I Can't Get Crumb Mixture To Stick

Question

Whenever I try to fry something in crumbs (flour&amp;gt;eggwash&amp;gt;crumbs) the coating (or most of it) on the product falls off. This happens whether I'm shallow-frying or deep-frying, and whether it's chicken or seafood. The oil is at 170-180°and I'm using Canola which apparently is the one to use. What's goin' on?

Scottolotto · Answer

Just thought you might like to know - I was coating the prawns and scallops just after they had been defrosted thinking that being pretty wet it would help the flour stick - wrong! Patting them dry first combined with, as you suggested, leaving the product in the fridge for a couple of hours helps greatly.

Scottolotto · Answer

Thanks for that, will give it a try

Scottolotto · Answer

Yes Celsius, sorry, should have mentioned that!

HalfPint · Answer

Also, 170-180 Celsius, correct?  If Celsius, 190C is recommended.  If Fahrenheit, then that's your problem.  170-180F is much too low.  You want the oil to be 375F.

HalfPint · Answer

Have you tried putting the food into the fridge after coating it?  I have seen cooks coat the food and then chill it on a tray to dry out, ~1 hour or so.  Makes for a better crust.  Worth a try.

I Can't Get Crumb Mixture To Stick

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