Preparation is key when it comes to frying fish. Start by cleaning and gutting the fish, removing any scales, gills, and the black membrane inside the belly. These steps help reduce the fishy odor. Next, wash the fish thoroughly with salted water, rice water, or ginger wine to get rid of any slime and neutralize the smell. However, before frying, pat the fish dry with a towel to absorb any excess moisture and prevent oil splatter during cooking.
Frying fish? Start by preparing your catch of the day!
Coat the Pan with Flour
To prevent the fish from sticking to the pan and reduce oil splatter, add a spoonful of flour to the hot oil and stir to distribute it evenly. This simple trick ensures that your fish won’t stick stubbornly to the pan, and you won’t have to worry about oil splattering everywhere.
Dust the Fish with Flour
For a crispy, golden coating that won’t break and will minimize oil splatter, lightly dust the surface of the fish with flour before frying. Just be sure to use a light coating so as not to overpower the delicate flavor of the fish. Alternatively, you can use a crispy coating mix, cornstarch, or potato starch for a similar effect.
Add Salt to the Cooking Oil
Another clever trick to enhance your fried fish is to add salt to the oil. Heat a moderate amount of oil in a pan, and once it’s hot, sprinkle in some salt and stir until it dissolves. Then, carefully place the fish in the pan and fry until crispy.
Use Ginger
Ginger is a fantastic natural non-stick agent. Cut a thick slice of ginger and rub it all over the pan. Then, add oil and wait for it to heat up before adding the fish. This method ensures the fish doesn’t stick and helps create an even coating.
Ginger to the rescue! A natural, non-stick solution for your pan.
Don’t Flip the Fish Too Often
For a crispy, evenly golden fish, maintain a moderate heat. If the heat is too high, the exterior may burn while the inside remains undercooked. Wait until the underside is a beautiful golden brown before flipping. Flipping too soon can cause the fish to break apart and look unappetizing. Toward the end of cooking, you can increase the heat to crisp up the coating. Once the fish is cooked to perfection, remove it from the oil, drain it on paper towels for a few minutes, and then serve it hot.
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