
This is interesting information! I’m not a fish person, but I’ll pass it along to my friend and family who eat it.
Nikki recently posted…Un-Stuff Your Head Naturally with Rootology Breathe Free Supplement
I love cooking fish. I’m not a fan of how my apartment smells after but it’s great to find a different recipe.
amandaripsam recently posted…The hair color my hubby picked for me. Do you remember our bet?
I don’t cook fish so it’s not an issue for me, but I can see how that could be tricky!
Liz @ A Nut in a Nutshell recently posted…Dublin Coddle – Irish Country Cooking
I love fish! Love pan frying too!. Not sure I ever had problem with the breading separating, What I end up getting is the fish falling apart.
Melanie recently posted…Taco Tofu Zucchini Boats
I actually don’t eat anything fried but we have baked or grilled fish a couple of times a week.
April recently posted…Almond Date Bites
I haven’t tried to fry fish at home but I could probably see that happening to me - I admit it I’m a chippy girl though hen it comes to a good piece of battered cod.
Sarah Bailey recently posted…Karcher Window Vac: Review
We try hard not to fry anything but if I did I would try this.
becca recently posted…The Adventures of Mouse and Mole #Review + #Giveaway
My daughter has been craving gluten free fried fish but the batter always separates. This might help.
Pam recently posted…How to Make an Easter Centerpiece and a Homemade Pedestal Serving Stand
I usually don’t do fish, but often has the same issue with other fried foods. I love how informative and helpful the chef’s answer is! I am going to give it a try.
Amber Edwards recently posted…Nutella Butter Bars Recipe made on Nonstick Silicone Baking Mat by Cuina Kitchen
I always take a paper towel and leave my fish on ti while I get the batter together to dry it out. Maybe that could help.
Michele Butcher recently posted…Giving Up Gluten
I rarely fry fish at home but when I do, it comes out great. I will keep this in mind the next time we have fried fish.
I am vegetarian so I don’t know about fish but the answer for moisture problem is really helpful and I will share this with my non vegetarian friends. 😀
Thanks so much, Akhil! I should get some vegetarian recipes from you to try. We try to eat vegetarian some … less meat.
I love fish! However, my husband does not. So I only fix it when he’s out of town. I’ll keep these tips in mind.
Jen recently posted…Home
Like Robin, I am not a fan of fish and seafood, so this wouldn’t apply for me. However, I think the Chef’s answer sounds most helpful and should eliminate the crust separating from the flesh of the fish.
I usually bake my fish (I know, weird) but my mom loves to fry fish. I’ll show her this!
Beth recently posted…What home school moms wish you knew
Oh, great! Hope it is helpful for her.
We try to not fry anything at home and go out if we are craving fried foods. The clean up and the smell that is left for days just turns us off. Besides this gives us a chance to enjoy having someone else make dinner for us!
Jennifer Williams recently posted…Scotts Bonus S – Ft. Myers Trophy Tour
I don’t fry food in my home, but the issue sounds like too much moisture. Making sure to dry the protein, whether it is fish or something else, is key. Also, be sure you’re using fresh oil, not an oil that was previously used.
Emily recently posted…Comfort Foods Menu Plan: Homemade Pizza and Chili
I’ve seen it happen with chicken too, and I think Scott’s comment above is spot on with making sure the oil is hot. I like an ‘Ask the Chef’ feature, that’s cool!!
Rosey recently posted…Kia Has Come a Long Way! ($20 Amazon Gift Code Giveaway)
It’s important to know how to fry fish properly because it is such a healthy food for you.
Tough Cookie Mommy recently posted…Introducing Your New Robot Friend ROMO! @Romotive #Ad
Very interesting to know. I honestly have wondered this before, so it’s nice to have an answer. I just love fried fish.
It is a moisture issue. Pat the fish dry before breading. Make sure the oil is HOT. Too much oil and you’re just deep-frying it. Just a little is needed and will help it from getting soggy.
Scott recently posted…Rethink Drug Interaction: Read the Label
We don’t eat seafood in our house, so I have never tried this and highly doubt I ever will. I hope it helps some of the fish eaters out there, though
Robin (Masshole Mommy) recently posted…Battleship Cove