Deep Fried Fish is a popular dish loved by many people. However, not everyone knows how to fry fish well without it becoming mushy. Here are some tips to consider:
Create a coating for the fish
This tip is not known by many people because they think that a coating will make the fish less appetizing. However, this coating actually helps protect the fish and makes it crispier when eaten. The coating is usually made from flour or breadcrumbs. It is also the secret to making other deep-fried dishes delicious. You can also use crushed bread crumbs as a coating.
After preparing the fish, make sure it is dry. Before frying the fish, coat it with a thin layer of the coating. Remember to keep it thin because if it’s too thick, the fish will become mushy and lose its natural flavor. When coating the fish, fry it in a pan with enough oil to ensure that the fish and coating cook evenly without becoming soggy or chewy.
Use salt
When adding oil to the pan, add a few salt grains and continue heating the pan before frying the fish as usual. The oil will no longer splatter. In addition, salt helps firm up the fish and makes it easier to flip. Before frying the fish, soak it in diluted saltwater for about 10-15 minutes. Then drain or pat dry the fish before frying.
Coat the fish with egg white
Before frying the fish, if you coat it with egg white, it will enhance the taste, prevent sticking, and make the skin crispy.
Place ginger on the bottom of the pan
Before frying the fish, rub the entire surface of the pan with a slice of ginger. This is one of the most effective methods to prevent sticking when frying fish, and it also works for frying other foods.
Don’t overcrowd the pan
This is something that not everyone knows. In principle, the amount of heat supplied by the fire is limited, so if you overcrowd the pan with too much fish, the heat will be insufficient and the fish will cook unevenly and may end up raw inside. Additionally, you should cover the pan to distribute the heat evenly, helping the fish cook from the inside out.
When covering the pan, moisture may be retained, so be careful not to let the steam drip down into the pan, as it will make the fish soft and soggy and cause the oil to splatter. Moreover, before frying, you should make multiple cuts on the fish’s surface. This method allows the oil to penetrate deeply and create a crispy texture for the fish, resulting in a beautiful and evenly cooked piece of fish.
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