Golden fried fish is a dish that everyone loves. Here are some tips to fry fish to perfection, leaving you with a memorable dining experience.
How to Fry Fish Without Falling Apart
Coat with Egg Whites
Before frying the fish, coating it with egg whites will ensure that the fish not only tastes delicious but also doesn’t stick to the pan, resulting in a crisp exterior.
Dredge in Flour
One of the tricks to achieving a golden, crisp fish is to coat it with egg whites and then lightly dredge it in flour. Let the excess moisture drip off, and then roll the fish in a plate of flour to ensure an even coating. Heat an appropriate amount of oil in a pan, and then sprinkle some flour into it, swirling the pan to infuse the flour with the oil. Finally, fry the fish, ensuring both sides are evenly cooked. This method guarantees a crisp, non-stick fish dish.
The Secret to Crispy, Intact Fried Fish
Use Salt
Adding a few grains of salt to the oil in the pan before heating it up will prevent the oil from splattering. Additionally, soaking the fish in a diluted salt solution for 10-15 minutes prior to frying will firm up the fish and make it easier to flip during cooking. After soaking, ensure the fish is dry before placing it in the pan.
The Power of Ginger
Coating the pan with a slice of ginger before frying is an effective way to prevent the fish from sticking to the pan. This trick works wonders not just for fish but for other fried foods as well.
Achieving the Golden Crisp
Alcohol Alternative
If you’re not a fan of the ginger flavor, you can use alcohol as an alternative, although it may be more expensive. Try using rice wine or grape wine, as regular rice wine doesn’t quite have the same effect. Heat the pan, add about a quarter of a small cup of wine, and then proceed to fry as usual.
With this method, you won’t need to use as much oil, and you’ll be left with perfectly crisp, golden fish that will have everyone’s mouths watering.
The Art of Frying
A crucial tip to remember when frying fish is to wait until one side is golden and crisp before flipping it over. This ensures that the fish doesn’t fall apart. If you flip it too soon, the fish may break apart as it hasn’t had a chance to develop a crispy exterior.
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