WARNING: Most people make this mistake in frying fish!
If you have ever fought with the fish kept in a pan, have disintegrated or caused oil to spray everywhere, you are not alone. Many domestic chefs unknowingly make a decisive mistake in frying fish – they bring it directly to the pelvis without proper preparation.
This simple wrong step can destroy the texture and taste of your food. But don’t worry! With the right technique you can always achieve perfectly crunchy, golden brown fish. Follow these steps to avoid common pitfalls and handle frying art as a professional.
Avoid placing the fish directly in the pan when frying
Step by step, the guide on how to fry fish correctly
Step 1: Start by thoroughly heating the pelvis until the residual humidity is completely evaporated.
Step 2: Pour a suitable amount of cooking oil into the pan and allow it to reach a high temperature. You will know that it is ready when you can feel strong heat coming out of the surface.
Step 3: Carefully add the fish to the pan.
After this method, it ensures that fish do not choose excess water after contact with hot oil, which reduces the chances of holding and maintaining its skin intact during frying.
The right frying technique
Composition:
Fresh fish
Ginger
Water
Cooking oil
Paper towels
Preparation steps:
Step 1: You completely change the fish and remove the gills. Open the belly, remove the inner and clean the fish thoroughly.
Step 2: The cleaned fish naturally retains a lot of moisture, which can cause spraying and sticking the oil when frying. To prevent this, tap the fish with dry paper towels and remove as much moisture as possible. Put down the fish aside for later use.
Step 3: Cut a thick slice of ginger and put aside. Heat the pan until hot and then turn off the heat. Wipe the ginger cut over the bottom and sides of the pelvis and create a temporary non -stick layer that helps to prevent sticking and at the same time improves the smell of fish.
Step 4: Fall the pan and add cooking oil. Once the oil reaches the correct temperature, gently place the fish in the pan. Fry over low heat, as high heat can burn the outside while leaving the inner cooked.
Step 5: Allow one side to cook until golden and crunchy before overturning. Avoid overrun too often to prevent fish disintegration. Once both sides are evenly cooked, transfer the fish to the plate and serve.
Useful tips and tricks
Pat Fish Dry: Always remove excess moisture before frying to prevent oil spraying and sticking.
Use ginger: rubbing ginger slices over the pan surface creates a temporary non -stick effect and adds a fine aroma that helps neutralize any fish scent.
Moisture is the primary cause of spray oil that can lead to burns and kitchen mess. In addition, wet fish are more likely to hold in a pan and fall apart. Make sure the abdomen is thoroughly cleaned, including scratching the black membrane to reduce strong odors. Complete fish drying before frying ensures a crunchy and tasty result.
If you want to prevent sticking, wipe the pan with fresh ginger slices before adding oil. Once the oil is hot, lower the heat and gently place the fish in the pan. The result will be a crunchy, perfectly fried fish filled with the fine scent of ginger.
Conclusion
Frying fish correctly requires careful preparation to prevent gluing, spraying, oil, a nd loss of texture. Thorough drying of fish by means of ginger to create a non-stick effect and control of heat can achieve perfectly crunchy and tasty food. These simple but effective techniques not only improve the cooking process, but also increase the overall taste and smell. You can enjoy the tousle of these steps with a delicious, well-cooked fish with a golden, crunchy exterior and a tender interior.