Brilio.net - Frying catfish can be a challenge. One of the problems that often arises is oil that splashes during the frying process. Hot oil splashes can cause injuries to hands or even damage the kitchen area. Many people rely on flour as a coating to reduce oil splashes, but it turns out there is another more practical way without having to use flour.
In addition to avoiding oil explosions, this trick also keeps the texture of the catfish crispy on the outside and soft on the inside. So, how do you do it? Let's see the complete trick and recipe below, summarized by BrilioFood from various sources.
Causes of oil exploding when frying catfish
Before getting into the tricks, it's important to understand why oil can explode when frying catfish :
1. Excess water content
Catfish contain a lot of water, especially if they have just been washed or are still fresh.
2. Mucus that sticks
Catfish have natural slime which if not cleaned properly can cause the oil to react when heated.
3. Oil is not hot enough
If the oil is not hot enough, the fish will absorb more oil and risk causing an explosion.
4. Not dried properly
Fish that is fried immediately after washing will cause the oil to react with the remaining water.
Tricks for frying catfish so the oil doesn't explode without using flour
1. Use salt or lime juice to clean the mucus.
- Before frying, coat the catfish with salt and lime juice.
- Leave it for 10-15 minutes, then rinse thoroughly.
2. Make sure the fish is dry before frying.
- After washing, drain the fish and wipe with kitchen paper or a clean cloth.
- Let the fish sit at room temperature for a few minutes so it doesn't get too wet.
3. Heat the oil until it is really hot
- Oil that is hot enough will immediately lock the surface of the fish, thereby reducing explosions.
- Check by dipping a wooden chopstick into the oil. If small bubbles appear, the oil is ready.
4. Use plenty of oil and a concave pan.
- Frying fish in quite a lot of oil (deep frying) can help even out the heat and reduce explosions.
- A concave frying pan or iron pan is more recommended so that the oil does not spill out easily.
5. Add a pinch of salt to the hot oil
- Salt can help reduce the oil explosion when the fish goes in.
- Just sprinkle a little salt before putting the fish in the pan.
6. Put the fish in slowly and don't turn it over straight away.
- Enter the fish from the body side first, not the head or tail.
- Let it sit for a few minutes until the surface hardens before flipping it over.
7. Use medium to low heat once the oil is hot.
- High heat at the beginning is important, but once the fish is in, reduce the heat so that it cooks evenly without the risk of the oil getting too hot.
Crispy fried catfish recipe without oil bursting
Material:
- 2 catfish, clean and remove dirt
- 1 tbsp salt
- 1 lime (take the juice)
- 1/2 tsp turmeric powder (optional, to remove the fishy smell)
- 500 ml cooking oil
- 1/2 tsp salt to sprinkle on hot oil
How to make:
1. Wash the catfish until clean, then coat with salt and lime juice.
2. Let stand for 10-15 minutes, then rinse thoroughly.
3. Dry the fish with kitchen paper and let it sit for a few minutes to dry it further.
4. Heat the oil in a shallow frying pan until really hot.
5. Add 1/2 tsp salt to the hot oil.
6. Insert the catfish slowly, starting from the body.
7. Let the fish cook without turning it over immediately.
8. Once the bottom looks brown and crispy, carefully turn the fish over.
9. Fry until the entire surface of the fish is evenly cooked and golden.
10. Remove and drain before serving.