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The Ultimate Guide to Crispy Fried Fish: Achieving Perfection with a Secret Ingredient

11 September, 2024

Fish is a nutritious food packed with health benefits, and it’s a favorite for many. There are various ways to cook fish, such as grilling, frying, steaming, and stir-frying, but fried fish always hits the spot.

However, not everyone knows the secrets to achieving that perfect crispy, golden finish without breaking the fish or splattering oil. For the ultimate fried fish experience, try these simple tips.

Pat the Fish Dry

To fry fish like a pro, proper preparation is key. Once you’ve purchased your fish, scale, gut, and remove the gills and black membrane inside the belly to eliminate any fishy odor. Then, thoroughly clean the fish with salted water, rice water, or ginger wine to get rid of the slime and any unpleasant smells. Just before frying, use a cloth to pat the fish dry, ensuring there’s no moisture left, which can cause oil splatter during frying.

Prepare the fish thoroughly by scaling, gutting, and removing the gills and black membrane to prevent any fishy odor.

Add Flour to the Pan

A simple trick to avoid fish sticking to the pan and causing oil splatter is to add a spoonful of flour to the pan. Stir it into the oil to ensure it’s evenly distributed. This will create a non-stick barrier and reduce the chances of oil splattering.

Coat the Fish with Flour

For that coveted crispy, golden coating, lightly dust the fish with a thin layer of flour before frying. Be careful not to use too much flour, as it might affect the flavor. Alternatively, you can use a ready-made crispy coating, cornstarch, or potato starch for a similar effect.

Add Salt to the Oil

Another handy tip is to add a pinch of salt to the oil. Heat the required amount of oil in a pan, and once it’s hot, add some salt and stir until it dissolves. Now, you’re ready to fry your fish to perfection.

Adding a pinch of salt to the hot oil helps create a crispy coating on the fish.

Use Ginger

To prevent the fish from sticking to the pan, try using ginger. Cut a thick slice of ginger and rub it all over the pan’s surface. Then, add oil and heat it up before placing the fish in the pan to fry. This creates a non-stick barrier and reduces the chances of the fish sticking to the pan.

Don’t Flip the Fish Too Often

For that perfect golden crust, fry the fish over medium heat. High heat might burn the outside before the inside is cooked. Wait until the underside is golden and crispy before flipping. Flipping too soon can cause the fish to break apart and ruin its appearance.

When the fish is almost done, turn up the heat to give it a final crisp and golden finish. Once it’s cooked to your liking, remove the fish from the oil and drain the excess oil using paper towels. Serve immediately while it’s still hot and enjoy!

Frequently asked questions

The secret ingredient is cornstarch! By using a combination of cornstarch and flour, you can create an ultra-crispy and delicious batter for your fish.

Cornstarch has a higher gelatinization temperature than flour, which means it can withstand higher temperatures without burning. This results in a crispier, golden-brown exterior.

It is best to use a deep-frying technique, ensuring the oil is at a consistent temperature of around 350°F. This will create an even cook and a crispy texture. It is also important to dry your fish fillets before coating them, as any moisture will cause the oil to splatter.

The key is in the ratio of cornstarch to flour. A good starting point is a 1:2 ratio of cornstarch to flour, but you can adjust this to your taste. Add some seasoning to your dry mixture, such as salt, pepper, garlic powder, and paprika, for extra flavor.

Firm, white-fleshed fish work best for frying. Some great options include cod, haddock, halibut, or catfish. Freshness is key, so try to source the best quality you can.