Coat the Fish with Egg Whites
One way to achieve a crispy and delicious fried fish is to coat it with egg whites before frying. This technique ensures that the fish not only tastes amazing but also doesn’t stick to the pan, resulting in a crispy exterior. So, if you’re aiming for a perfect dish, don’t skip this step!
Dredge the Fish in Flour
Alternatively, if you don’t want 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 to ensure an even coating. Heat an appropriate amount of oil in a pan, and once it’s hot, sprinkle some flour into it. Swirl the pan a few times to allow the flour to mix with the oil, and then carefully place the fish in the pan, frying it until both sides are golden. This method guarantees a crispy, non-stick fish fry every time.
Use Salt
Adding a few grains of salt to the oil in the pan before heating it up will prevent the oil from splattering. Salt also helps firm up the fish and makes it easier to flip. To prepare the fish, soak it in a diluted salt solution for about 10-15 minutes, then pat it dry or thoroughly blot it with a paper towel before frying.
The Magic of Ginger
For a crispy and flavorful fried fish that doesn’t fall apart, rub a slice of ginger all over the surface of the pan before frying. This is an effective anti-stick method, not just for fish but for other fried foods as well.
The Alcohol Trick
If you’re not a fan of the ginger flavor, you can try using alcohol instead. This method is a bit more expensive, and it’s important to use rice wine or grape wine, as regular rice wine won’t work. Here’s how you do it: heat the pan, pour in a small amount of wine (about 1/4 of a cup), and then add oil as usual. With this technique, you won’t need to use as much oil, and you’ll end up with a crispy, golden-brown fish that will have everyone’s mouth watering.
The Right Frying Technique
To ensure the fish doesn’t fall apart, wait until one side is golden brown before flipping it over. If you turn it too soon, the fish may break apart, affecting the overall taste and appearance of your dish.
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