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The Ultimate Fish Fry: Achieve Crispy, Evenly Cooked Perfection with This Simple Trick

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27 May, 2025

Why Fish Often Stick to the Pan When Fried

Add a teaspoon of this when frying fish: both sides are crisp and evenly cooked without sticking to the pan

Before discovering the secret, you need to know why fish often stick to the pan when fried:

The fish is still wet, causing oil splatter and sticking to the pan.
The pan is not hot enough when the fish is added, causing the skin to tear and peel.
The oil is not deep enough to submerge the fish, or the heat is uneven, resulting in uneven cooking.
The fish skin is not prepared properly, making it soft and prone to breaking.

The Secret Ingredient: A Teaspoon of Flour

Flour is the secret ingredient that ensures your fish is crispy and doesn’t stick to the pan.

Here’s how you do it:

After cleaning the fish, make sure it’s completely dry, or use a paper towel to pat it dry.
Mix one teaspoon of dry flour (the kind used for baking) and sprinkle it evenly on both sides of the fish.
Gently pat the fish with your hands to ensure a thin coating of flour.
Heat the pan, add oil, and let it get really hot before placing the fish in the pan for frying.

Why Flour Works Wonders for Frying Fish

It creates a light, crispy coating, giving the fish an appealing golden color.
Flour acts as an effective barrier between the fish and the pan, preventing sticking.
It helps retain moisture in the fish, ensuring the flesh remains tender and not dry.
The flour also helps reduce the fishy odor, especially when you add a pinch of salt or pepper to the flour.

A Few Notes When Using This Trick

Avoid using too much flour to prevent a thick coating that may burn.
Dry flour works better than other types of starch, like cornstarch or tapioca starch, when used sparingly.
Combine flour with turmeric in a 4:1 ratio for better color and to neutralize the fishy smell.
Even if you’re using a non-stick pan, it’s recommended to use flour to achieve even browning and crispness.

Extra Tips for Frying Fish Like a Pro

Marinate the fish with lemon juice or ginger to neutralize the fishy odor.
Add a crushed slice of ginger to the oil to prevent sticking and enhance the aroma.
Don’t flip the fish too soon—wait until the underside is golden before turning it over to prevent breakage.
Use paper towels to absorb excess oil after frying for a less greasy and longer-lasting crispness.

With just a teaspoon of flour, you can transform your fried fish into a crispy, non-stick, evenly cooked, and mouthwatering dish, just like at your favorite restaurant. Give it a try today, and you’ll be amazed at the results!