Fried fish is loved by many people and it is also a familiar dish of our Vietnamese people. However, frying fish always requires the meticulous technique of the cook, so that the fish can be cooked evenly from the inside out and not be broken or sticky. With the small recipe for frying fish below, you can completely rest assured about your fried fish dish.
Creating a layer for the fish
This trick is not known by many people because they think that the layer will make the fish more greasy. However, this coating layer will help protect the fish pieces and make them more crispy when eating. This coating layer is usually made from flour or crispy fried flour. And that is also the secret to making other fried dishes delicious. Besides, you can also crumble bread to make the coating mixture.
After preparing the fish, you let the fish dry. Before frying the fish, you coat a thin layer on the outside. Remember to make it thin, because if it’s thick, the fish will be greasy and lose its natural flavor. When coating the flour, you should fry the fish in deep oil because this helps the fish meat and the flour to be evenly cooked, not soggy and tough.
Use salt
When adding cooking oil to the pan, you add a few grains of salt and continue heating the pan and frying the fish as usual, the oil will no longer splatter. In addition, salt helps the fish firm and easy to flip. Before frying the fish, you soak the fish in diluted salt water for about 10-15 minutes. Then drain the fish or dry it and then fry it.
Spread egg whites on the fish
Before frying the fish, if you spread egg whites on the surface of the fish, it will make the fish more delicious, not sticking to the pan, and the skin will be crispy.
Put ginger at the bottom of the pan
Before frying the fish, use a slice of ginger spread on the pan. This is one of the effective ways to prevent sticking when frying fish, even it works for other fried foods.
Do not put too much fish at once
This may not be known by everyone. According to the principle, when the heat supplied by the fire is limited but you put too much fish, the heat will be insufficient, resulting in unevenly cooked and easily burnt fish. In addition, you should cover the pan to evenly distribute the heat, helping the fish to cook from the inside out.
When covering the pan, it will cause the steam to condense, so be careful not to let the condensed water drop into the pan, as it will soften and make the fish stick and the oil splatter. And especially, before frying, you should make many cuts on the fish. This method helps the oil penetrate deeply and create a crispy texture for the fish, making the fish cooked evenly and beautifully.
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