How to fry fish?

the art of frying fish: a guide to creating delicious food

frying fish is a seemingly simple cooking technique that actually requires some skills. If you master the correct skills, you can fry the perfect fish with crispy skin and tender and juicy inside. The following is a detailed guide, which will take you to appreciate the mystery of frying fish and create mouth-watering delicacies.

preparation: select suitable materials

choose fresh and high-quality fish. Fish should be firm and elastic, without peculiar smell or spots. For fried fish, choose fish with moderate thickness and tender meat, such as flounder, perch or salmon.

seasoning and pickling: enhancing flavor

properly seasoning and pickling fish before frying can greatly enhance its flavor. Season with salt and black pepper, or use a marinade such as balsam, lemon juice or olive oil. The curing time depends on the size and thickness of the fish, usually 3 minutes to several hours.

moisture control: ensure crispness

before frying fish, use kitchen paper towels to absorb the moisture on the surface of fish. This step is very important because it can prevent fish from splashing oil in the frying pan and help to form a crispy skin.

choose the right oil: high temperature tolerance

for fried fish, choose the oil suitable for high temperature cooking, such as vegetable oil, rapeseed oil or sunflower oil. These oils and fats have high smoke point, which means that they will not produce harmful substances at high temperature.

fry fish in a hot pan: control the temperature

put the frying pan on a medium-high fire and pour in a little grease. When the oil is hot enough to smoke slightly, you can add the fish. Pay attention to control the temperature of the frying pan, so as to avoid that the fish can't be cooked because the oil temperature is too high or too low.

patient frying: evenly on both sides

after putting the fish in hot oil, don't turn it immediately. Wait patiently for one side of the fish to fry until it is golden yellow and can be easily separated from the bottom of the pot, and then carefully turn it over and fry the other side. When turning over, gently lift the fish with a spatula or spatula to avoid breaking it.

keep crisp: drain the excess grease

after frying the fish, transfer it to a plate covered with kitchen paper towels and suck off the excess grease. This step helps to keep the fish crisp and prevent it from becoming greasy.

side dishes and sauces: rich in flavor

fried fish can be matched with various side dishes and sauces to add flavor and layering. Lemon juice, Tata sauce, salsa sauce or simple balsamic butter are all good choices. With fresh vegetables, baked potatoes or rice, make your fried fish meal more abundant.

tips and key points: fish frying tips

use a non-stick pan to prevent fish from sticking to the pan.

when frying fish, don't turn it frequently, so as not to break the fish.

the frying time depends on the size and thickness of the fish, which is usually 2-4 minutes per side.

when frying fish, both the oil temperature and the pot temperature are very important. If the oil temperature is too high, the fish will be burnt, and if the pot temperature is too low, the fish will not be cooked.

freshness is very important. Use fresh fish to ensure that the fried fish is tender and juicy.

By following these steps and techniques, you can easily fry delicious fish with crispy skin and tender inside. Fried fish is a delicious and satisfying cooking skill. If you master the correct skills, you can create a mouth-watering dish that will be praised by your family and friends.