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post #1 of 45 (permalink) Old 07-29-2008, 02:56 PM Thread Starter
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? about frying fish...

For supper I planned on dipping some frozen cod fillets in a batter and frying them. However, I don't know if I should fry them from a frozen state or let them thaw first.

Anyone know?
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post #2 of 45 (permalink) Old 07-29-2008, 03:00 PM
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I would thaw them first...


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post #3 of 45 (permalink) Old 07-29-2008, 03:02 PM
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Let them lightly thaw. They're easier to handle if they're still partially frozen. That way when you dip and coat them, the filets won't fall apart.
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post #4 of 45 (permalink) Old 07-29-2008, 03:14 PM Thread Starter
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Quote:
Originally Posted by jazznmisha
They're easier to handle if they're still partially frozen.
I was wondering about that; Thanks!
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post #5 of 45 (permalink) Old 07-29-2008, 04:30 PM
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Thaw them first it will make sure they get fully cooked. If they are still partly frozen they will cook unevenly.

Edited: heres a link I found on how to handle fish

handling fish
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post #6 of 45 (permalink) Old 07-29-2008, 05:08 PM
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It's no problem if you cook them thoroughly Megan. Like any frozen thing, you do need to cook it properly, but if you do that then there's no problem at all.
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post #7 of 45 (permalink) Old 07-29-2008, 06:06 PM
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Made pan fried talapia last friday. I thawed them in the microwave and then pressed them into the coating. The instructions on the bag said to NOT thaw them at room temp but to either thaw in the micro or let thaw in the refrigerator for a day or two. NOTE: the fish did not crumble when I coated them.

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post #8 of 45 (permalink) Old 07-29-2008, 06:36 PM
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Judy, that does not make sense that one cannot thaw them at room temperature yet they can thaw them under a microwave?? I would think that if you thawed at room temperature, they would be good to go once they became soft.

When I fry fish, I use a deep fryer such as this one. Depending on the type and thickness of the fish, I will set the oil temp to between 320F and 370F. Delicate fish does better on a lower temp while firmer fish such as cod do well at the max temp of 370. Some fryers only have a fixed temp and that will be 370, but you just learn to adjust your time.

The thing about frying fish is that if it is still frozen when you coat it, especially with thicker portions, the coating will get too done while the center of the fish is still cold as others have mentioned. So that is why I recommend all fish, either pan fried or deep fried, to be thawed before cooking. I even cook those frozen fish portions like those from Gortons or Mrs Paul's in a deep fryer even though they do niot list directions for deep frying. They come out perfect thast way. I just let the portions thaw until they are soft but still cold. And that is how I recommend anybody fry their fish. Just do not let it get warm before frying.
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post #9 of 45 (permalink) Old 07-29-2008, 06:45 PM
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And after the heart attack, then what?

I'm awful when it comes to healthy eating but deep frying is as healthy as licking the electricity sockets.
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post #10 of 45 (permalink) Old 07-29-2008, 07:34 PM
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Quote:
Originally Posted by Donaldjr1969
Judy, that does not make sense that one cannot thaw them at room temperature yet they can thaw them under a microwave??
It's recommended that nothing be thawed at room temperature because it takes hours to thaw and during that time bacteria can develop, especially in the outer area that reaches room temperature first. Cooking may not be enough to kill the bacteria.

From the USDA website:

Chill:
Chill perishable foods promptly and thaw foods properly.
Did you know that bacteria grow most rapidly at the unsafe
temperatures between 40°F and 140°F? To keep food out of this
“danger zone,” keep cold food 40°F or below, and hot food
140°F or above. Plan ahead to thaw foods. Never thaw food on
the kitchen counter at room temperature. Instead, thaw by
placing the food in the refrigerator, submerging air-tight packaged
food in cold tap water and changing the water every 30
minutes so the food continues to thaw, or defrosting food on a
plate in the microwave.

http://www.csrees.usda.gov/nea/food/pdf ... fefood.pdf


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