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Help me understand the various distinctions of battered/breaded fish....

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Help me understand the various distinctions of battered/breaded fish....

cavemancook | Oct 18, 2012 07:21 AM

Not looking to deep fry fish, but pan fry in my cast iron skillet (I mostly buy haddock, cod and other light fish).

There is fish batter with and without eggs. Some use milk. Some use beer. Some baking soda. Almost all use flour. Some rely on cornmeal. Obviously breadcrumbs/panko create a heartier crust.

Am I right in thinking that any batter with egg or milk creates a heavier/denser crust? If I want a truly thin and crisp crust, should I use a recipe without dairy?

Let me know what you do at home and what your go-to recipe is. I'm open to anything. There are so many variations online that I'm curious what the inside scoop is from you Chowhounders.

Thanks!

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