Food & Receipts

Fry Any Fish Perfectly With This One Dip: Crispy, Flaky, Foolproof

Unlock the secret to golden-brown, crispy fried fish with our foolproof recipe. Dive into the ultimate culinary experience where every bite tantalizes your taste buds, leaving you craving for more.

Administrator

3 May, 2024

Brush Egg Whites on Fish

One of the ways to fry fish is to use a rule that before frying fish, if you brush egg whites all over the surface of the fish, it will make the fish delicious, not stick to the pan, and the skin will be crispy. Especially, such fish dishes will be crispy and aromatic and will have a special delicious smell when eaten.

Coat the Fish with Flour before Frying

When you want to fry crispy fish but don’t want to brush egg whites on the fish, you can coat it with some flour. First, let the fish drain a bit and then roll the fish in a plate of cornstarch so that the cornstarch sticks evenly to all sides of the fish. Next, add the appropriate amount of cooking oil to the pan, heat the cooking oil, and then sprinkle a little cornstarch into the pan, shaking the pan from left to right a few times to allow the cornstarch to mix well with the cooking oil, then add the fish to the pan and fry until golden brown on both sides. With just this method, the fried fish is guaranteed to be crispy and golden, does not stick to the pan, making the fish dish much more delicious.

Use Salt to Make the Fish Crispy

One of the ways to fry crispy fish is to add cooking oil to the pan, add a few grains of salt, and continue to heat the pan and fry the fish as usual, the oil will no longer splash. Besides, salt helps the fish to firm up and easy to flip, before frying the fish, soak the fish in diluted salt water for about 10-15 minutes. Then drain the fish or pat it dry and fry.

Use Ginger to Rub Across the Surface of the Pan

Before frying the fish, rub a slice of ginger all over the surface of the pan. This is one of the most effective ways to prevent sticking when frying fish, it even works well when frying other foods.

If you don’t like the smell of ginger, you can use alcohol, this method is more expensive. Alcohol can be rice wine or grape wine, but normal rice wine does not work.

First, heat the pan, pour in about 1/4 cup of alcohol first, then add the oil and fry as usual. With just this method, you don’t need to use a lot of oil because the fish definitely won’t stick, the finished product is a plate of crispy, golden fish that will make your fish dish crispy and delicious that everyone will love to enjoy.

Frequently asked questions

Yes, you can coat the fish with flour. Drain the fish, then roll it in cornstarch so that it sticks to all sides. Heat your cooking oil and sprinkle in some cornstarch, shaking the pan to mix. Fry the fish until golden brown.

There are a few methods to achieve this. One is to add a few grains of salt to the pan while heating the oil. This will prevent the oil from splashing and help the fish firm up. You can also soak the fish in diluted saltwater before frying. Alternatively, rub a slice of ginger across the pan’s surface before frying; this is a great way to prevent sticking.

You can use alcohol, such as grape wine. Pour a small amount into the pan before adding oil and frying as usual. This will give you crispy, golden fish without the need for excessive oil.