Crispy Fried Fish Recipe
First of all, when you want to fry fish, you need to make sure that the fish is clean and scales are removed, along with the internal organs. Additionally, the most important thing is to remove the black film inside the fish’s stomach, as it is one of the sources of fishy odor.
Furthermore, wash the gutted fish with clean water, put it in a clean bowl, add finely chopped ginger and salt, then pour some cooking wine, wear disposable gloves and evenly spread it on the surface and inside the fish, and that’s it. Marinate for 15 minutes to make the fish more aromatic and flavorful after frying.
Next, when frying the fish, you need to ensure that the fish is dry and not soaked in water, so it doesn’t stick to the pan. Therefore, use a kitchen paper towel to dry the surface. Then apply a layer of vinegar to the surface of the fish, and sprinkle a little salt evenly.
To make the fried fish crispy and non-sticky, you need to clean and dry the pan. Rub a piece of ginger on the surface of the pan to create a non-stick layer, so the fish won’t stick to the pan when frying.
Pour a sufficient amount of cooking oil into the pan and heat it up. When the oil is 60% hot, add the fish for frying, without flipping the fish right away. Fry one side of the fish until it becomes golden and crispy before flipping it. Finally, when both sides are well-fried and the fish is golden and crispy, you can turn off the stove and place it on a plate.
2 Steps to Get Crispy Fried Fish
– Before frying the fish, apply a layer of vinegar and a little white sugar on the surface of the fish. They can protect the fish skin well, making the fried fish crispy without breaking the skin.
– Use a piece of ginger to rub the bottom of the pan, which is equivalent to creating a protective layer between the fish and the bottom of the pan, to prevent the fish skin from breaking and sticking to the pan.
In addition, you can also coat the exterior of the fish with a little cornstarch before frying, which will make the fried fish even crispier.
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