Pat the Fish Dry
The preparation step is crucial for delicious fried fish. Once you’ve purchased your fish, clean it by removing the scales, gills, intestines, and the black membrane inside the belly to reduce any fishy odor. Then, rinse the fish with saltwater, rice water, or ginger wine to eliminate slime and odor. However, don’t forget to pat the fish dry with a clean cloth before frying to remove excess water and prevent oil splatter.
Add Flour to the Pan
To prevent the fish from sticking to the pan and reduce oil splatter, add a spoonful of flour to the hot oil in the pan. Stir well to distribute the flour evenly in the oil. This technique will ensure that you don’t have to worry about the fish sticking to the pan or oil splattering when frying.
Adding flour to the hot oil prevents the fish from sticking to the pan and reduces oil splatter.
Coat the Fish with Flour
A clever trick to achieve a crispy and delicious coating on fried fish without breaking it is to apply a thin layer of flour to the surface of the fish before frying. However, be sure to use just a light coating to preserve the flavor of the fish. You can use flour, crispy batter mix, cornstarch, or potato starch for this purpose.
Add Salt to the Cooking Oil
A simple tip to prevent oil splatter when frying fish is to add a pinch of salt to the cooking oil. Pour just enough oil into the pan, wait for it to heat up, then sprinkle in some salt and stir. Once the salt has dissolved, you can fry the fish without worrying about oil splattering.
Adding a pinch of salt to the cooking oil helps prevent oil splatter when frying fish.
Use Ginger
To prevent the fish from sticking to the pan, use ginger to create a non-stick coating. Cut a thick slice of ginger and rub it evenly on the pan’s surface before adding oil. Once the oil is hot, you can proceed to fry the fish. This ginger layer will help prevent the fish from sticking to the pan and reduce adhesion.
Avoid Frequent Turning of the Fish
For a crispy coating on your fried fish, fry it over medium heat. If the heat is too high, the fish will burn on the outside while remaining uncooked on the inside. Wait until the underside of the fish turns golden and crispy before flipping it over. Flipping too early may cause the fish to break and look unappetizing. Toward the end of the cooking process, you can increase the heat to achieve a crispier, golden coating. Once the fish is evenly golden, remove it from the oil and blot it with paper towels before serving. Enjoy your delicious fried fish while it’s still hot!
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When cooking fish soup, there are a few key things to keep in mind to ensure a delicious, well-balanced dish. The goal is to create a soup that is free from any fishy odor, with firm, intact fish meat. A truly skilled chef can transform this simple dish into a masterpiece with a few subtle techniques.
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“A Tasty Adventure: Spicy, Garlic-Chilli Fish Stew – A Delicious Side to Hot Rice”
With this mouth-watering recipe, you can take your family meals to the next level. This delicious fish dish, simmered in a garlic chili fish sauce, is a flavor explosion that will tantalize your taste buds and impress your loved ones. It’s a perfect blend of spices and flavors that will make your meal extraordinary.
The Perfectly Crispy, Golden Fried Fish: A Simple Trick for Delicious Results
Introducing the ultimate hack to prevent your fish from sticking to the pan – say no to salt or flour! Imagine flawlessly frying fish without the pesky issue of it sticking to the pan. Well, with this nifty trick up your sleeve, you’re well on your way to becoming a master chef. So, whether you’re frying up your favorite fillets or experimenting with a new recipe, remember this simple yet effective tip to keep your fish intact and your pan clean.
