Crispy golden fried fish with this secret ingredient will amaze even top chefs

Deep-fried fish is prone to crumbling, and oil splattering is a common issue faced by many home cooks. So how can we overcome this problem?

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Fried fish is a popular dish, loved for its delicious salty taste. After being fried, the fish has a crispy golden skin and a tender, sweet interior. When adding a little bit of garlic chili fish sauce with some finely chopped ginger, it creates an irresistibly enticing flavor.

However, frying fish can sometimes make people hesitant, especially because the fish can splatter oil, not only dirtying the kitchen but also posing a risk of burns. To solve this problem, there is a small tip that chefs have shared.

Simply add a little bit of this powder into the frying pan, and you can confidently fry the fish without worrying about oil splatters. This secret will allow you to enjoy 10 pieces of fried fish without the unwanted oil splattering. Let’s take a look at how to make this powder below:

Ingredients:

– 1 kilogram of fish (tilapia, carp…).

– Cooking oil.

– 1 tablespoon of wheat flour.

– Kitchen paper towels.

Instructions:

Buy a fish and gut it. Use a knife to remove the black membrane in the fish’s belly. This black membrane is very fishy, so you need to remove it before cooking. Then, rinse the fish thoroughly.

Next, use kitchen paper towels to absorb the water around the fish. If not dried, the water on the fish’s body will cause splattering oil, not only dirtying the kitchen but also potentially causing burns.

After drying the water around the fish, use a knife to make 2-3 incisions on both sides of the fish. Making these incisions helps the fish become crispier, cook evenly, and cook faster.

Place a clean, dry frying pan on the stove. Add cooking oil to the pan. You should add a little more oil to ensure that the fish is cooked crispy and evenly golden. Heat the oil to about 60-70% and then add the wheat flour with a tablespoon.

The wheat flour will prevent splattering oil when frying the fish. After adding the flour, gently put the fish into the pan. With this method, you can fry without worrying about the oil splattering.

Fry until the undersides of the fish are golden and crispy, then flip the fish and fry the remaining side until crispy. Note that you should not flip the fish before it turns golden, as it may break apart.

In addition to adding wheat flour directly to the oil to prevent splattering, you can also solve this issue when frying fish in the following ways:

– Coat the fish with a layer of wheat flour before frying.

– Add a pinch of salt to the oil before frying.

– Use an oil screen…

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