Pat the Fish Dry
To prepare delicious fried fish, it’s important to first clean and gut your fish after purchasing it. Remove the scales, fins, intestines, and the black membrane inside the belly to get rid of any unwanted odors and bits.
Next, thoroughly rinse the fish with salted water, rice washing water, or ginger wine to eliminate any slime and neutralize the fishy smell. Don’t forget to pat the fish dry with a towel before frying to avoid oil splatter.
Clean and gut your fish to ensure a delicious fried treat.
Add Flour to the Pan
To prevent your fish from sticking to the pan and causing oil splatter, simply add a spoonful of flour to the hot oil. Stir it around to evenly distribute the flour, creating a barrier that keeps the fish from sticking and reduces oil splatter.
Coat the Fish with Flour
For an extra crispy, golden, and non-greasy fish dish, lightly coat the fish with a thin layer of flour before frying. You can use regular flour, cornstarch, potato starch, or a specialized frying mix, but remember to use just enough to create a delicate crust without overpowering the natural flavors of the fish.
Add Salt to the Oil
A pinch of salt in your oil goes a long way. Heat up a sufficient amount of oil in your pan, and once it’s nice and hot, sprinkle in some salt and give it a good stir. When the salt dissolves, carefully place your fish in the pan and watch it transform into a crispy delight.
A pinch of salt in the oil makes a world of difference.
Use Ginger
Ginger is a natural anti-stick agent for your pan. Cut a thick slice of ginger and rub it all over the surface of the pan. Then, add oil and heat it up before placing your fish in the pan. This trick will make flipping your fish a breeze and prevent sticking.
Don’t Flip the Fish Too Soon
For that perfect golden crust, fry your fish over medium heat. High heat may char the outside while leaving the inside undercooked. Wait until the underside is a beautiful golden brown before flipping. Flipping too soon can cause your fish to fall apart, ruining that crispy texture you’re aiming for.
When your fish is almost done, crank up the heat to give it that final crispy touch. Once it’s a gorgeous golden color all over, remove it from the oil and drain it on paper towels for a few minutes. Finally, serve it up while it’s still hot and enjoy!
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