To begin, we need to heat up the pan to evaporate any residual moisture. Next, add oil and heat it until it reaches a rolling boil; you’ll know it’s ready when you can feel the heat rising from the surface. Now, carefully place the fish in the pan. This technique ensures that the fish doesn’t release water when it comes into contact with the hot oil, preventing it from sticking to the pan and maintaining its delicate skin.
Prepare Fresh Fish, Ensuring It’s Dry to Prevent Oil Splatter
How to Fry Fish
Ingredients: Fish, cooking oil, ginger, water, and paper towels.
1. Start by cleaning and scaling a whole fish, removing all the gills and guts, and give it a good rinse.
2. After cleaning, the fish will be quite wet, and this can lead to oil splattering and sticking.
Fry the Fish Until Golden and Crispy
3. Use a paper towel to pat the fish dry, removing any excess moisture. Set it aside for now.
4. Cut a slightly thicker slice of ginger and set it aside. Heat your pan, and once it’s nice and hot, turn off the heat. Use the ginger slices to rub the bottom of the pan; this will create a non-stick effect and prevent the fish from sticking.
5. Reheat the pan and add a suitable amount of cooking oil. Once the oil is hot, carefully place the fish in the pan. Keep the heat at a medium level to ensure even cooking without burning the exterior before the interior is done.
6. Avoid flipping the fish too frequently, as it may break apart. Let it cook until it’s golden and crispy on both sides before removing it from the pan.
The Fried Fish Should Have a Robust Aroma, with Tender and Delicious Flesh. Fish is High in Protein and Low in Fat, Making It Suitable for All Ages. Don’t Forget to Eat Plenty of It This Autumn!
Tips:
There are two key techniques to prevent oil splatter and sticking when frying fish. The first is to use paper towels to thoroughly dry the fish before cooking. The second is to rub ginger on the pan, which also helps prevent sticking and adds a wonderful aroma.
Moisture on the fish is the main culprit behind oil splattering, which can cause burns and a messy stove. Wet fish is also more prone to sticking and falling apart during frying. Before cooking, remember to clean and dry the fish thoroughly, removing any membranes to reduce any fishy odor. Use paper towels to pat the fish dry, ensuring that the skin remains intact during frying, resulting in a crispier and more aromatic dish.
When your pan is hot, rub several slices of fresh ginger on its surface. The ginger will create a temporary non-stick coating and infuse the dish with a delightful fragrance that complements the fish perfectly. After rubbing the ginger, add oil to the pan, heat it up, then turn down the heat. Carefully place the fish in the pan, and enjoy the delicious, crispy results with a unique ginger twist!
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