Fried and deep-fried dishes always have an irresistible charm. The common characteristic of these dishes is the crispy outer layer and the moist and soft inside, combined with various dipping sauces, creating a delightful culinary experience loved by many people.
When making fried and deep-fried dishes, you need to have some small tips to make the food delicious and attractive while avoiding the situation of splattering oil during the cooking process.
Squeeze lemon into the cooking oil
Place a clean pan on the stove and pour the oil into the pan. Wait for the oil to heat up and then squeeze a few drops of lemon juice into the pan. Lemon not only enhances the flavor of the food but also helps the food stay crispy for longer. Lemon also helps prevent the oil from splattering during frying.
Squeezing lemon into the cooking oil is especially suitable for fried fish because lemon makes the fish more fragrant and crispy without fishy smell.
Pat dry the food before frying
To avoid the oil from splattering during frying, you need to make sure the food is dry. You can let the food air-dry or use a clean towel to pat dry the water on the surface of the food before putting it into the frying pan. Putting wet food into hot oil not only causes the oil to splatter but also makes the food less crispy.
In addition, you can also sprinkle a thin layer of flour on the surface of the food. The flour will absorb moisture and create a crispy crust for the food.
Furthermore, to prevent oil splattering and reduce the food sticking to the pan, you can add 1-2 tablespoons of flour/cornstarch to the cooking oil. Stir well to evenly coat the bottom of the pan before adding the food for frying.
Choose the right frying oil
For fried and deep-fried dishes, you should choose oil with a high smoke point such as canola oil or soybean oil. Choosing the right frying oil will help the food stay crispy, have a distinctive aroma, and avoid burning.
When frying, you also need to make sure the oil is hot enough before adding the food to fry. Adding the food when the oil is cold will make the food absorb more oil and become less crispy.
Double frying
To make the food crispy, long-lasting, and not greasy, you can double fry it. The first time, fry the food until it is cooked and then remove it to cool. Then, increase the heat to make the oil hot and fry the food for the second time until the crust is golden and crispy before removing it to drain the oil.
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