Fish is a nutritious food favored by many for its health benefits. There are numerous ways to cook fish, including grilling, frying, steaming, and stir-frying. Among these, fried fish is often the most popular.
However, not everyone knows how to fry fish to achieve a crispy, golden surface without it falling apart or causing oil splatter during the cooking process. To perfect this delicious dish, consider the following tips.
Prepare the Fish
To ensure your fried fish is tasty, the first step is to properly clean and prepare the fish after purchasing it. Remove the scales, fins, guts, and the black membrane inside the belly to prevent any fishy odor.
Next, thoroughly wash the fish with salted water, rice water, or ginger wine to eliminate slime and neutralize any fishy smell. Afterward, pat the fish dry with a towel to absorb excess moisture, preventing oil splatter when frying.
The first step to delicious fried fish is proper cleaning and preparation.
Use Flour in the Pan
To prevent the fish from sticking to the pan and causing oil splatter, add a spoonful of flour to the hot oil and stir to distribute the flour evenly. This technique will alleviate your concerns about fish sticking to the pan or oil splattering.
Coat the Fish with a Thin Layer of Flour
A clever trick to achieving a crispy, golden coating on your fried fish without it falling apart or causing oil splatter is to lightly dust the fish with a thin layer of flour before frying. However, be sure to use just enough flour to avoid altering the dish’s flavor. Alternatively, you can use a ready-made crispy coating mix, cornstarch, or potato starch for this step.
Add Salt to the Cooking Oil
In addition to the above methods, you can enhance the appeal of your fried fish by using salt. First, pour an adequate amount of oil into the pan and heat it up. Once the oil is hot, add a pinch of salt and stir it in. When the salt has dissolved, carefully place the fish in the pan and fry until crispy.
Use Ginger
An effective tip to prevent the fish from sticking to the pan is to use ginger to create a non-stick surface. Cut a thick slice of ginger and rub it all over the pan. Then, add oil and wait for it to heat up before placing the fish in the pan for frying. This method will keep the fish from sticking and maintain its outer coating.
Using ginger is an effective trick to prevent the fish from sticking to the pan.
Avoid Frequent Flipping
To ensure a crispy crust on the underside of the fish, maintain a moderate heat level. If the heat is too high, the surface of the fish may burn quickly while the inside remains undercooked. Wait until the underside of the fish turns golden and crispy before flipping it over. Flipping too early may cause the fragile coating to break and affect the presentation of the dish.
When the fish is almost done, you can increase the heat to achieve an even crispier texture. Once the fish is cooked to your desired doneness, remove it from the oil and place it on a paper towel to absorb excess oil for a few minutes before serving it hot.
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