Fried fish is a common dish in family meals. However, many people do not fry fish well because while the fish skin is crispy and golden, the fish meat inside is dry and crumbly. Frying fish also makes many people hesitant because it can easily break the fish, making it look incomplete, losing aesthetics, and absorbing a lot of oil…
To fry golden and crispy fish, apply the following tips:
Line the bottom of the pan with banana leaves
Before adding cooking oil to the pan, wipe the pan dry. Then, line the bottom of the pan with fresh banana leaves that have been washed and dried, and then add the oil. Then, place the fish on top and heat it up until one side of the fish is golden brown, then flip it over and fry the other side. This method will prevent the fish from tearing and sticking to the pan, even if the pan no longer has a non-stick coating. Fresh banana leaves have the characteristic of not sticking to food and being slow to burn, so they prevent fish from sticking to the pan. Moreover, banana leaves also contain antioxidants that are good for health. Using fresh banana leaves for frying is convenient and delicious, preventing the fish from burning or sticking to the pan, which can reduce its nutritional value and appearance.
These tips will make frying fish easier and more delicious
Line the bottom of the pan with parchment paper or aluminum foil
Similar to using banana leaves, you can use parchment paper or aluminum foil to line the bottom of the pan to fry fish, which helps to reduce oil splattering and prevents the fish from sticking to the pan.
Add a little lemon juice
Squeeze a few drops of lemon juice into the pan while frying the fish to reduce oil splattering and help the fish skin to brown faster, while the fish meat inside remains soft and sweet without drying out from frying for too long.
Add a little starch
Sprinkle a little starch into the pan, such as flour, cornstarch, or tapioca starch. The starch absorbs the water in the fish and helps the fish crisp up quickly while keeping the oil from splattering.
Add a little salt to the fish while frying
Sea salt can help to reduce oil splattering while frying fish. Furthermore, adding a little salt will help the fried fish taste richer and crispier.
When frying fish, remember to add a little lemon juice or a little starch to the pan, the fish will be crispier
Tips for frying fish to make it delicious, beautiful, and golden brown
Before frying, the fish needs to be cleaned and patted dry with paper towels to prevent water from entering the pan of oil, which will help the fish skin crisp up quickly and the fish meat inside retain its moisture and tenderness.
If the fish is large, use a spatula to flip it over along with chopsticks to avoid using only chopsticks, as chopsticks can break the fish meat, making it look unsightly.
When frying fish, fry one side first instead of constantly flipping it, as this will dry out the fish.
When frying fish, fry it in a pan with plenty of oil. Avoid making multiple cuts on the back of the fish, as this will allow the sweet juices inside the fish to escape, resulting in a less flavorful fish after frying.
Before frying, rub a little sea salt on the skin of the fish. This will help the fish skin to become crispier and the color of the fish skin to be more golden.
1. Line the pan: Use banana leaves, parchment paper, or aluminum foil to line the bottom of your pan before adding oil. This prevents the fish from sticking and tearing. Banana leaves are a great natural option as they’re slow to burn and add antioxidants to your dish.
2. Lemon juice: Adding a few drops of lemon juice to the pan reduces oil splatter and helps the skin brown faster while keeping the meat moist and tender.
3. Starch: Sprinkle a small amount of flour, cornstarch, or tapioca starch into the pan to absorb moisture and help the fish crisp up without drying out.
4. Salt: A pinch of sea salt rubbed onto the fish skin before frying enhances crispness and golden color, while also reducing oil splatter.
1. Always pat the fish dry with paper towels before frying to prevent water from entering the oil and affecting the cooking process.
2. When flipping the fish, use a spatula and chopsticks together to avoid breaking the meat.
3. Fry one side of the fish first instead of constantly turning it over, as this dries out the meat.
4. Ensure your pan has enough oil to prevent the fish from sticking and to retain moisture.
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