Typically, wet sticks to dry and dry sticks to wet, but dry doesn't stick to dry and wet doesn't stick to wet.
Potatoes are hard to use as a coating for anything, since they're kind of dry and kind of wet, so they don't like to stick to anything.
I would try squeezing the moisture out of the potatoes as much as possible before using them. Make sure to pat the salmon as dry as possible before dipping it into the egg wash.
By the looks of that recipe, the idea isn't so much to coat the fish in the potato, as to make a potato patty with some fish inside it. That is, use a lot more potato than you think you need, and pack it in tight.
Once you get them into the pan, don't touch them any more than you have to. Give it time to cook and set before poking it.
It's finer, so it makes a thinner layer. Also, it doesn't really taste like anything. With flour, I'd be afraid of it not cooking all the way, and leaving a raw flour taste.
Potatoes are hard to use as a coating for anything, since they're kind of dry and kind of wet, so they don't like to stick to anything.
I would try squeezing the moisture out of the potatoes as much as possible before using them. Make sure to pat the salmon as dry as possible before dipping it into the egg wash.
By the looks of that recipe, the idea isn't so much to coat the fish in the potato, as to make a potato patty with some fish inside it. That is, use a lot more potato than you think you need, and pack it in tight.
Once you get them into the pan, don't touch them any more than you have to. Give it time to cook and set before poking it.
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Just out of curiosity, why corn starch?
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I learn stuff I didn't know. =)
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