Fly_Guy Posted October 3, 2014 Posted October 3, 2014 Little trick I do now - bread fish right after cleaning, lay them on parchment paper, and quick freeze them. They keep just fine, and are ready for a quick fry any time. Grease pops a little with the ice crystals on the breading, but otherwise it's quick and easy. Anyone else do this?
Daryk Campbell Sr Posted October 3, 2014 Posted October 3, 2014 How do you quick freeze? Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me) I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)
Gavin Posted October 3, 2014 Posted October 3, 2014 Easy enough to do fresh breading. If not it's Gortons in the freezer case. Tasteless but the kids eat it.
Dutch Posted October 3, 2014 Posted October 3, 2014 When you thaw them out doesn't the breading get soggy and fall off? Or do you cook them frozen?
Fly_Guy Posted October 3, 2014 Author Posted October 3, 2014 Cook (fry) frozen - they freeze quick ina single layer in the freezer. . Maybe 15 min. If you have a deep fryer, tossem in and let them fry for a minute or two longer. It's handy if you're in the mood for fish but don't want to take all the time to thaw and bread each time
Fly_Guy Posted October 3, 2014 Author Posted October 3, 2014 Even if they do thaw, soggy breading is just more like a tempura coat. . Still fries great
Dutch Posted October 4, 2014 Posted October 4, 2014 Thanks. I'll give it a try next time I have some "overstock" that can go in the freezer.
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