Fish is a nutritious food beloved by many for its wonderful health benefits. There are numerous ways to cook fish, such as grilling, steaming, frying, and stir-frying, and fried fish always holds a special place in people’s hearts.
However, not everyone knows how to fry fish to achieve a crispy, golden-brown exterior, with the fish intact and, most importantly, without oil splatter during cooking. To create the perfect fried fish dish, check out these simple tips below.
Prepare the Fish
The first step to delicious fried fish is to process it as soon as you buy it. Scale, gut, and remove the gills and the black membrane inside the fish to reduce its fishy smell. Then, wash the fish with salted water, rice water, or ginger wine to remove any slime and neutralize the smell. Before frying, pat the fish dry with a towel to avoid oil splatter.
Use Flour in the Pan
To prevent the fish from sticking to the pan and reduce oil splatter, add a spoonful of flour to the hot oil and stir until the flour dissolves. This technique keeps the fish from sticking and minimizes oil splatter.
Coat the Fish with Flour
Another tip for achieving a crispy, golden coating without breaking the fish or causing oil splatter is to lightly dust the fish with flour before frying. Be sure to use just a thin layer to maintain the natural flavor. Alternatively, you can use a crispy coating mix, cornstarch, or potato starch.
Add Salt to the Cooking Oil
When the oil is hot, add a pinch of salt and stir until it dissolves completely. Then, carefully place the fish into the pan. This technique results in crispier, more flavorful fried fish.
Use Ginger to Prevent Sticking
An effective way to prevent the fish from sticking to the pan is to rub a slice of ginger on the pan’s surface before adding oil. After adding the oil and heating it, you can fry the fish without worrying about sticking, and you’ll also maintain the fish’s attractive appearance.
Don’t Flip the Fish Too Often
For a perfectly crispy, golden-brown exterior, maintain a moderate heat level. If the heat is too high, the fish’s surface may burn before the inside is cooked through. Be patient and wait for the underside to turn golden and crispy before flipping.
Flipping the fish too early, when the surface isn’t set, can cause it to break and become less aesthetically pleasing. Toward the end of cooking, you can slightly increase the heat to make the coating even crispier. Once the fish is cooked, remove it from the oil, drain it on paper towels for a few minutes, and then serve it hot for the best taste.
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