Fried fish is a familiar dish of Vietnamese people, crispy and delicious, loved by many. However, when frying fish, you need to have good technique or use a non-stick pan to prevent the fish from sticking and breaking. But if you don’t have a non-stick pan or the non-stick coating is peeling off, you can apply the following tips when frying fish.
Coating for the fish
Many people are not familiar with this tip because they think that the coating will make the fish less appetizing. However, this coating layer will protect the fish and make it crispier when eaten. This coating layer is usually made from flour or crispy frying powder. And that is also the secret to make other fried dishes delicious. Besides, you can also crumble bread to make the coating.
After preparing the fish, you should drain it well. Before frying the fish, you coat a thin layer of coating on the outside. Remember, just a thin layer because if it’s too thick, the fish will be less appetizing and lose its natural flavor. When coating the fish, you should fry it in deep oil because it helps the fish and the coating to be evenly cooked, not soggy and chewy.
Use salt
When pouring oil into the pan, you add a few grains of salt and continue to heat the pan and fry the fish as usual, the oil will no longer splatter. In addition, salt is used to make 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 or pat dry the fish before frying.
Brush egg white on the fish
Before frying the fish, if you brush egg white on the entire surface of the fish, it will make the fish delicious, not stick to the pan, and the skin will be crispy.
Put ginger on the bottom of the pan
Before frying the fish, use a piece of ginger to rub all over the surface of the pan. This is one of the effective ways to prevent sticking when frying fish, even it works with other fried foods.
Don’t put too much fish at once
This may not be known by everyone. In principle, the amount of heat provided by the fire is limited, but if you put too much fish, the heat will be insufficient, resulting in unevenly cooked and raw fish. In addition, you should cover the pan to evenly distribute the heat, helping the fish cook from the inside out.
When covering the pan, the steam will condense, so be careful not to let the condensed water drop into the pan as it will soften and mush the fish and make the oil splatter. And especially, before frying, you should make several incisions on the fish. This method helps the oil penetrate deeper and creates crispiness for the fish, making the fish beautifully cooked.
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