Secrets to Crispy and Fragrant Pan-Fried Fish Without Oil Splatters

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Prepare the Fish:

Choose a high-sided pan:

Use lemon:

Use salt:

How to fry fish without breaking it, without splattering:

Use a splatter guard:

Avoid using old cooking oil:

Frying fish can be a daunting task, but not anymore with our expert tips! Check out the golden secrets revealed by PasGo below:

Many are hesitant to fry fish due to potential mishaps like sticking to the pan, crumbling, or uneven cooking. Fear not! With the tips shared by PasGo, frying fish will become a breeze. You can confidently serve your family crispy, fragrant, and non-greasy golden fish!

Prepare the Fish:

Firstly, to prevent splattering and ensure even cooking when frying fish, proper fish preparation is crucial. Water and oil don't mix well together, and when water is added to hot oil, there's a temperature differential causing oil to splatter. Therefore, after seasoning and rinsing the fish to reduce any fishy smell, let it air dry for about 20 minutes or use paper towels to pat it dry.

Note: Avoid placing fish in a bowl or plate; it won't be able to drain properly.

For larger fish, use a sharp knife to make a few deep diagonal cuts down to the bone to ensure even cooking from the outside in.

Choose a high-sided pan:

A pan with higher sides, around 4-5 cm above the oil level, greatly reduces splattering. Additionally, opting for a non-stick pan makes everything easier, minimizing food sticking to the pan and preventing burning.

Preheat the pan before adding cooking oil or fat:

Ensuring the pan is thoroughly heated before adding cooking oil or fat helps prevent the fish from sticking to the pan.

Use lemon:

Many of you may not know about the trick of rubbing lemon on the pan before adding oil to fry. This is a simple way to minimize oil splattering out of the pan.

Use salt:

Wait for the oil to heat up, then sprinkle a bit of salt into the cooking oil before frying the fish. This is a method many housewives use to ensure that fried fish doesn't splatter oil and doesn't stick to the pan, resulting in beautiful, intact fish. Additionally, salt effectively removes impurities from the cooking oil, ensuring the health of you and your family.

How to fry fish without breaking it, without splattering:

- Keep the heat low to allow the oil to heat up properly before adding the fish. You can test by dipping the tip of a chopstick into the oil; if it sizzles and small bubbles form around the chopstick, it's ready. Be careful not to overheat the oil, causing it to smoke. Then, add the fish to fry, ensuring it's thoroughly dried. Alternatively, you can coat the fish lightly in a thin layer of flour to ensure it doesn't stick to the pan.

- When frying the fish, immediately flip it over to ensure it's evenly coated with oil. When the bottom is golden brown, the top side will also be slightly cooked in oil. Then, wait for the fish to turn completely golden brown before flipping it. This way, the fish won't taste fishy.

Use a splatter guard:

For added caution, you can purchase a splatter guard to cover the surface of the pan. This type of guard has many small holes, allowing air to escape. These are available at grocery stores and kitchenware shops. Using one will be safer.

Quick tip: If you don't have a splatter guard, you can use stiff cardboard or a large lid to cover the pan tightly, preventing oil from splattering out and also trapping steam, ensuring crispy food like frying without a lid.

Avoid using old cooking oil:

Lastly, remember not to reuse oil that has been used for frying once to fry fish. Not only does it mix flavors and make the fish less fragrant, but it also increases the risk of burning and splattering oil.

These are the secrets of PasGo - the pioneering app in Vietnam for booking tables and receiving free discounts without needing vouchers/deals/promo codes, shared with you to confidently fry delicious, golden, crispy fish without it burning, breaking apart, or splattering oil. Wishing you success!

>> You can download the app for free here: http://pasgo.vn/app

Compiled by Ngọc Anh - PasGo.vn

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Frequently Asked Questions

What are the essential steps for preparing fish before frying?

To prepare fish for frying, season and rinse it to reduce odor, then let it air dry for about 20 minutes or pat it dry with paper towels. For larger fish, make deep diagonal cuts to ensure even cooking.

How can I prevent my fish from sticking to the frying pan?

To prevent fish from sticking, ensure the pan is preheated before adding oil. Additionally, rubbing lemon on the pan before cooking and sprinkling salt into the hot oil can help minimize sticking and splattering.

What cooking oil tips help reduce splattering while frying fish?

To reduce splattering, keep the heat low while the oil heats up. Test oil readiness with a chopstick; when it sizzles, the oil is ready. Also, using a splatter guard or a large lid can help control oil splatter.

Should I use old cooking oil for frying fish, and why?

No, you should avoid using old cooking oil for frying fish. Reusing oil can mix flavors, affect the fragrance of the fish, and increase the risk of burning and splattering.

What are some tricks to ensure fish is fried perfectly without breaking?

To fry fish perfectly, dry the fish thoroughly and consider lightly coating it in flour. Flip it immediately after adding to the oil and wait until it turns golden brown before flipping again for even cooking.

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