Give Fish a Crispy Coating
Golden Crispy Fish Coating
Not many people know this trick as they believe that coating the fish will make it greasier. However, this coating actually protects the fish and makes it crispier. The coating is usually made from wheat flour or crispy batter. This is also the secret to making other fried dishes taste amazing. Alternatively, you can also crush bread to make the coating.
After preparing the fish, make sure it’s dry. Just before frying, apply a thin layer of coating. Remember to keep it thin, as a thick layer will make the fish greasy and take away from its natural flavor. When coating the fish, fry it in a pan with enough oil to cover the fish. This ensures even cooking and prevents the fish and coating from becoming tough and chewy.
Use Salt
When adding oil to the pan, throw in a few grains of salt and continue to heat up the pan before frying the fish as usual. The oil won’t splatter anymore. Salt also helps firm up the fish and makes it easier to flip. Before frying, soak the fish in a diluted salt solution for about 10-15 minutes. Then, let the fish air dry or pat it dry before frying.
Apply Egg Whites to the Fish
Coating the fish with egg whites before frying will make it taste better, prevent it from sticking to the pan, and give it a crispy skin.
Tip for Frying Golden Fish
Rub Ginger on the Bottom of the Pan
Before frying the fish, rub a slice of ginger on the pan. This is an effective way to prevent the fish from sticking to the pan and works for other fried foods as well.
Don’t Crowd the Pan
Not many people know this, but it’s important not to overcrowd the pan with too much fish at once. There’s only a limited amount of heat from the flame, and adding too much fish will result in uneven cooking and burnt or undercooked fish. It’s also a good idea to cover the pan to distribute the heat evenly and cook the fish through.
Crispy, Intact Fried Fish
Covering the pan will cause steam to condense, so be careful not to let the steam drip into the oil, as it will make the fish soft and cause the oil to splatter. Moreover, it’s a good idea to cut slits in the fish before frying. This allows the oil to penetrate and creates a crispier texture, resulting in a beautifully bloomed fish.
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