Fried fish without splatter or burnt oil. Crispy fried fish on the water!
#friedfish #howtofryfish #fishinapan
Fried fish turns out delicious with a crispy crust, tender, juicy, and flavorful. No distinctive odor.
STEP-BY-STEP COOKING
1. Any fish will do; I used grass carp. The fish steaks were frozen.
Pour one liter of water into a bowl. Add a tablespoon of salt and a tablespoon of sugar and stir until dissolved. Place the fish in the water for half an hour.
2. Then remove the fish from the water. Cut the fish in half and remove the backbones. The net weight of the fish is exactly one kilo.
3. Take a bag and pour in equal amounts of corn flour and wheat flour, about 4 tablespoons each. Mix the flours. Place the fish in the bag with the breading and shake a couple of times. This is what you get.
4. Place a frying pan on the stovetop and pour vegetable oil until the bottom is completely coated. While the oil is heating, shake off any excess breading from each piece of fish and plunge it into cold water. Place the fish in a slotted spoon to drain. This will prevent splashes from the water droplets.
5. Add the fish to the pan. The film of water on the fish prevents moisture from escaping, resulting in a very juicy fish. Fry the fish until crispy, without burning the flour or causing the oil to splatter.
I usually cover the fish with a screen to prevent splashes. This method keeps the screen dry and non-greasy. Fry on medium power. Place the fish on a paper towel.
6. Fry all the fish in this manner. The oil stays clean, just look.
BON APPETIT!
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