Fried fish is a favorite among many, as the end result is a golden, fragrant dish with a crispy exterior and a tender, sweet flesh. There’s nothing quite like dipping the fish in a tangy, sweet, and spicy sauce with garlic and ginger.
However, many people struggle with frying fish, often resulting in a mess. The fish may fall apart, stick to the pan, or turn out soft and soggy instead of crispy. A chef has shared a tip to ensure your fried fish turns out perfectly crispy and golden every time, along with a secret to prevent it from sticking to the pan.
Preparation:
– 1 whole fish, 2 eggs, cooking oil
Instructions:
You can ask the fishmonger to gut and clean the fish for convenience, saving you time. However, if you prefer to do it yourself, here’s how: Scale the fish thoroughly, then use a sharp knife to gut it, removing all the intestines and gills. Scrape off the black membrane inside the belly to get rid of any fishy odor, and then rinse the fish well.
Once the fish is clean, use paper towels to pat it dry. This helps prevent oil splatter and reduces the chances of the fish sticking to the pan.
Note: If you’re working with a larger fish that has thicker flesh, make 2-3 slashes on each side of the fish. This helps the oil penetrate the fish more evenly and also aids in crisping it up during frying. However, if the fish is small and thin, there’s no need to slash it, as doing so may cause it to break apart easily.
After making the slashes, don’t proceed to frying just yet. Beat two eggs in a bowl with a pair of chopsticks or a fork. Then, generously coat the entire fish with the beaten egg before frying. According to the chef, this simple step offers multiple benefits:
– It helps reduce oil splatter during frying.
– The egg creates a barrier between the fish and the pan, preventing it from sticking and falling apart.
– It also contributes to a crispier, golden finish.
If you don’t have a non-stick pan, thoroughly wash a regular pan and use a slice of ginger to rub the entire surface and sides, creating a temporary non-stick coating.
If you’re using a non-stick pan, simply wash and dry it well—no need for the ginger rub.
Place the pan on the stove, add cooking oil, and heat it up. Make sure to use enough oil to ensure even cooking and a crispier fish.
Once the oil is hot, turn the heat down to medium-low and carefully place the fish in the pan. Avoid flipping the fish constantly; let the underside turn golden before flipping. When the fish is almost done, turn the heat up slightly to give it a final crisping. Keep an eye on it and flip as needed to ensure even browning.
When the fish is cooked to your liking, transfer it to a plate lined with paper towels to absorb excess oil.
Enjoy your perfectly fried fish!
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