Fried fish is a familiar dish to Vietnamese people. It is a nutritious and delicious dish that is quite budget-friendly. That’s why many families still have this dish. However, not everyone knows how to fry fish to make it crispy without breaking and sticking to the pan. Let’s apply the following tips!
Ingredients for making crispy fried fish:
– 1 fish of your choice
– 50g frying flour
– Cooking oil, a bit of wine, salt, a slice of fresh ginger
– 1 lime
– 1 chili
– Finely chopped garlic
– Fish sauce
– Sugar
Steps to make crispy fried fish:
Prepare the ingredients:
– When it comes to any type of food, freshness is the first factor to consider. Choose fresh fish.
– Cut open the fish, remove its internal organs, and clean it. If you don’t like the fishy smell, you can rub a little salt on the fish. Then rinse it with water.
Note: To remove the fishy smell, you can soak the cleaned fish in cold water with a little vinegar or a few pepper seeds.
– To make the fried fish delicious, not sticking to the pan and not splattering oil, after rinsing the fish, let it drain.
– The fried fish will look more appealing and absorb more oil if you use a knife to score the fish.
Steps to fry crispy and delicious fish:
– Place the pan on the stove, pour in the cooking oil when the pan is hot. Only fry the fish when the oil is hot, if you put the fish in too early, it will stick. To test if the oil is hot enough, you can insert a chopstick into the pan, if you see bubbles, it means the oil is hot. You can add a little salt to the cooking oil to prevent splattering and make the fish firm and not break. Then put the fish in.
– If you want the fried fish to be crispy and aromatic, you can coat the fish with a thin layer of frying flour, it will make the fish evenly golden and not stick.
Notes for frying fish:
– First of all, whether you cook any dish with fish: stew, braise or fry, you have to choose fresh fish. To make the fish delicious and avoid incidents during frying such as sticking, splattering oil… after preparing the fish, cleaning it, you have to let it drain before cooking.
– Heat up the pan, wait until it is really hot, then rub a few slices of ginger on the bottom and sides of the pan, then pour in the cooking oil and a little salt. The combination of oil and ginger will create a layer to prevent the fish from sticking to the pan, and the salt will prevent the oil from splattering and make the fish firm without breaking.
Only put the fish in when the oil is hot enough (you can test by sticking a chopstick in the oil and see if there are bubbles around it).
– To make the fish crispy and aromatic, you can also coat the fish with a thin layer of frying flour before putting it in the pan. This method also helps prevent the oil from splattering and the fish from sticking.
– If you don’t have a non-stick pan, before frying, roll the fish in a plate with oil to let it dry. Only put the fish in the pan when the oil is hot. This way, the fish won’t release water when in contact with hot oil and won’t stick to the pan. For salt-seasoned fish, you should rinse the fish before frying.
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