What causes your oil to foam up when frying fish? I roll the fish in cornmeal and dip in egg and buttermilk.
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What causes your oil to foam up when frying fish? I roll the fish in cornmeal and dip in egg and buttermilk.
What kind of oil are you using and is it fresh? Sometimes the oil breaks down if used too much or gets too hot. Also, make sure the fillets are patted fairly dry before breading. Not sure about the buttermilk if too much is used. Good luck!!Quote:
Originally Posted by gajud
I tried some Bass Pro Shops Uncle Buck fish breading the other day. The light and Crispy stuff. It tasted like plain ol cracker crumbs to me and it foamed up pretty good. Maybe it's the crackers that is doing it. My other breadings i have tried haven't done that.
im a thinking it might be the moisture thats absorbed in the batter from the fish thats causing it to foam up
I have the same thing happen to me, and I always thought it was the moisture (ie water) from the fish being released. I use corn meal and also I use bread crumbs.
I've had oil foam up on me, too ... but, it wasn't due to water. The presence of water only seems to create "popping" of the oil, not foaming.
If I remember correctly, the foaming incidents occurred when old/new oil were combined ... and possibly they were two different types. :confused:
I use Olive Oil, for some things, and Canola blends for others ... and it seems to me that I may have added one to the other, to raise the level of oil, when the foaming incidents occurred.
Could this have been the same scenario in some of your situations ???
... cp :cool: