When frying fish, you may encounter issues like the skin sticking to the pan or burning, making the fish soft and unappetizing. However, with a few simple tips, you can fry fish to perfection, ensuring a crispy and delicious result every time.
So, let’s dive into these eight easy steps to achieve the perfect fried fish:
1 Pat the Fish Dry
Excess moisture on the fish can cause oil splatter and affect the crispiness of the final dish. To avoid this, use a paper towel to gently pat the fish dry before frying.
Remove moisture from the fish
2 Make Slits on the Fish’s Back
Making slits on the fish’s back allows the oil to penetrate deeper and creates a crispier texture. It also helps the fish cook more evenly, and the slits add a beautiful presentation to the dish.
3 Coat the Fish with Flour or Egg White
Before frying, lightly dust the fish with flour or cornstarch to create a barrier that prevents sticking. Alternatively, a thin coat of egg white can also be used for a crispier texture.
Tip: You can use flour, cornstarch, or potato starch. Just ensure you apply a thin layer to maintain the natural sweetness of the fish.
It’s important to apply the coating just before frying to prevent moisture from seeping into the flour and making the fish soggy.
Egg whites are another effective option for a golden, crispy finish without sticking.
4 Add Ginger or Salt to the Oil
Before frying, cut a slice of ginger and rub it on the pan, then add oil and heat it up before placing the fish in the pan. This is a great way to prevent the fish from sticking to the pan during cooking.
Additionally, adding a pinch of salt to the oil helps reduce splatter and improves the non-stick properties.
5 Fry the Skin First, Then Turn
When the oil is hot, place the fish skin-side down first and allow it to cook before turning it over. This technique ensures even cooking and a crispy skin.
6 Press the Fish Gently
A technique passed down by chefs worldwide, gently pressing the fish against the pan ensures even cooking and a crispy, firm texture. This method also helps prevent the fish from tasting too fishy.
Add a small amount of oil to the pan, place the fish in it, and then gently press it down. Once one side is golden, flip it over and do the same for the other side. This technique reduces oil usage and prevents sticking.
7 Use Cold Oil for Frying
This method involves adding oil to the pan before placing the fish in it and then turning on the heat. As the oil gradually heats up, the fish cooks evenly from the inside out. Once the fish is cooked through, increase the heat to create a golden, crispy exterior.
Using this technique guarantees no oil splatter, but it may result in a slightly oilier dish, so use it sparingly.
8 Avoid Overcrowding the Pan
Frying too many pieces of fish at once can lead to uneven cooking and burning. It’s important to give each piece of fish enough space to cook properly.
For a complete meal, serve your crispy fish with a side of Cà Ri Gà (Vietnamese chicken curry) and rice for a delicious and hearty dish.
Now you have the secrets to frying fish like a pro! Keep these tips handy for your next culinary adventure.
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