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The Ultimate Guide to Perfectly Fried Fish: A Secret Ingredient to Transform Your Cooking Game

11 September, 2024

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!

Frequently asked questions

The secret ingredient is cornstarch! By adding a small amount of cornstarch to the flour mixture used to coat the fish, you create a crispier and lighter texture. It also helps to seal in the moisture, ensuring the fish is juicy and tender.

Cornstarch has a higher starch content than regular flour, and its fine texture helps create a crispier coating. It also absorbs moisture, ensuring the fish doesn’t become greasy.

Pat the fish dry with paper towels to remove any excess moisture. Then, season the fish with salt and pepper, and coat it with the flour mixture. Make sure the fish is evenly coated before placing it in the hot oil.

A neutral-flavored oil with a high smoke point, such as canola oil, peanut oil, or vegetable oil, is ideal for frying fish. These oils can withstand high temperatures without burning, ensuring a crispy and delicious result.

Maintain the oil temperature between 350-375°F (180-190°C). This ensures the fish cooks quickly and evenly, resulting in a crispy exterior and moist, flaky interior.