The Secret to Crispy Fried Fish Without Falling Apart
Frying fish to a crispy, golden perfection without it falling apart takes a bit of know-how. Below is a detailed guide to help you master the art of delicious, crispy fried fish.
Ingredients for Fried Fish
Fresh fish (such as tilapia, carp, or basa, depending on your preference): 1 fish weighing about 500-700g
Ginger: 1 small knob
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Turmeric powder: 1 teaspoon (optional, for extra crispness)
Cooking oil: enough for frying
Oil-absorbing paper (paper towels)
Instructions for Crispy Fried Fish
Step 1: Prepare the Fish
Clean the fish: Scale, gut, and rinse the fish with water. You can use salt or vinegar to gently rub and remove any fishy odor.
Score the fish: Use a sharp knife to make 2-3 diagonal cuts on both sides of the fish to allow better absorption of flavors and even cooking.
Marinate the fish: Rub salt, pepper, and some finely chopped ginger onto the fish, including the inside cavity. Let the fish sit for about 15-20 minutes to absorb the flavors.
Dry the fish: Use paper towels or a clean cloth to pat the fish dry, especially the skin. The drier the fish, the crispier it will be when fried, and the less it will splatter oil.
Step 2: Get Ready for Frying
Heat the pan: Place the pan on the stove and pour in enough oil to submerge half of the fish. Heat the oil over medium heat until it’s hot (test by dropping a tiny bit of turmeric powder or flour; if it sizzles, it’s ready).
Coat the fish (optional): For an extra crispy fish, lightly dust the fish with a thin layer of cornstarch or tapioca starch before frying. Shake off any excess to prevent burning.
Step 3: Fry the Fish
Place the fish in the pan: When the oil is hot, gently lay the fish in the pan, with the head facing away from you to avoid oil splatter. Do not move the fish for the first 2-3 minutes to allow the skin to crisp up and prevent sticking.
Fry the first side: Fry for about 5-7 minutes (depending on the size of the fish) until the skin is golden and crispy. Maintain medium heat to ensure even cooking without burning.
Flip the fish: Carefully flip the fish using a spatula or tongs to avoid breaking it. Fry the other side for an additional 4-6 minutes until golden.
Check for doneness: Gently probe the thickest part of the fish with a chopstick; if the flesh is white and flakes easily, it’s cooked.
Step 4: Final Touches
Remove the fish: Use tongs or a slotted spatula to lift the fish out of the oil and onto a plate lined with oil-absorbing paper to drain excess oil.
Presentation: Place the fish on a serving dish and garnish with chopped scallions, cilantro, or sliced chili peppers if desired.
Serving suggestion: Fried fish is best enjoyed hot. Serve it with a dipping sauce made of fish sauce, chili, and lime juice, or with a simple salt and pepper dip.
Tips:
Choose fresh fish: Look for clear eyes, red gills, and firm flesh. Fresher fish will be less likely to fall apart during frying.
Don’t flip too soon: Allow the skin to crisp up before flipping to avoid tearing the skin.
Use a non-stick pan: This helps reduce the chances of the fish sticking to the pan, especially if the fish has thin skin.
Avoid overcrowding the pan: Frying too many pieces at once lowers the oil temperature, causing the fish to absorb more oil and become less crispy.
Maintain a steady heat: Too high of a heat can burn the outside while leaving the inside undercooked; too low of a heat will make the fish oily.
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