Fish is a nutritious food beloved by many for its health benefits. There are various ways to cook fish, including grilling, frying, steaming, and stir-frying, with the latter being a particular favorite. However, not everyone knows the tricks to achieving the perfect fried fish, with a golden, crispy exterior, free from oil splatters and breakage.
To master the art of frying fish, consider the following simple tips:
Pat the Fish Dry
Start by preparing the fish after purchasing it. Scale, gut, and remove the gills and black membrane inside the belly to reduce any fishy odor. Then, rinse the fish with salted water, rice water, or ginger wine to eliminate slime and neutralize the smell. Ensure you thoroughly dry the fish with a towel before frying to prevent oil splatters.
Scale, gut, and remove the gills and black membrane to prepare the fish for frying.
Add Flour to the Pan
To prevent the fish from sticking to the pan and reduce oil splatters, add a spoonful of flour to the hot oil and stir to distribute it evenly. This technique helps prevent the fish from adhering firmly to the pan’s surface.
Adding flour to the oil helps prevent the fish from sticking and reduces oil splatters.
Coat the Fish with Flour
For a crispy, golden exterior that doesn’t break or splatter, lightly coat the fish with a thin layer of flour before frying. Be sure to use just enough flour to create a delicate crust without overpowering the flavor of the fish. You can use wheat flour, cornstarch, or potato starch for this purpose.
Add Salt to the Cooking Oil
Another trick to enhance the frying process is to add a pinch of salt to the cooking oil. Heat a moderate amount of oil in a pan, and when it’s hot, add some salt and stir until it dissolves. Then, carefully place the fish in the pan and fry until crispy.
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