Rice Cones - To Use Or Not Use

March 14, 2018 Robert Fernandes

Rice Cones - To Use Or Not To Use. Dusting fish with *Rice Cones or Rice Flour is a longstanding preparation technique used by many friers over many years. We explored the reasons why our customers do this and the benefits they derive. Here’s what some expert friers think.

Rice Cones - To Use Or Not To Use

Dusting fish with *Rice Cones or Rice Flour is a longstanding preparation technique used by many friers over many years. We explored the reasons why our customers do this and the benefits they derive. Here’s what some expert friers think.

George Stavrou of The Friary in Stockport is a user of wet fish delivered daily. He uses Rice Cones to dry off very wet fish before dipping in batter. George’s opinion is that if you do not use Rice Cones you get a layer of soggy batter between the fish and the fried batter jacket. George believes that using Rice Cones also enables fried fish to ‘hold’ better after frying.

Will Huntley at The Mermaid in Barmouth uses frozen at sea fish. Rice Cones have been used in his shop for many years. Will believes that the use of Rice Cones allows him to mix batter to the thinness he prefers without the batter blowing off in frying. Will prefers to defrost his fish to the point where there is the smallest amount of firmness and glaze left prior to frying as he finds dusting too early can lead to sogginess due to moisture absorption.

Carl Heery, at his shop Fairfield Plaice in Buxton, explained he has used rice cones since opening in 2010. Carl applies a thin batter and finds that it helps to produce a more consistent coating. A thinner batter then helps to lower the fat content and therefore makes his product more appealing. He had tried, from time to time, cooking an occasional fish without rice cones and neither he, nor any of the staff, were happy with the finished product.

Nigel Hodgson, Hodgson’s Chippy in Lancaster, uses rice flour when producing lightly battered fish to prevent the fish from being fried without a coating. The dusting of rice flour dries the surface of the fish and forms a bond with the thin layer of batter. Nigel warned against over application of rice flour and using it with thick batter as this can lead to a gooey uncooked layer.

Thank you to all for sharing their thoughts. If you do not use Rice Cones why not try some today and see for yourself!

A FREE Sample of Rice Cones will be with your next order