Coat the Fish with Egg Whites
One trick to achieving a crispy fried fish is to coat the fish with egg whites before frying. This technique not only prevents the fish from sticking to the pan but also results in a delicious, crispy exterior. The egg whites add a savory aroma to the dish, enhancing its overall flavor.
Dredge the Fish in Flour
Alternatively, if you choose not to use egg whites, you can lightly coat the fish with flour. After patting the fish dry, gently roll it in a plate of flour, ensuring an even coating. Heat an appropriate amount of oil in a pan to approximately 70°C. To test if the oil is ready, sprinkle some flour into the pan and swirl it around a few times. Once the flour turns golden, carefully place the fish in the pan and fry until both sides are golden brown. This method guarantees a crispy, non-stick fish fry every time.
The Art of Frying Fish
Use Salt to Your Advantage
Adding a few grains of salt to the oil in the pan is a clever way to prevent oil splatter while frying fish. Salt also helps firm up the fish, making it easier to flip. For best results, soak the fish in a diluted salt solution (approximately 10-15 minutes) before frying. Afterward, pat the fish dry or use a paper towel to absorb any excess moisture before placing it in the pan.
The Magic of Ginger
Rubbing a slice of ginger on the pan before frying fish is an effective way to prevent sticking. This trick works wonders not just for fish but for other fried foods as well. If you’re not a fan of ginger, you can achieve a similar effect by using wine, although this option is slightly more expensive. Opt for rice wine or grape wine, as regular rice wine doesn’t quite cut it.
Crispy and Delicious Fried Fish
Start by heating the pan and adding about a quarter of a small cup of wine before pouring in the oil. This technique ensures that you don’t need to use as much oil, and your fish will come out perfectly crispy and golden brown every time.
The Right Way to Fry
When frying fish, it’s essential to wait until the first side is golden brown before flipping it over. This ensures that the fish doesn’t fall apart, resulting in a beautifully intact and tasty dish.
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