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Here are some secrets, tips for frying crispy golden fish without sticking to the pan, smelling better than restaurants.
1. Tips for frying crispy golden fish without sticking to the pan, smelling better than restaurants
Here are some secrets, tips for frying crispy golden fish without sticking to the pan, smelling better than restaurants.
Fried fish is a traditional and popular dish in daily family meals. But how to fry fish to make it crispy golden without sticking to the pan? Let's refer to the tips below!
Fried fish is a traditional and popular dish in daily family meals.
How to fry fish
Ingredients needed for making crispy fried fish include:
– 1 fish of your choice
– 50g of frying flour
– Cooking oil, a bit of wine, salt, a slice of fresh ginger, 1 lemon, 1 chili, minced garlic, fish sauce, sugar.
Steps to make crispy fried fish:
Prepare the ingredients
– For any type of food, the first factor to consider is freshness. Choose fresh fish.
– Clean and gut the fish. If you don't like the fishy smell, you can rub a little salt on the fish. Then rinse with water.
Note: To remove the fishy smell, you can soak the cleaned fish in cold water with a little vinegar or a few peppercorns.
– To make the fried fish delicious, not sticking to the pan, or splattering oil, after rinsing the fish, drain the water.
– The fried fish will look more appetizing and absorb less oil if you use a knife to score the fish's skin.
Cooking crispy and delicious fried fish:
– Place a pan on the stove, add cooking oil. Heat the oil before frying the fish, if you put the fish in too early, it will stick. To test if the oil is hot enough, you can use chopsticks, if you see bubbles, the oil is hot enough. You can also add a little salt to the cooking oil to prevent splashing and make the fish firmer, not mushy, then add the fish.
– If you want the fish to be crispy and flavorful, you can coat the fish with a thin layer of frying flour, it will make the fish evenly golden and not stick.
Small tip:
- First of all, for any dish made from fish: boiled, braised, or fried, you must choose fresh fish. To make delicious fish dishes without problems during frying such as sticking or splattering oil, after cleaning the fish, rinse thoroughly, and let it drain before cooking.
- Heat the pan on stove, wait until the pan is hot, then rub a few slices of ginger on the bottom and sides of the pan, then pour in the oil to fry the fish, at the same time, add a little salt. The combination of oil and ginger will create a film to prevent the fish from sticking to the pan, salt prevents splashing oil, and the fish remains firm without being mushy. Only add the fish to the pan when the oil is hot (you can test by dipping a chopstick into the oil and seeing bubbles rise around the chopstick).
- To make the fish crispy and flavorful, you can also coat the fish with a thin layer of frying flour before putting it in the pan. This method also prevents oil from splattering out and the fish from sticking together.
- If you don't have a non-stick pan, before frying, you can roll the fish in a plate of cornstarch and let the fish dry. Only add the fish to the pan when the oil is hot. This way, the fish won't release water when it comes into contact with hot oil and won't stick to the pan. For salt-marinated fish, you should rinse the fish before frying.
