Tips for frying golden, crispy fish without oil splatter or pan-sticking
1. Thoroughly pat the fish dry before frying
The key to delicious fried fish lies in the preparation. Once you’ve purchased your fish, it’s essential to clean and gut it, removing the scales, fins, and inner membranes to eliminate any fishy odor. Rinsing the fish with diluted salt water, rice water, or ginger wine effectively removes slime. Most importantly, ensure you thoroughly pat the fish dry with a clean cloth or paper towel before frying. This simple step significantly reduces oil splatter when the fish comes into contact with hot oil.
2. Sprinkle a teaspoon of flour into the hot oil
A clever trick to prevent sticking and reduce oil splatter is to add a small teaspoon of flour to the hot oil in the pan. As the flour dissolves, it creates a thin film that coats the oil, preventing the fish from sticking and making it easier to flip. This simple yet effective method ensures the fish retains its shape beautifully.
3. Dust the fish with a thin layer of flour
Before placing the fish in the pan, lightly coat it with a thin layer of flour. This technique not only ensures a crispier texture but also prevents the fish from falling apart during flipping.
You can substitute flour with cornstarch, potato flour, or any similar ingredient available in your pantry. Just remember to apply a light coating to preserve the natural flavor of the fish.
4. Add salt to the oil for a crispier, non-stick fish
Another folk trick that works wonders is adding a pinch of salt to the hot oil. Salt neutralizes the pan’s surface, preventing the fish from sticking, while also enhancing the flavor and crispness of the dish. Ensure the oil is sufficiently hot before adding the fish for optimal results.
5. Use ginger to prevent the fish from sticking to the pan
Ginger is a fantastic natural anti-stick agent when frying fish. Simply cut a thick slice of ginger and rub it thoroughly on the pan’s surface before adding oil.
Not only does ginger create a non-stick coating, but it also effectively neutralizes any fishy odor. After rubbing the pan with ginger, add oil and heat it before placing the fish in the pan as usual.
6. Avoid flipping the fish too frequently
For evenly fried, crispy fish that doesn’t fall apart, resist the urge to flip it constantly. Maintain a moderate heat and patiently wait for the underside of the fish to turn golden and firm before flipping it over. Premature flipping can cause the fish to break apart as the flesh hasn’t set yet.
Towards the end of the cooking process, you can slightly increase the heat to achieve an even crispier skin. Once done, remove the fish from the oil and drain the excess oil on paper towels. Serve the fish hot to enjoy it at its most delicious state.
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