From a Homemaker’s Real-life Experience
I used to be a victim of fried fish. Every time I fried fish, I had to wear long sleeves and protective goggles because the oil would splatter everywhere. The pan would stick, and the fish would fall apart. Then one day, I stumbled upon a tip on VnExpress, and I decided to give it a try. The results surprised me.
Not only was the fish perfectly crisp and evenly golden, but my kitchen also became much calmer. Since then, I’ve been sharing this secret with my homemaker friends, and now I want to share it with you.
Salt and Lemon – The Dynamic Duo for Fried Fish
This is the combination of ingredients I want to share: plain salt and lemon juice.
According to culinary expert Bui Thuy (VnExpress), salt helps absorb moisture, drying the surface of the fish and reducing oil splatter when frying. Meanwhile, lemon, with its mild acidic properties, tightens the fish’s skin, making it crisp without cracking during frying.
Instructions:
- After rinsing the fish, squeeze half a lemon and mix it with ½ teaspoon of salt.
- Use a brush to evenly coat the fish’s skin with the mixture.
- Let the fish marinate for about 10 minutes, then blot it dry with a paper towel.
The difference is remarkable: no oil splatter, no torn skin, and a noticeably crisp texture when eaten.
“Lightly brushing the fish’s skin with the salt and lemon mixture creates a protective layer, reducing oil splatter and significantly enhancing crispness,” says expert Bui Thuy. (Source: VnExpress)
Drying the Fish – A Seemingly Small Step but Crucial for Success
This is a step that many people tend to skip. After rinsing the fish, letting it air dry naturally or just patting it down leaves residual water, which, when it comes into contact with hot oil, causes splattering.
Chef Hoang Duc, as quoted in Dan Tri, shares: “90% of the reason for oil splatter is due to water remaining on the fish. Completely drying it with paper towels is the simplest and most effective solution.”
Heating the Pan with Salt – A Handy Trick Everyone Should Know
In addition to the salt used on the fish, you can also sprinkle a little salt into the pan at the beginning of heating it up.
Instructions:
- Heat a dry pan.
- Add ½ teaspoon of salt and swirl it around for about 30 seconds before adding oil.
This layer of salt helps neutralize moisture, creating a natural non-stick layer while maintaining stable heat for even cooking and reduced oil splatter.
Adding a Crispy Coating – Using Dry Ingredients or Egg Whites
This is a secret often used in restaurants: coating the fish with a thin layer of batter, cornstarch, or even egg whites.
- Batter or cornstarch absorbs moisture and creates a crispy and visually appealing shell.
- Egg whites help bind the fish’s skin and give it a golden-brown color.
I once tried this method with sliced mackerel, and it was fantastic! The skin puffed up slightly, becoming crisp without being too thick, and most importantly, it didn’t stick to the pan.
Temperature – The Key Factor for Successful Fried Fish
When frying fish, avoid using high heat from the start. Low heat will cause the fish to become soft and stick to the pan, while extremely high heat can burn the exterior while leaving the inside raw.
Suggestions:
- Heat the pan, add oil, and wait until it starts to shimmer.
- Turn down the heat to medium and then add the fish.
- Don’t flip the fish too soon. Wait until the underside is golden before carefully turning it over.
Conclusion: Fried Fish No Longer Needs to Be Intimidating
With just a pinch of salt, a dash of lemon juice, and a few simple steps like thoroughly drying the fish and heating the pan correctly, you can confidently fry fish that’s crisp, non-stick, and splatter-free.
Why not give it a try today? Perhaps fried fish will become your secret weapon for making mealtimes more exciting than ever!
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